Crisp green and red cabbage get shredded together 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, olive oil, and a touch of honey whisked with warm ginger and golden turmeric coat every strand in bright, punchy flavor. A 20-minute rest lets the cabbage soften just enough to soak up all that dressing without going limp, and a scatter of fresh cilantro on top finishes it off. It's a completely plant-based, no-cook side that comes together in one bowl with barely any hands-on effort. Whether you're piling it onto a sandwich or serving it straight up alongside dinner, this is a reliably solid pick for a vegetarian table.
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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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