Crunchy green and red cabbage get tossed with grated carrot and sliced scallion greens for a colorful, crisp base that holds up beautifully to a bold dressing. That dressing is where this slaw really shines: tangy apple cider vinegar, a touch of maple syrup, Dijon mustard, and celery seed whisk into a creamy, tangy coating that clings to every strand. A short rest in the fridge softens the cabbage just enough while letting all those flavors meld into something bright, punchy, and deeply satisfying. It's the kind of side that goes with everything from burgers to barbecue, and it's an easy make-ahead pick since it only gets better as it chills. This one's a reliable choice for a dairy free spread, no special adjustments needed at the table.
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Combine the shredded green cabbage, red cabbage, grated carrots, and sliced scallion greens in a large mixing bowl and toss to mix.
In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, celery seed, salt, and black pepper until smooth and uniform.
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