Crisp green and red cabbage, sweet grated carrot, and sliced scallions come together in this crunchy, colorful slaw that's endlessly refreshing. The tangy dressing gets its brightness from apple cider vinegar, a touch of maple syrup, and a sharp hit of Dijon mustard, with celery seed adding that classic, slightly briny depth. Everything gets tossed until fully coated, then chilled so the cabbage softens just enough while the flavors meld into something bold and balanced. It's a great make-ahead side that holds up well in the fridge, getting better as it sits. Loaded with fresh vegetables and simple, plant-forward ingredients, this slaw fits easily into a Mediterranean-style way of eating. Serve it alongside grilled vegetables, whole grains, or your favorite legume-based main for a light, crunchy contrast.
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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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