Crisp green and red cabbage get shredded together with sweet grated carrot for a slaw that's all crunch and color. The dressing whisks up smooth and tangy, with apple cider vinegar, a touch of sugar, and Dijon mustard balancing out the creamy base, plus celery seed for that classic deli flavor. Once tossed together and chilled, the cabbage softens just slightly while staying crisp, letting every strand soak up the tangy dressing. A scatter of fresh parsley on top adds a clean, herby finish before serving. It's a simple, make-ahead side that holds up well in the fridge, and it's a solid pick for a gluten free spread alongside grilled mains or sandwiches.
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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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