In a large mixing bowl, whisk together the vegan mayonnaise, lime juice, apple cider vinegar, maple syrup and celery seed.
Add in the cabbage coleslaw mix.
With serving utensils or a silicone spatula, toss the coleslaw mix in the coleslaw dressing until evenly coated.
Cover the mixing bowl with a lid, saran wrap or tin foil and refrigerate for 30 minutes to a 1 hour until chilled.
Serve immediately as a side salad or topping.
Notes
If you are using a cabbage head and carrots instead of a pre-made mix, use 2-3 cups red cabbage, 2-3 cups green cabbage and 1/2-1 cup of shredded carrots.
Vegan mayonnaises that are avocado oil based are less stable in their whipped texture and melt back to oil more quickly than other vegan mayonnaises. The flavor is still good but they are not as creamy.
For a stronger lime flavor, add two teaspoons of fresh lime zest.