This crunchy slaw stacks green and red cabbage with shredded carrots for a colorful, crisp base, then gets coated in a creamy homemade dressing built from egg yolks, apple cider vinegar, and dry mustard. Celery seed and a crack of black pepper give the dressing real tang and depth without leaning on anything overly sweet. A short rest in the fridge is all it takes for the cabbage to soften just slightly while soaking up every bit of that punchy, mustardy flavor. Finished with a scatter of fresh parsley, it's a bright, crunchy side that pairs with just about anything off the grill. Since the whole thing is built from real, simple ingredients with no added sweeteners in sight, it's a genuinely solid pick for an added sugar free spread.
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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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