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Shred the Cabbage: Thinly slice 5 cups cabbage using a knife, mandoline, or food processor.
Add the Veggies: In a large bowl, combine shredded cabbage, 2 carrots (grated), and ¼ cup parsley (chopped).
Make the Dressing: Whisk together ¾ cup Greek yogurt, ¼ cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon salt, and pepper.
Toss It All Together: Pour the dressing over the veggies and mix until well coated. Serve immediately or chill for up to 3–4 days. Great for BBQs or meal prep!