For the orange-cilantro mayo: (or just use 1 cups of prepared mayo)

Whip the egg yolk in a glass or stainless steel bowl until a light lemon color. Transfer to a blender and add the oil, drop by drop with the motor running, for the first 1/4 cup. Add the remainder in a slow, steady stream, mixing at high speed until emulsified. Add the remaining ingredients and blend together. Let sit for at least one hour to allow the orange flavor to develop.

Shred both white and red cabbage. toss all the ingredients including the orange-cilantro mayo until throuhly mixed.