Remove the outer leaves from the cabbage and chop it into smaller pieces.

Shred the carrots and add them to a large mixing bowl along with the chopped cabbage and parsley.

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, celery seeds, salt, pepper, and sugar or honey if using.

Pour the dressing over the cabbage mixture and toss to combine until well coated.

Chill in the refrigerator for at least 25 minutes before serving to allow flavors to meld.