Crisp green and red cabbage get tossed with grated carrot and a pinch of salt, then left to soften just enough to hold onto that satisfying crunch. The dressing comes together with tangy apple cider vinegar, a touch of sugar, Dijon mustard, and celery seed for a punchy, well-rounded flavor in every bite. Once coated, the whole batch chills in the fridge until the slaw turns cold, creamy, and perfectly balanced between tender and crisp. A scatter of fresh parsley on top adds a clean, herby finish before serving. This is an easy, make-ahead side that works beautifully alongside grilled dishes, sandwiches, or barbecue plates, and it's a solid choice for a gluten free spread.
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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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