Thinly slice cabbage into small bite size strips. Julienne carrots with a julienne peeler, a julienne attachment to your mandolin or with a knife. Chop green onions and celery. Add everything to a large bowl.
Roughly chop the almonds, and add to the bowl along with the dried cranberries.
In a small bowl, add the vinegar, oil, mustard, honey, salt and pepper. Whisk until well blended.
Pour vinaigrette over cabbage mixture and toss well to combine. Chill in the refrigerator 30-60 minutes before serving. Enjoy!