Preheat the oven to 300 degrees.
Whisk together the garlic, sea salt, apple cider vinegar, honey, and Dijon mustard. Slowly pour in the olive oil and whisk vigorously to combine. Finish with a few twists of freshly ground black pepper. Set aside.
Arrange the chopped pecans on a baking sheet. Roast until fragrant and browned, about 10 minutes. Set aside to cool.
In a large bowl, combine the shredded cabbage and kale. Toss with the dressing and let stand for about 10 minutes. To serve, fold in the nuts and diced apple, and toss again.
Tips: Make ahead: Prep everything in advance and store the dressing separately. Toss the cabbage and kale with the dressing about 30 minutes before serving. Top with the pecans and apple.
You can release excess water from the cabbage in this slaw by pre-salting before making the salad. Add the shredded cabbage to a colander, and toss with a teaspoon or two of Morton® Fine Himalayan pink salt. Set the colander to drain over the sink, and give a light rinse at the end to remove excess salt, draining once more.