The Modern Nonna

1 Cut the green cabbage and purple cabbage into small chunks that will fit through your veggie chopper. 
2 Working in batches, run the cabbage chunks through the veggie chopper until you have finely and uniformly chopped pieces. Transfer to a large mixing bowl.
8 Note: you can do this by hand by slicing it into wheels and chopping it finely. 
3 Add the julienned carrots and chopped parsley to the bowl with the diced cabbage.
4 In a small bowl, whisk together the mayo, sweet white balsamic vinegar, salt, and honey Dijon until smooth and well combined.
5 Pour the dressing over the cabbage and carrots. Toss everything together until evenly coated.
7 Serve as a side dish or with tortilla chips for dipping.