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Preheat the oven to 325°F.
On a baking sheet, spread the pecans in a single layer and bake until they are fragrant and lightly browned, 7 to 9 minutes. Transfer the pecans to a cutting board and let them cool completely. Coarsely chop.
In a mason jar, combine the vinegar, mustard, honey, pepper, garlic, and ½ teaspoon salt. Shake to combine. Add the oil, and shake again until fully combined.
In a very large bowl, toss together the cabbage, arugula, parsley, green onion, apple, all but 2 tablespoons of the chopped pecans, and the remaining 1 teaspoon salt. Pour the dressing over the cabbage, and toss well to coat.
Top with the reserved chopped pecans before serving.