Start by removing the outer leaves of the cabbage, ensuring it's fresh and clean. Cut the cabbage in half, then finely slice each segment into thin ribbons, creating a crunchy base for your Cabbage Apple Salad. Place the sliced cabbage in a large salad bowl.

Quarter the selected apples, removing the core as you go. Slice the apples into ¼-inch thick pieces or dice them. Add them directly into the bowl with the cabbage.

Heat a skillet over medium heat, add the walnuts or pecans. Toast for about 5 minutes until fragrant and golden. Allow to cool slightly before chopping and adding them to the salad.

In a jar, combine the olive oil, vinegar, honey, mustard, and a pinch of salt and pepper. Shake vigorously until emulsified.

Add half of the shaved parmesan to the salad bowl. Drizzle the dressing over the salad and toss gently. Let rest for about 10 minutes.

Top the salad with reserved toasted nuts and remaining parmesan cheese just before serving. Serve immediately.