Thinly slice the red and green cabbage and place in a large bowl.

Julienne the apple and add it to the bowl along with the pecans and dried cranberries.

Whisk the mayonnaise, apple cider vinegar, honey and salt in a small bowl until smooth.

Pour the dressing over the cabbage mixture.

Toss everything together with tongs until every shred of cabbage is coated.

Refrigerate for at least 30 minutes, or up to 2 days; the cabbage actually turns more tender and the color deepens the longer it sits.

Give the slaw one more toss before serving, since the dressing settles at the bottom of the bowl.