Crisp green and red cabbage get shredded together with grated carrot, then salted and left to soften for a few minutes before soaking up a creamy, tangy dressing built from mayonnaise, apple cider vinegar, a touch of sugar, and sharp Dijon mustard. Celery seed and black pepper round out the flavor with that classic deli-style tang, and a chill in the fridge lets everything meld while the cabbage keeps its satisfying crunch. Scatter fresh parsley over the top just before serving for a pop of color and a little herbal lift. It's an easy make-ahead side that holds up beautifully next to sandwiches, burgers, or a big spread of picnic food, and it's a natural fit for a vegetarian table since there's nothing here but vegetables, a creamy dressing, and simple pantry seasonings. Toss it together the night before and you've got a crowd-pleasing, crisp-tender slaw ready to go whenever you need it.
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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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