Vegan Coleslaw

Thinly slice 1 small head of white cabbage and 1/2 small head of red cabbage. Julienne then roughly chop 2 large carrots. Mince 1 bunch of fresh parsley and chop 2 scallions.

For the dressing: In a medium-sized bowl, combine 1 cup vegan mayo, 2 tablespoons apple cider vinegar, 1 tablespoon coconut sugar, 1 teaspoon celery salt, and black pepper to taste. Mix well.

In a large salad bowl, combine the prepared white cabbage, red cabbage, carrots, parsley, and scallions. Pour the dressing on top and mix well until all ingredients are fully coated and creamy. The coleslaw lasts up to 3 days in the fridge.