
Creamy coleslaw is one of those cookout staples that seems simple until you flip over a jar of store-bought dressing and find a list of off-plan ingredients hiding in plain sight. This version solves that problem from the ground up by starting with a homemade mayo — egg yolks, light olive oil, apple cider vinegar, and dry mustard whisked into something thick, pale, and genuinely satisfying. That mayo becomes the backbone of the dressing, which also gets celery seed and black pepper for a little extra depth. Shredded green cabbage, red cabbage, and carrots bring the crunch and color, and after a 30-minute rest in the fridge, everything softens just enough to come together beautifully. A handful of fresh parsley scattered on top before serving makes it look as good as it tastes. It serves six, so it's an easy bring-along for a gathering or a reliable meal-prep side that holds up well through the week.
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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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