Sweet and Tangy Cabbage slaw with vegan mayo, apple cider vinegar, celery seed, lemon, salt and pepper.
Whisk all the coleslaw dressing ingredients above in a bowl until well combined, smooth and creamy.
In a large salad bowl, mix green cabbage, red cabbage and carrots. Drizzle with coleslaw dressing until a desired consistency is reached. Season with salt and pepper if needed.
(Please note: for this recipe, I used the whole dressing)
Cover the bowl and keep in the fridge until it's ready for use.