Start by prepping your veggies. Finely shred the cabbage, which is the star of this dish. I always ensure my knife is sharp for a clean cut. Next, grate the carrot. A box grater works wonders here.

Thinly slice your chosen onion. I usually opt for a yellow onion for its subtle sweetness. Feel free to go with a red onion if you want a bit of color and a sharper taste.

Chop the apple into thin, bite-sized pieces. This adds a delightful sweetness and an excellent texture.

In a large mixing bowl, combine the shredded cabbage, grated carrot, sliced onion, chopped apple, and parsley. Use your hands or a spoon to mix everything together.

In a separate bowl, whisk together the apple cider vinegar, lemon zest, whole-grain mustard, olive oil, celery seed, sea salt, black pepper, and honey. This mixture will become your dressing.

Pour the dressing over the mixed vegetables. Toss thoroughly until every bit of slaw is coated in the zesty dressing.

Let the coleslaw sit for about 30 minutes in the refrigerator before serving. This chilling time allows the flavors to intensify.