Shred the cabbage and the carrots and place in a large bowl.
In a small bowl, combine the mayo, maple syrup, vinegar, mustard and black pepper. Whisk until combined. Then pour it over your coleslaw and mix well until evenly coated.
For oil free, make sure to use my pepita mayo for this recipe. Store bought mayo usually has a LOT of oil.For a no mayo option, you may check out this peanut dressing coleslaw instead.You may also use store bought shredded coleslaw to save time. Use about 6-8 cups of your favourite slaw mixture.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.