Crisp green and red cabbage get shredded fine and tossed with grated carrot and sliced green onion tops for a slaw that's colorful, crunchy, and full of texture in every bite. The dressing whisks together tangy apple cider vinegar, a touch of maple syrup, and sharp Dijon mustard for a creamy coating with just the right balance of sweet and tart. A pinch of celery seed adds that classic slaw flavor you're looking for, while a short rest in the fridge lets everything soften slightly and the flavors meld into something really satisfying. Finished with a scatter of fresh parsley, this one comes together fast and holds up beautifully as a make-ahead side. It's a naturally solid pick for an egg free spread, no complicated swaps or workarounds needed to make it work. Serve it alongside sandwiches, grilled favorites, or just eat it straight from the bowl — it's that good on its own.
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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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