Cabbage
Granny Smith Apple
Carrots
Poppyseeds
Veganese (or Mayo)
Apple Cider Vinegar
Olive Oil
Dijon Mustard
Salt
Shred the cabbage, apple and carrots. If you do it my hand with a knife, you will have crunchier, more rustic coleslaw. If you don't have time to do by hand, then use a food processor, but it will change the texture of your slaw. Mixture should be about 2/3 cabbage and about 1/6 carrot and 1/6 apple. Pour some apple cider vinegar in a bowl and whisk in olive oil, dijon mustard and salt. Add a few tablespoons of Veganese or Mayo.
Pour mayo mixture on the cabbage, apple and carrot. Sprinkle poppyseeds to taste.