Mustard-crusted veal roast with red cabbage slaw

Name: Mustard-crusted veal roast with red cabbage slaw
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Mediterranean, American, Greek, Southern, African, Moroccan, European
Ingredients: 1/4 cup (70g) each Dijon and wholegrain mustard; 1 tbs hot English mustard; 1/4 bunch flat-leaf parsley, leaves finely chopped, plus extra leaves to serve; 1.5kg standing 4-rib veal roast; 1 tbs olive oil; 80g unsalted butter; 1/4 bunch thyme; 100ml red wine; 350ml veal or beef stock; 1/4 red cabbage, thinly shredded; 1 Granny Smith apple; 1/3 cup (50g) hazelnuts, roasted, skins removed, roughly chopped, plus extra to serve; 2 1/2 tbs whole-egg mayonnaise; 1/2 tbs chardonnay vinegar or white wine vinegar; 1/4 bunch flat-leaf parsley, leaves chopped, plus extra to serve