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Cut the cabbage into wedges to maximize the surface area for charring.
Mix the mayonnaise, apple cider vinegar, salt and pepper together to make the marinade.
Marinate the cabbage wedges in the mayonnaise mixture for at least 1 hour.
Preheat the grill to medium-high heat.
Grill the cabbage wedges until charred and cooked through, about 3-5 minutes per side.
Remove the cabbage from the grill and chop it into bite-size pieces.
In a large bowl, combine the chopped cabbage, shredded carrots, toasted slivered almonds, red bell pepper, and chopped parsley and/or chives.
Add more apple cider vinegar to taste, if desired.
Season with salt and pepper to taste.
Serve the grilled coleslaw warm or cold.