Shred the green cabbage into thin 1/8-inch strips using a mandoline, knife, or food processor—thin, uniform pieces are key for the coleslaw to absorb the dressing evenly. Grate the carrots using the larger holes of a box grater or food processor. Thinly slice the scallions, separating the white and green parts, and chop the fresh parsley. Place all prepped vegetables in a large mixing bowl.

In a separate bowl, whisk together the mayo and Greek yogurt until smooth and combined. Add the rice vinegar, honey, Dijon mustard, salt, black pepper, and celery seed, whisking until the dressing is fully emulsified and no streaks remain. I like using Greek yogurt here because it adds tang and creaminess without making the slaw heavy—it holds its texture better than regular yogurt as it sits.

Pour the dressing from Step 2 over the prepared vegetables in the large bowl and toss thoroughly until every piece is coated. Taste the coleslaw and adjust the seasoning—add more honey if you prefer it sweeter, or a pinch more salt if it needs depth. I find that a little extra salt really brings out the cabbage's natural sweetness, so don't be shy with it.

Cover the bowl and refrigerate for at least 20-30 minutes, which allows the cabbage to soften slightly and the flavors to meld together. The coleslaw tastes best served cold and will keep well in the refrigerator for up to 3 days.