In a large mixing bowl, finely shred the vibrant red cabbage and add it to the bowl.

Next, julienne a crisp Granny Smith apple and thinly slice a couple of spring onions, tossing them all together.

In a small bowl or jar, combine the olive oil, apple cider vinegar, Dijon mustard, and honey. Whisk together until emulsified.

Pour the dressing over the cabbage mixture and gently toss using tongs to coat everything evenly.

Fold in the shaved Parmesan cheese carefully to add richness to the coleslaw.

Serve immediately or refrigerate for up to 30 minutes to meld flavors. Optionally garnish with parsley before serving.