In a large mixing bowl, combine the shredded green cabbage, purple cabbage, shredded carrots, red bell pepper, yellow bell pepper, and parsley.

In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined.

Pour the dressing over the vegetable mixture and toss until all the vegetables are evenly coated. Serve immediately or refrigerate for up to an hour before serving to allow flavors to meld.