Preheat your oven to 350°F (175°C) if toasting nuts or crisping wonton strips.

Trim the tough kale stems and slice the leaves into fine ribbons. Place in a large bowl, and add sliced cabbage and shredded carrot.

If using Granny Smith apple, toss in a squeeze of lemon juice to prevent browning.

Massage the kale and cabbage with a pinch of salt and 1-2 teaspoons of the dressing for 1-2 minutes until leaves soften.

In a small bowl, whisk together Greek yogurt, apple cider vinegar, honey, mayonnaise (if using), Dijon, olive oil, with salt and pepper.

Toss the massaged greens with about two-thirds of the dressing until well-coated.

Fold in the diced apple (if using), dried cherries, and half of your toasted nuts.

Transfer to a serving bowl and sprinkle with shaved Parmesan, remaining nuts, and wonton strips right before serving.

Chill for 10-20 minutes for marinating, or serve immediately.