Auntie's Caraway Coleslaw

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2 cups thinly sliced white cabbage

2 cups thinly sliced red cabbage

1 medium carrot, washed and grated 

2 teaspoons caraway seeds 

2 tablespoons flat-leaf parsley, finely chopped 

For the Dressing:

2 tablespoons Dijon mustard

1/4 cup cider vinegar 

1/4 cup extra-virgin olive oil 

1 teaspoon freshly squeezed lemon juice 

Pinch of sea salt and freshly ground black pepper to taste