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Run a peeler up and down the cut edge of the red cabbage until fully shredded. Add to a bowl.
Finely dice the parsley and add it to the bowl too.
In a jar combine lime juice, honey, olive oil, salt and sumac. Cover with a lid and shake well to combine.
Pour over the veg in the bowl and mix well with your hands. Set aside for at 15 minutes before tucking in but you can also do this up to a day in advance.