Crunchy green and red cabbage meet sweet, freshly grated carrot for that classic crisp-tender bite everyone expects from a good slaw. A tangy, mustard-spiked dressing coats every strand, with apple cider vinegar and a touch of sugar balancing out the peppery kick of celery seed and black pepper. A short rest with salt draws out just enough moisture from the cabbage to keep things crisp instead of watery, and a chill in the fridge lets all those flavors settle in. Finish it with a scatter of fresh parsley for a little color and brightness right before serving. It's an easy make-ahead side that holds up well on a plant-based table, whether you're piling it onto sandwiches or serving it straight up alongside your favorite mains.
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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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