In a medium bowl stir together the mayo, sugar, vinegar, salt and the celery seeds until well blended. Add the coleslaw mix and stir until well coated. Cover and refrigerate 1 to 2 hours before serving.
Zippy, zingy, tasty and tangy. This brightly coloured coleslaw recipe is made with crunchy ingredients that are all easy to find even in the depths of winter. The dressing is made from tahini & lemon, no mayo here so this recipe is 100% vegan and 100% delicious.