Finely shred the red cabbage and place it in a large bowl.

Cut the apple into matchsticks and add it to the cabbage; sprinkle the roughly broken walnuts on top as well.

Whisk the olive oil, apple cider vinegar, lemon juice, honey and salt and drizzle over the salad; gently massage it in with your hands so the cabbage absorbs the dressing well.

Let the salad rest in the refrigerator for 15-20 minutes before serving. Note: The apple may brown if left too long; the lemony dressing reduces this risk, but it is still recommended to consume it the same day.