This slaw is all about texture and crunch — crisp green and red cabbage tossed with sweet, earthy shredded carrots for a colorful, crave-worthy base. The dressing comes together with tangy apple cider vinegar, a touch of Dijon mustard, and celery seed for that classic tangy-savory bite in every forkful. A short chill in the fridge lets the cabbage soften just slightly and soak up all that flavor, so it's even better made ahead. Finished with a scatter of fresh parsley, it's bright, crunchy, and endlessly versatile alongside grilled meats or piled onto a burger. This one's a reliable pick for a Paleo spread, easy to prep in advance and just as good the next day.
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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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