1. Reduce vinegar by half in a small saucepan over medium-high heat, about 10 minutes. Stir in honey, and let cool.
2. Combine cabbage, 2 grated carrots, and green onions in a large bowl; toss with vinegar mixture to mix. Add kosher salt and ground black pepper, and toss again. Chill and let stand about 20 minutes.
3. Stir together mayonnaise, mustard, and ground red pepper in a small bowl. Add parsley, and toss with cabbage mixture. Chill 2 hours in an airtight container until ready to serve. Garnish, if desired.