Crisp green and red cabbage get shredded together with sweet, earthy carrots for a slaw that's all crunch and color. The dressing leans on tangy apple cider vinegar, Dijon mustard, and celery seed for that classic sharp-savory bite, whisked into a creamy mayonnaise base until smooth. A short rest in the fridge softens the cabbage just enough and lets every strand soak up the dressing, so each bite is cool, crunchy, and well-seasoned. Finished with a scatter of fresh parsley, it's a simple make-ahead side that's easy to portion out for a crowd. This one fits neatly into an added sugar free spread without missing any of the tang or crunch that makes coleslaw great.
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Combine the shredded green cabbage, red cabbage, and grated carrots in a large mixing bowl and toss to mix evenly.
In a small mixing bowl, whisk together the vegan mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and fully combined.
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