Crisp green and red cabbage get shredded together with grated carrot and sliced scallion greens for a colorful, crunchy base that holds up beautifully once dressed. The dressing itself is a tangy, creamy blend of vegan mayonnaise, apple cider vinegar, a touch of maple syrup, Dijon mustard, and celery seed, whisked smooth before it's tossed through every strand of slaw. A short chill in the fridge lets the cabbage soften just slightly while the tangy-sweet flavors meld into each bite. It's a low-effort, make-ahead side that works for potlucks, barbecues, or weeknight dinners alike, and it's a solid pick for an egg free spread since the whole dressing comes together without any eggs involved. Simple, crunchy, and satisfying, this is the kind of coleslaw you'll want in regular rotation.
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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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