Crisp green and red cabbage, sweet grated carrot, and fresh scallions and parsley come together in a colorful, crunchy base that's tossed with a tangy apple cider vinegar dressing brightened with ginger and turmeric. A drizzle of honey rounds out the dressing with just enough sweetness to balance the vinegar's bite, while a short rest at room temperature lets every strand soften slightly and soak up all that flavor. It's a fresh, crunchy side that comes together with minimal effort and no cooking required. Finished with a scatter of fresh cilantro, this slaw is vibrant, crave-worthy, and a genuinely solid pick for a Paleo table. Serve it alongside grilled meats or piled onto a plate on its own — either way, it delivers big flavor in every crisp bite.
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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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