Crisp green and red cabbage get a good salting to draw out moisture and build that perfect crunchy-tender bite, then get tossed with freshly grated carrot for color and sweetness. The dressing brings a tangy punch from apple cider vinegar, a touch of sugar, sharp Dijon mustard, and a hint of celery seed for that classic deli-style flavor. Everything gets tossed until every strand is glossy and coated, then chilled so the flavors meld while the vegetables keep their satisfying snap. A scatter of fresh parsley on top adds a pop of color and brightness right before serving. This is the kind of make-ahead side that only gets better as it sits, and it's a solid pick for a dairy free spread at any cookout or potluck.
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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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