Eggless Classic Cabbage Slaw

Total time50 min

Prep time20 min

Cook time0 min

This crunchy, colorful slaw is all about contrast — crisp green and red cabbage, sweet grated carrot, and a tangy, well-seasoned dressing that clings to every strand. A short rest with salt draws out just enough moisture so the vegetables stay crunchy without turning watery, then a chill in the fridge lets the flavors settle into something bright and balanced. Apple cider vinegar, a touch of sugar, and Dijon give the dressing real depth, while celery seed adds that classic slaw tang. It's a fast, no-cook side that works for picnics, barbecues, or weeknight dinners alike, and it's a reliable pick for an egg free spread. Finish with a scatter of fresh parsley for a little color and freshness right before serving.

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Ingredients

6 servings

½ medium head green cabbage (about 4 cups shredded)
¼ small head red cabbage (about 1 cup shredded)
2 medium carrots, peeled and grated
½ tsp salt

For the dressing

½ cup mayonnaise
Sir Kensington's Classic Vegan Mayo, 12 fl oz Chosen Foods Vegan Avocado Oil Mayo Spectrum Naturals Eggless Vegan Light Canola Mayonnaise Thrive Market Non-GMO Vegan Mayonnaise Sir Kensington's Mayo, Vegan, Classic
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2 tbsp apple cider vinegar
1 tbsp granulated sugar
1 tsp dijon mustard
¼ tsp celery seed
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place the shredded green cabbage, red cabbage, and grated carrots in a large mixing bowl. Sprinkle with the salt and toss to combine, then let the vegetables sit for 10 minutes until slightly softened and a little moisture has been drawn out.
2
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, and black pepper until smooth and fully combined.

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