This crisp, colorful slaw is built on finely shredded green and red cabbage and shredded carrots, tossed in a creamy homemade mayo made from whisked egg yolks and light olive oil for that classic tang and body. Dry mustard, celery seed, and a bright hit of apple cider vinegar season the dressing so every strand gets that punchy, tangy flavor without any heaviness. A short chill in the fridge softens the cabbage just enough while letting the flavors meld into something cool, crunchy, and refreshing. Finished with a scatter of fresh parsley, it's the kind of side that goes with practically anything off the grill or piled onto a plate on its own. Straightforward pantry staples and a simple whisk-and-toss method make this an easy, reliable pick for a gluten 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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