Crisp shredded green and red cabbage tangle with sweet ribbons of carrot for a slaw that's all crunch and color, no wilted, soggy bites here. The dressing starts with a silky homemade mayo, whisked slowly with dry mustard and a splash of apple cider vinegar until it turns thick, pale, and glossy, then that same mayo gets brightened with more vinegar, celery seed, and a crack of black pepper for a dressing that's tangy without being heavy. Every strand gets thoroughly coated before a stint in the fridge lets the cabbage soften just slightly and the flavors settle into each other. A scatter of fresh parsley right before serving adds a clean, herby finish. It's a simple, make-ahead side that holds its texture at a picnic or piled onto sandwiches, and it fits easily into a vegetarian spread since there's no meat or fish anywhere in the mix. Straightforward pantry staples and a little whisking are all it takes to pull this one together.
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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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