Crunchy green and red cabbage meet shredded carrots in a slaw that's tossed in a homemade, from-scratch mayo built with egg yolks, dry mustard, and a good glug of light olive oil, whisked into a thick, creamy emulsion right in your own kitchen. Apple cider vinegar, celery seed, and black pepper punch up the dressing so every strand of cabbage gets that classic tangy, savory coleslaw flavor. A quick chill in the fridge softens the vegetables just enough and lets everything meld into a cohesive, well-seasoned side. Finish it with a scatter of fresh parsley for a little color and brightness right before you serve it. It's a simple, whole-foods take on a picnic classic, and it fits neatly into a Paleo spread alongside grilled meats or a big platter of barbecue.
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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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