Slice half a small head of cabbage into thin shreds and combine with 1–2 diced apples and cranberries in a large mixing bowl.

In a separate bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard until smooth.

Pour the dressing over the slaw mixture and gently toss to coat evenly.

Allow the slaw to rest for at least 10 minutes to meld flavors.

Transfer to a festive salad bowl and serve chilled or at room temperature.