Crisp green and red cabbage, grated carrot, and sliced scallions come together for a colorful, crunchy base that's tossed in a creamy, tangy dressing built from vegan mayonnaise, apple cider vinegar, maple syrup, and Dijon mustard. A pinch of celery seed adds that classic coleslaw flavor without any fuss, and a short chill in the fridge lets everything soften just slightly while the flavors meld into one another. Every strand gets coated in that sweet-and-tangy dressing, so no bite is left behind. It's an easy make-ahead side that holds up well on a picnic table or alongside a hearty dinner, and it's a reliably solid choice for a gluten free spread. Simple, fresh, and full of texture — this is the kind of slaw that disappears fast.
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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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