This coleslaw is all crunch and tang, with crisp green and red cabbage tossed together with freshly grated carrots for color and bite. The dressing brings the whole thing together with a smooth, tangy base spiked with apple cider vinegar, a touch of sugar, and sharp Dijon mustard, plus celery seed for that classic deli-style flavor. A short rest in the fridge lets the cabbage soften just slightly while everything soaks up the dressing, so every forkful is well-coated and full of flavor. Finished with a scatter of fresh parsley, it's a bright, cooling side that works alongside just about anything off the grill or piled onto a sandwich. Simple pantry staples and a few minutes of prep are all it takes, and it holds up beautifully as a make-ahead dish. It's a reliable, crowd-pleasing option for a vegetarian spread.
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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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