Crisp green cabbage gets salted and drained until perfectly crunchy, then tossed with grated carrot and sliced scallion greens for color and bite. The dressing whisks up smooth and tangy with apple cider vinegar, a touch of sugar, Dijon mustard, celery seed, and black pepper, coating every shred without weighing it down. A short chill in the fridge lets the cabbage soften just slightly while the flavors meld into that classic tangy-sweet balance you want from a good slaw. It's endlessly versatile — pile it onto sandwiches, serve it alongside grilled favorites, or eat it straight from the bowl with a fork. This one is a reliable pick for a plant-based table, coming together in one bowl with almost no hands-on effort. Make it ahead and it only gets better as it sits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Toss the shredded cabbage with the kosher salt in a large mixing bowl. Let it sit for 10 minutes, then squeeze out as much liquid as possible with your hands or a clean kitchen towel. Discard the liquid.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_e7c70ff1-2441-4264-ba8d-c270d6436a0e.png)
