For the dressing:
1 tablespoon stoneground mustard
2 tablespoons dijon mustard
1/4 cup apple cider vinegar
1 tablespoon honey
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black, pepper
For the slaw:
2 large Granny Smith apples, chopped into matchsticks
1 medium green cabbage, cored and shredded
3/4 cup green onion, chopped
1/4 cup fresh parsley, finely chopped
In a large bowl, whisk together the mustards, apple cider vinegar, honey, and olive oil. Season to taste with salt and pepper and whisk again. Set aside while you chop the rest of your ingredients.
Add the apples, cabbage, green onion, and parsley, and toss to combine. Chill until ready to serve. Enjoy!