Crisp green and red cabbage get shredded together with grated carrot, scallions, and fresh parsley for a slaw that's as colorful as it is crunchy. The dressing leans on tangy apple cider vinegar, good olive oil, a touch of honey, warm ginger, and golden turmeric, whisked until glossy and clinging to every strand. A short rest at room temperature lets the cabbage soften just slightly and soak up all that bright, gingery flavor before it hits the table. Finished with a scatter of fresh cilantro, this one has plenty of natural zing without leaning on any added salt to get there, making it an easy, crowd-pleasing side for that kind of kitchen. It's the kind of slaw that tastes even better after resting, so it's a great one to make ahead for potlucks, barbecues, or busy weeknight dinners.
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Combine the green cabbage, red cabbage, carrots, scallion greens, and parsley in a large mixing bowl and toss to distribute evenly.
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, sea salt, ground ginger, and ground turmeric until the honey is fully dissolved and the dressing is uniform.
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