In a bowl, whisk the vinegar, mustard, salt, pepper, and honey.

While whisking, slowly drizzle in the oil.

Wash and peel the carrots. Remove the outer layer of the cabbage and wash the cabbage. Cut the cabbage into smaller pieces to fit the opening of the food processor (if using a food processor to shred it).

Using the slicing disc, the slicing part of the box grater, or a good chef's knife, shred the cabbage and transfer it to a large mixing bowl.

Using the grating disc on the food processor (or the box grater), shred the carrots and add them to the mixing bowl.

Thinly slice the onion and add it to the mixing bowl.

Mix the cabbage, carrots, and onion together in the mixing bowl.

Add the vinegar-oil dressing and toss everything well.

Ideally, refrigerate it for at least one hour to let the flavors meld. It's even better if you make it the day before serving! Just before serving, add in the finely chopped fresh parsley, giving everything a good mix.

Optionally, garnish with some more fresh parsley on top.