Wash and chop the broccoli into bite-sized pieces. In a large mixing bowl, combine the chopped broccoli with crumbled bacon, diced red onion, shredded carrots, and slivers of red cabbage. Mix gently.

In a separate small bowl, whisk together the Dijon mustard, olive oil, and honey until smooth. Add the apple cider vinegar, minced garlic, and season with salt and pepper. Continue whisking until well combined.

Pour the dressing over the salad ingredients. Toss gently until everything is evenly coated in the dressing.

Refrigerate the salad for at least 1 hour before serving to enhance the flavors.