This crisp, colorful slaw is built on crunchy green and red cabbage, sweet grated carrot, and a scatter of scallions and fresh herbs, all tossed in a tangy dressing whisked from apple cider vinegar, olive oil, honey, and warm notes of ginger and turmeric. It's the kind of vibrant, vegetable-forward side that fits naturally into a Mediterranean way of eating, leaning on good olive oil and bright acidity instead of anything heavy or processed. Letting the cabbage rest and soften in the dressing means every strand soaks up that golden, slightly sweet tang, so it eats crisp but never harsh. A final flurry of cilantro on top adds a fresh, herbal lift that plays beautifully against the earthy turmeric and ginger. Serve it alongside grilled fish, roasted vegetables, or grain bowls, and it holds up well in the fridge, making it an easy make-ahead option for a Mediterranean-style spread.
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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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