In a large bowl, combine the cabbage, carrots, fennel, apple, red onion and cilantro.
In a separate bowl, mix together the mayo, mustard, oil, lemon or lime juice, garlic, vinegar, honey, salt and pepper. Pour the dressing over the sliced vegetables and toss well. Season the slaw with salt and pepper and refrigerate for about 1 hour. Before serving, top with the chopped almonds and pumpkin seeds, if desired.
