Wash and dry all the vegetables. Shred 2 cups each of white and red cabbage, and grate 1 medium carrot. Finely dice 1 cup of radishes and 2 green onions, then chop a handful of cilantro.

In a large bowl, combine the shredded cabbage, grated carrot, diced radishes, chopped green onions, and cilantro. Toss until well mixed.

In a separate bowl, whisk together ⅓ cup of olive oil, ¼ cup of apple cider vinegar, 1 tablespoon of honey, and 1 tablespoon of grated ginger. Add salt and black pepper to taste.

Drizzle the dressing over the slaw mixture and toss until all ingredients are coated. Let the slaw rest for about 5 minutes before serving.