Crisp green and red cabbage get shredded fine and tossed with grated carrots and sliced green onion tops for a slaw that's crunchy in every bite. The dressing brings tang and a touch of sweetness from apple cider vinegar, maple syrup, and Dijon mustard, with celery seed adding that classic peppery bite. A short rest in the fridge lets the cabbage soften just slightly while the flavors meld into something bright and well-balanced. Finished with a scatter of fresh parsley, it's a simple, colorful side that comes together with barely any hands-on effort. This one holds up well as a Paleo side dish, easily served alongside grilled meats or piled onto a plate 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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