This vegan coleslaw skips the eggs and dairy but keeps every bit of the crunch. Thinly sliced cabbage, shredded carrot, and scallion get tossed in a creamy dressing built from vegan mayo, apple cider vinegar, Dijon, maple syrup, and celery seed — tangy, a little sweet, and rich without any dairy. It’s the classic deli-style slaw, just entirely plant-based.

The cabbage, carrots, and scallions come from Courage to Grow Farms, harvested close to when they’re prepped rather than trucked in from across the country. That short trip matters most in a raw salad like this, where fresher produce holds its crunch and more of its vitamin C.

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