Ingredients

1 green cabbage, finely shredded
½ red cabbage, finely shredded
5 carrots, shredded
3 Tbsp chopped parsley
2 Tbsp celery seed
2 red onions- thinly sliced
2 green peppers, thinly sliced
1 cup white vinegar
½ cup apple cider vinegar
1 ½ cup organic vegan mayo
½ tsp salt
½ tsp pepper

Directions

1. Start by marinating all of the cabbage and red onion in the 1 cup of white vinegar and the ½ cup of apple cider vinegar for 4 hours or overnight.
2. Then drain. Combine the cabbage, carrots, celery seed, green pepper, salt, pepper, parsley, and mayo in bowl.
3. Serve immediately, or can be stored in the refrigerator for up to one week.

**I don’t add sugar, but some people like their cole slaw sweeter. If you would like, you can add ¼ cup of organic sugar.

*** You can also serve this without adding the mayo at all, as a pickled vegetable salad!

 A Pickled Vegetable salad – the coleslaw made without vegan mayo