In a large mixing bowl, combine the shredded green cabbage, shredded carrots, and shredded red cabbage.

Add the dried cranberries and sliced almonds to the cabbage mixture and toss to combine.

In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well combined.

Pour the dressing over the slaw mixture and toss until everything is evenly coated. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.