Chop both red and green cabbage into thin bite size slices. Add to a large bowl.
Shred carrots, chop green onion and quarter and thinly slice the cucumber. Add to the bowl.
To make the vinaigrette, in a medium size bowl add lemon juice and zest, oil, honey, grated garlic, salt and pepper. Whisk to combine. Pour over the cabbage mixture and stir to combine.
For best flavor, refrigerate for at least 30 minutes before serving. You can refrigerate up to 2 hours before serving for best flavor and texture. The veggies will start to break down and become a bit watery after 2 hours in the fridge.