Prepare the Vegetables: Shred the cabbage and carrots using a food processor or a box grater. You can also buy pre-shredded coleslaw mix for an even quicker preparation. Finely chop the red onion and parsley.

Make the Dressing: In a medium bowl, whisk together the vegan mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, and optional celery seed. Whisk until the dressing is smooth and well-combined. Season with salt and black pepper to taste.

Combine the Slaw: In a large bowl, add the shredded cabbage, shredded carrots, chopped red onion, and fresh parsley.

Dress the Salad: Pour the prepared creamy dressing over the vegetables. Using tongs or two large spoons, toss the mixture until all the vegetables are evenly coated.

Serve: For best results, cover the bowl and refrigerate the vegan coleslaw for at least 30 minutes before serving. This allows the flavors to meld and the vegetables to slightly soften, creating a more cohesive texture. Serve chilled.