Wash the crisp apples under cold water, core and slice or shred them into bite-sized pieces. Finely shred the cabbage and grate the carrots.

In a small mixing bowl, whisk together Greek yogurt (or mayo), apple cider vinegar, honey, lemon juice, salt, and pepper until smooth and creamy.

In a large mixing bowl, combine the shredded apples, cabbage, grated carrots, and dried cranberries. Pour the dressing over the ingredients and gently toss to coat.

Cover the slaw with plastic wrap and refrigerate for about 30 minutes to allow the flavors to meld.

Before serving, give the slaw a quick toss and transfer to a serving dish. Top with toasted nuts or fresh herbs if desired.