To make your own mayo, wrap a mixing bowl with a cold, wet towel. Then whisk the Egg (1) Yolk, Dijon Mustard (1 tablespoon) and Apple Cider Vinegar (1 tablespoon) together thoroughly in the bowl. Keep whisking while you slowly pour in the Canola Oil (1 cup) until you have a thick, luscious mayo.
It's time to start on the cole slaw next. Whisk 3/4 cup of the homemade mayo or jarred Mayonnaise (3/4 cup) in a new bowl with the Dijon Mustard (1/4 cup), Sour Cream (2 tablespoon), Apple Cider Vinegar (2 tablespoon), Celery Seeds (1 teaspoon), Salt (1 teaspoon), Ground Black Pepper (1/4 teaspoon), Dried Parsley (1 teaspoon), and Cayenne Pepper (1/8 teaspoon) to make the dressing.
Add the Green Cabbage (1 head), Carrot (1) and Onion (1/4 cup) to a large, sealable container and pour the dressing in with it. Stir it all together thoroughly. Seal the container and let it sit for the two days in the fridge. Serve as a fantastic side!