Crisp green and red cabbage get shredded together with sweet carrots for a slaw that's all crunch and color, then tossed in a tangy, mustard-forward dressing brightened with apple cider vinegar and celery seed. The dressing base comes together as a creamy, olive-oil emulsion whisked slowly until thick and glossy, so every strand of cabbage gets coated in something rich without feeling heavy. A short rest in the fridge lets the flavors settle in and softens the cabbage just enough, and a scatter of fresh parsley at the end adds a little herby lift. Olive oil and vinegar-forward dressings, loads of fresh vegetables, and simple, real-food seasoning are exactly the kind of building blocks this way of eating is built around, which makes this a natural fit for a Mediterranean-style table. It's a great make-ahead side to keep on hand for grilled dinners, weeknight plates, or picnic spreads.
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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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