Crisp green and red cabbage get shredded and tossed with grated carrots for a colorful, crunchy base that's loaded with fiber and fresh vegetables. The dressing brings tangy apple cider vinegar, a touch of Dijon mustard, and celery seed together for that classic tangy-sweet coleslaw flavor everyone loves. A short rest in the fridge lets the cabbage soften just slightly while the flavors meld into something bright and well-balanced. Finished with a scatter of fresh parsley, this one leans on simple vegetables and pantry seasonings rather than anything heavy or processed. It's an easy, make-ahead side that fits naturally into a Mediterranean-style spread alongside grilled vegetables, fish, or grain bowls.
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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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