Wash apples. Core and slice into thin julienne strips (matchstick). Place the julienned apple in a bowl and toss with the lemon juice to prevent browning and add brightness.

Shred vegetables

Finely shred the green and red cabbage and place in a large mixing bowl. Add the shredded carrot and thinly sliced red onion to the bowl.

Combine slaw base

Add the lemon-coated julienned apples to the bowl with the cabbage mixture. Add chopped cilantro and toasted nuts if using. Toss gently to combine and distribute ingredients evenly.

Dressing

Whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, olive oil, and remaining lemon juice in a small bowl until smooth and emulsified.

Season the dressing with salt and freshly ground black pepper. Taste and adjust: add more honey for sweetness, more vinegar for tang, or a pinch more salt if needed.

Finish & Serve

Pour the dressing over the slaw base. Using tongs or two large spoons, toss gently but thoroughly so the dressing coats all ingredients. Let the slaw sit for 10–15 minutes at room temperature to allow flavors to meld (or refrigerate for up to 1 hour for a chilled slaw).

Taste and adjust seasoning before serving. Serve chilled or at room temperature as a side for grilled meats, sandwiches, or on tacos.

Store leftovers in an airtight container in the refrigerator for up to 2 days; the apples will brown slightly and the slaw will soften over time.