Wash and prepare your vegetables and fruits. Shred 2 cups each of green and red cabbage, and peel and shred 2 medium carrots. Core and slice 2 apples, tossing with lemon juice to prevent browning.

In a dry skillet over medium heat, toast 1 cup of sliced almonds for about 3-5 minutes, stirring frequently until golden brown.

Combine shredded cabbage, carrots, apples, toasted almonds, and 1 cup of dried cranberries in a large mixing bowl. Add chopped parsley and toss gently until mixed.

In a small bowl, whisk together ⅓ cup of olive oil, ¼ cup of apple cider vinegar, 2 tablespoons of maple syrup, 1 tablespoon of Dijon mustard, and 1 minced garlic clove. Add salt and pepper to taste.

Pour the dressing over the slaw mixture. Toss everything together gently until well coated.

Allow the dressed slaw to sit for 10-15 minutes before serving to let flavors meld.