Wash and shred the purple cabbage and grate the carrot, then combine in a large mixing bowl.

In a separate bowl, whisk together rice wine vinegar, honey, toasted sesame oil, soy sauce, and ground ginger until well combined.

Pour the dressing over the cabbage and carrot mixture, and toss until coated.

Season with salt and pepper and fold in chopped parsley.

Garnish with toasted sesame seeds before serving.