1/2 c. water
2/3 c. plus 2 T. apple cider vinegar
1 T. honey
1 1/4 c. sliced red onion
2 T. extra virgin olive oil
1/2 tsp. black pepper
1/4 tsp. salt
5 c. very thinly sliced green cabbage
1/2 c. fresh flat-leaf parsley leaves
Bring the water, 2/3 c. vinegar and 2 tsp. honey to a boil. Add the onion; cook 1 minute. Remove pan from the heat and let stand until cool.
Meanwhile, whisk together olive oil, pepper, salt, 2 T. vinegar and 1 tsp. honey in a large bowl. Add the cabbage and parsley; toss to coat. Let stand 10 minutes.
Drain the onions and stir into the cabbage mixture.