Shred the cabbage and the carrots and place them in a large bowl.
In a small bowl, combine the mayo, maple syrup, vinegar, mustard, and black pepper. Whisk until combined. Then pour it on the coleslaw and mix until evenly coated.
Notes
For oil-free, use my pepita mayo for this recipe. Store-bought mayo usually has a LOT of oil.
Use store-bought shredded coleslaw for quicker prep. Use 6-8 cups of your favourite mixture.
Taste the dressing before pouring it on your salad and adjust the seasoning if needed. You want a very bold flavoured dressing since the veggies are not seasoned.
For the salad, I like purple cabbage for its vibrant colour, but you may use green or a mixture of both cabbage colours, if preferred. Other additions include parsley, cilantro, celery, green onion, or red onion.
For the dressing, you may add more seasoning if you'd like. Some options include celery seed, cumin, chili powder, garlic powder, smoked paprika, or cayenne pepper.
This vegan coleslaw tastes best the same day it's made, however, leftovers keep in the refrigerator for up to 3 days.
The nutritional information includes my pepita mayo. If you sub for store-bought, it will add more calories and fat.