Prepare the cabbage by removing the outer leaves and cutting it in half. Slice out the core and finely shred the cabbage into thin strips.

Quarter the apples, core them, and slice into thin wedges. Add apple slices to the bowl with the cabbage.

In a medium-sized pan, heat olive oil. Add toasted walnuts and cook until fragrant and golden brown. Chop coarsely before using.

In a jar, combine olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Shake until emulsified.

Add half the parmesan and prepared dressing to the bowl of cabbage and apples. Toss gently to combine. Let it sit for 10 minutes.

After resting, give the salad another toss and serve, garnishing with reserved toasted nuts and remaining parmesan.