Crisp shredded green and red cabbage get tossed with sweet carrot and sliced scallion for a slaw that's all crunch and color, then coated in a creamy, tangy dressing built on apple cider vinegar, a touch of maple syrup, and Dijon mustard for a little bite. A pinch of celery seed rounds out the flavor with that classic slaw tang, and a short rest in the fridge lets everything soften just enough while the flavors meld together. It's a bright, crave-worthy side that comes together in minutes and holds up beautifully next to grilled meats or a big platter of barbecue. This one is an easy addition to a Paleo spread, since every ingredient is simple, whole-food produce and pantry staples you can feel good about. Make it ahead and let it chill — it only gets better as it sits.
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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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