**Ingredients:**

- 4 cups shredded green cabbage

- 2 cups shredded red cabbage

- 2 large apples (Granny Smith or Honeycrisp), julienned

- 1 large carrot, shredded

- 1/4 cup chopped fresh parsley

- 1/2 cup sliced almonds (optional, for added crunch)

**Dressing:**

- 1/4 cup honey

- 1/4 cup apple cider vinegar

- 1/4 cup mayonnaise

- 1 tablespoon Dijon mustard

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground ginger

- 1/4 teaspoon ground allspice

- Salt and pepper to taste

**Instructions:**

1. In a large bowl, combine the shredded green cabbage, red cabbage, julienned apples, shredded carrot, and chopped parsley.

2. In a separate small bowl, whisk together the honey, apple cider vinegar, mayonnaise, Dijon mustard, cinnamon, ginger, and allspice until smooth. Season with salt and pepper to taste.

3. Pour the dressing over the cabbage mixture and toss well to coat evenly.

4. If using, sprinkle sliced almonds over the top for added crunch.

5. Let the coleslaw sit in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve chilled.

This would work great with roast chicken, brisket, grilled fish tacos, veggie burgers - anything!