In a jar or bowl, add ¼ cup apple cider vinegar, 1 clove minced garlic, 1½ tablespoons honey, 1 tablespoon olive oil, ½ teaspoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper, and splash lemon juice. Combine well.
In a large bowl, add 2 cups shredded brussels sprouts or green cabbage, 2 cups shredded carrots, 2 cups shredded purple cabbage, 3 chopped green onions, sliced apples, and 2 tablespoons chopped parsley. Combine well to create the coleslaw mix.
Pour the dressing over the coleslaw mix a little at a time, stirring until lightly coated. If you have extra dressing after achieving your desired consistency, save it for later.
Serve immediately, or cover and store in the refrigerator for up to 1 hour. If you are making the coleslaw more than 1 hour before serving, keep the dressing and the coleslaw mix separate until you are ready to serve.