Begin by finely shredding both the green and red cabbage, using a sharp knife or mandoline. Grate the carrot and slice the scallions, placing these veggies along with chopped parsley into a large mixing bowl. Toss gently to combine.

In a separate bowl, whisk together the dressing ingredients: olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey, and minced garlic. Season with sea salt, black pepper, and celery seed. Blend until smooth.

Pour the dressing over the shredded cabbage salad, tossing gently to ensure an even coating. Allow the salad to rest for 15-20 minutes at room temperature.

While the salad is resting, preheat your oven to 350°F and toast the almonds on a baking sheet for 5-7 minutes or in a skillet over medium heat for 2-3 minutes.

Just before serving, add the toasted almonds to the cabbage salad and toss gently to incorporate. Adjust seasoning if necessary before serving.