Ingredients:
1 head green cabbage, shredded
1 cup shredded carrots
1/2 cup vegan mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
- In a large bowl, combine the cabbage and carrots.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, maple syrup, celery seed, salt, and pepper.
- Pour the dressing over the cabbage and carrots and toss to coat.
- Cover the bowl and refrigerate for at least 30 minutes before serving.
Tips:
- For a crunchier coleslaw, salt the cabbage and carrots and let them sit for 30 minutes before adding the dressing. This will help to draw out some of the moisture.
- You can add other vegetables to your coleslaw, such as red cabbage, green onions, or cucumbers.
- This coleslaw can be made ahead of time and stored in the refrigerator for up to 3 days.