Shred 0.5 White cabbage and 0.5 Red cabbage, grate 2 Carrots and slice the 6 Spring onion (Scallion) diagonally.
Mix together 6 tablespoon Olive oil, 4 tablespoon Apple cider vinegar, 1 tablespoon Maple syrup, 1 tablespoon Dijon mustard, 2 Garlic clove and 1 pinch Sea salt and black pepper in a bowl.
Put everything together into a large bowl and mix well.
Notes
Save yourself some time with the prep of this vegan coleslaw by putting all the vegetables in a food processor to shred them together.
Feel free to swap or add the veggies that you use in this coleslaw. Anything chunky and crunchy works well.
If you wanted to make a mayo based coleslaw for your guests, just divide the mixture into two bowls, and add mayo to half the dressing for one bowl.
Add some extra flavour with some fresh herbs. Coriander, parsley and dill work well.
If you don't have apple cider vinegar, you can swap it for lemon juice. This actually adds a nice freshness to the slaw.
Add some extra crunch to the finished dish with some seeds and crushed nuts.
You can give this coleslaw a little kick of spice by stirring in some finely diced jalapeños.