Crunchy green and red cabbage get shredded fine and tossed with grated carrots and sliced green onion tops for a slaw that's crisp in every bite. The dressing is where this one shines: creamy mayonnaise whisked with tangy apple cider vinegar, a touch of maple syrup, and sharp Dijon mustard, seasoned with celery seed for that classic deli-style edge. A short chill in the fridge lets the cabbage soften just slightly while it soaks up all that tangy-sweet flavor, so every strand ends up coated and well-seasoned. Finish with a scatter of fresh parsley for a pop of color and brightness right before serving. It's an easy make-ahead side that holds up well at picnics, potlucks, or alongside anything off the grill, and it's a solid pick for a gluten free spread.
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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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