Crunchy green and red cabbage get tossed with grated carrot, scallions, and fresh parsley for a slaw that's as colorful as it is crisp. The dressing is where this one shines: tangy apple cider vinegar, olive oil, and a touch of honey whisked with warm ginger and turmeric until glossy and well combined. A short rest lets the cabbage soften just slightly and soak up all that bright, tangy flavor without going limp. Finished with a scatter of fresh cilantro, it's a light, punchy side that works alongside grilled mains, tacos, or sandwiches. No eggs anywhere near this bowl, so it's an easy, reliable pick for an egg free spread. Simple ingredients, big flavor, and it comes together in about twenty minutes of hands-off resting time.
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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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