Crisp green and red cabbage, sweet grated carrot, and sliced scallions make up the crunchy base of this slaw, tossed until every strand is coated in a tangy, herb-flecked dressing. Fresh parsley, dill, and chives bring bright color and a garden-fresh flavor, while celery seed and a touch of Dijon add depth and a little bite. A splash of apple cider vinegar keeps things lively and balanced against the natural sweetness in the mix. After a short rest in the fridge, the cabbage softens just enough and the flavors meld into something cool, creamy, and refreshing. It's an easy make-ahead side that fits neatly into a vegan spread, whether you're piling it onto sandwiches or serving it straight from the bowl at your next cookout.
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Combine the shredded green cabbage, red cabbage, grated carrots, and sliced scallions in a large mixing bowl and toss to distribute evenly.
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, honey, and Dijon mustard until smooth and fully combined.
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