This crunchy, colorful slaw is all about texture: crisp green and red cabbage, sweet grated carrot, and sliced green onion tops tossed together for a satisfying bite in every forkful. The dressing brings tang and depth with apple cider vinegar, a touch of maple syrup, Dijon mustard, and celery seed, whisked until smooth and clinging to every shred of cabbage. A short chill in the fridge lets the flavors meld and the vegetables soften just slightly, so it's even better made ahead. Finished with a scatter of fresh parsley, it's a bright, fuss-free side that works for picnics, potlucks, or weeknight dinners alike. This one is a great fit for a vegetarian table, no matter what you're serving it alongside.
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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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