Crisp green and red cabbage get a good salting and toss with sweet grated carrot, softening just enough while holding onto their signature crunch. The dressing comes together with tangy apple cider vinegar, sharp Dijon mustard, celery seed, and black pepper for a punchy, well-balanced coating that clings to every shred. A short chill in the fridge lets the flavors settle and the vegetables soften slightly while staying crisp, so you get that classic slaw texture in every forkful. Fresh parsley scattered over the top adds a clean, herby finish right before serving. It's a reliable side for cookouts, sandwiches, or weeknight dinners, and it holds up well as a make-ahead dish. This version fits neatly into an added sugar free spread without losing any of the crunch or tang that makes cabbage slaw a staple.
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Place the shredded green cabbage, red cabbage, and grated carrots in a large mixing bowl. Sprinkle with the salt and toss to combine, then let the vegetables sit for 10 minutes until slightly softened and a little moisture has been drawn out.
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, and black pepper until smooth and fully combined.
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