Crisp green and red cabbage get tossed with grated carrot, scallion greens, and fresh parsley for a slaw that's as colorful as it is crunchy. The dressing is where this one shines: tangy apple cider vinegar meets olive oil, a touch of honey, and warm notes of ginger and turmeric for a bright, slightly sweet finish that coats every strand. A 20-minute rest lets the cabbage soften just enough to soak in all that flavor without going limp, and a scatter of fresh cilantro on top adds one more layer of freshness. It's a naturally easy fit for a gluten free table, no special planning required. Serve it alongside grilled meats, tacos, or a big sandwich spread, or just eat it straight from the bowl with a fork — either way, it holds up well and only gets better as it sits.
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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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