Crisp green and red cabbage meet shredded carrots for a slaw with real crunch in every forkful, all tossed in a creamy homemade mayo base built right in the bowl. Dry mustard, celery seed, and a bright hit of apple cider vinegar give the dressing tang and depth without leaning on anything processed or packaged. A short chill in the fridge lets the cabbage soften just slightly while the flavors meld into something cohesive and craveable. Finish with a scatter of fresh parsley for a pop of color and a clean, herby lift. This one's a great side for a low-sodium table, since it's built from whole vegetables and a simple, from-scratch dressing rather than a bottled mix.
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Make the mayo: whisk the pasteurized egg yolks, dry mustard, apple cider vinegar, and salt together in a medium bowl until the yolks are smooth and slightly thickened. While whisking constantly, add the light olive oil in a very thin, steady stream — almost drop by drop for the first 2–3 tablespoons — until the mixture begins to thicken and turn pale. Once an emulsion has formed, you can pour the remaining oil in a thin but continuous stream, whisking the whole time, until all the oil is incorporated and the mayo is thick and creamy. Set aside.
Combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.
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