Crisp green and red cabbage get shredded together with grated carrot and scallion greens for a slaw that's all crunch and color. The dressing is where this one shines: tangy apple cider vinegar, a touch of maple syrup, Dijon mustard, and celery seed whisk together into a smooth, well-balanced coating that clings to every strand. A short rest in the fridge lets the cabbage soften just slightly while the flavors deepen, so it's even better made ahead. Bright, creamy, and packed with texture, it's a natural fit for a vegetarian spread — pile it on sandwiches, serve it alongside grilled favorites, or eat it straight from the bowl. This is a reliable one to keep 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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