In a large mixing bowl, combine shredded cabbage and carrots with the pumpkin seeds, raisins and parsley.
In a small bowl, whisk together remaining ingredients. Add dressing to large bowl and toss together.
Refrigerate mixture for at least 1 hour, stirring occasionally, then serve.
To make this recipe vegan, simply replace the honey with an equal amount of maple syrup.
Toast pumpkin seeds at 300°F for 8-10 minutes or until slightly browned and puffed up. Listen for the sound of the seeds popping because it doesn't take long for them to go from toasted to burned.