Combine the thinly sliced red cabbage, julienned red onion, shredded carrots, and thinly sliced green apple in a large bowl.
In a separate bowl, whisk together the apple cider vinegar, dijon mustard, minced garlic, honey, and salt.
Slowly drizzle in the avocado oil while whisking continuously to emulsify the dressing.
Pour the dressing over the coleslaw ingredients and toss to coat evenly.
Serve chilled or at room temperature.
