Slice the head of red cabbage into thin strips, then grate the carrots and add to a large mixing bowl. Thinly slice the scallions and chop the parsley, incorporating them all into the bowl.

In a small bowl or mason jar, mix olive oil, minced garlic, lemon juice, apple cider vinegar, and Dijon mustard. Sweeten with honey, season with salt and pepper, and whisk until well blended.

Pour the dressing over the vegetable mixture and massage the ingredients together for about 30 seconds to ensure every bite is well-coated.

If time allows, refrigerate the slaw for at least 30 minutes before serving. Serve alongside grilled meats or as a topping for tacos or sandwiches.