Slaw and Order: Apple-Cabbage Crunch

Grab this

• 3 cups finely shredded green cabbage
• 2 cups finely shredded purple cabbage
• 1 medium crisp red apple, cut into thin matchsticks
• 1 medium carrot, grated
• 1/4 cup toasted pumpkin seeds
• 2 tablespoons chopped fresh parsley
• 1/3 cup vegan mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine salt
• Freshly ground black pepper, to taste

Do this

1. Add the green cabbage, purple cabbage, apple, carrot, pumpkin seeds and parsley to a large bowl.
2. In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until everything is lightly and evenly coated.
4. Let the slaw rest for 10 minutes so the cabbage softens slightly and the flavours settle.
5. Toss once more, taste and adjust the salt or vinegar if needed. Serve immediately for maximum crunch, or chill for up to 2 hours before serving.