Crisp green and red cabbage get tossed with grated carrot, scallion greens, and fresh parsley for a slaw that's crunchy, colorful, and full of texture in every bite. The dressing is where this one really shines: tangy apple cider vinegar, olive oil, and a touch of honey come together with warm ginger and turmeric for a bright, slightly sweet finish that coats every strand. A short 20-minute rest lets the cabbage soften just enough while soaking up all that flavor, so you get tender crunch without any sogginess. A scatter of fresh cilantro at the end adds a final pop of herbiness right before serving. It's an easy make-ahead side that holds up well in the fridge, and it's a genuinely solid pick for a dairy free spread — no cream, no mayo, just vibrant vegetables and a punchy vinaigrette doing all the work.
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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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