Slice the green cabbage thinly into shreds, about 1/8 inch thick, and place it in a large mixing bowl.

Core and dice the apples into small cubes and add them to the bowl with cabbage.

Fold in the dried cranberries and chopped nuts, and sprinkle parsley over the mixture.

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seeds, salt and pepper.

Pour the dressing over the cabbage mixture and toss everything gently but thoroughly.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, taste and adjust seasoning if needed. Serve chilled.