1 small head of green cabbage 
1 small head red cabbage
2 large carrots, peeled 
1 small bunch parsley
1 small bunch cilantro 
1/4 cup vegan mayo 
3 tablespoons apple cider vinegar 
1 tablespoon coconut sugar 
1/2 teaspoon celery salt 
Black pepper 
Thinly slice cabbage and toss in large bowl. Using a julienne peeler, shred carrot into thin strips. Finely chop herbs and toss into large bowl. In a small bowl, combine vegan mayo, vinegar, celery salt, pepper and coco sugar. Whisk until blended. Mix dressing into cabbage and carrot mixture until somewhat creamy. Serve! Good in the fridge for about 2 days