Crunchy green and red cabbage get shredded fine and tossed with grated carrots and green onion tops for a slaw that's all texture and color. The dressing brings tangy apple cider vinegar, a touch of maple syrup, and Dijon mustard together for a bright, well-balanced coating that clings to every strand without weighing it down. A short chill in the fridge lets the vegetables soften just slightly while the flavors meld into something more cohesive. Finished with a scatter of fresh parsley, this comes together as a light, vegetable-forward side that leans on simple pantry staples and good olive-oil-friendly instincts. It's an easy make-ahead dish to keep on hand, and it fits naturally into a Mediterranean-style spread of fresh produce and bright, herby flavors.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
