Begin by taking a large bowl and shredding about 4 cups of purple cabbage, followed by grating 1 medium carrot. Place them in the bowl and toss gently.

In a separate small bowl, combine ¼ cup of rice wine vinegar, 2 tablespoons of honey, 2 tablespoons of toasted sesame oil, 2 tablespoons of soy sauce, and 1 teaspoon of ground ginger. Whisk until fully blended.

Drizzle the prepared dressing over the shredded cabbage and carrot, then toss everything together for about a minute.

Taste and season with salt and pepper. Garnish with chopped fresh parsley and 2 tablespoons of toasted sesame seeds, folding them into the slaw.

Let the slaw sit for about 10 minutes at room temperature before serving. Serve immediately or refrigerate for up to two days.