1-First Step: Prepare VegetablesWash all vegetables thoroughly. Remove any damaged outer leaves from cabbages. Shred 6 cups of green cabbage and 2 cups of red cabbage finely using a sharp knife, mandoline, or food processor. Peel the carrots and slice into thin strips or shred. Chop scallions finely. Optional: coarsely chop fresh parsley if using.

2-Second Step: Mix VegetablesPlace all shredded and chopped vegetables including cabbage, carrots, scallions, and parsley into a large bowl. Toss gently to distribute ingredients evenly for future dressing coverage.

3-Third Step: Prepare the Creamy DressingIn a medium bowl, whisk together 3/4 cup mayonnaise or vegan mayo, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup (or sugar/honey), 3/4 teaspoon celery seeds, 1/4 teaspoon sea salt, and freshly ground pepper to taste. Whisk until the sauce is smooth and well combined.

4-Fourth Step: Combine Dressing with VegetablesPour the prepared dressing over the mixed vegetables. Toss thoroughly, using tongs or salad servers, to coat every piece evenly. Add more dressing if a creamier texture is desired or adjust seasoning by adding more salt, vinegar, or pepper to taste.

5-Fifth Step: Chill the ColeslawCover the bowl with plastic wrap or transfer coleslaw to an airtight container. Refrigerate for at least a few hours or ideally overnight. This resting time softens the vegetables slightly and allows the flavors to meld, creating a balanced and refreshing side dish.

6-Final Step: Serve and EnjoyServe the coleslaw chilled or at room temperature. It pairs perfectly with grilled meats, sandwiches, or as a refreshing side at picnics and barbecues. Garnish with additional fresh parsley or a sprinkle of celery seeds if desired.