My all time favorite summer side. Cole slaw!

Thinly slice cabbage and toss in large bowl. Using a julienne peeler, shred carrot into thin strips. Finely chop herbs and toss into large bowl. In a small bowl, combine vegan mayo, vinegar, celery salt, pepper and coco sugar. Whisk until blended. Mix dressing into cabbage and carrot mixture until somewhat creamy. Serve! Good in the fridge for about 2 days.