Crisp green and red cabbage get shredded fine and tossed with grated carrot and sliced green onion tops for a slaw that's all crunch and color. The dressing whisks up tangy and just a touch sweet, with apple cider vinegar, maple syrup, Dijon, and celery seed balancing each other into a smooth, creamy coating that clings to every strand. A short chill in the fridge is all it takes for the cabbage to soften slightly and soak up all that flavor, so this comes together with minimal hands-on effort. Finished with a scatter of fresh parsley, it's bright, punchy, and endlessly versatile alongside sandwiches, burgers, or grilled dishes. This one's a genuinely easy win for a dairy free spread, no complicated swaps or special techniques required — just crunchy, well-dressed slaw ready in under half an hour.
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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.
In a large bowl, combine the shredded green cabbage, red cabbage, grated carrots, and sliced green onion tops.
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