(adapted from V Street)
1 C shredded hearts of palm
1/2 of a whole green cabbage, shredded
1 Tbsp chopped scallions (green + white parts)
1/2 lemon, juiced (about 1 tsp)
1 tsp sherry vinegar
1 tsp Dijon mustad
2 Tbsp Just Mayo (AKA the best vegan mayo on the market right now)
1 tsp olive oil
1/4 tsp cumin
1/2 tsp sea salt
1/2 tsp black pepper
2 - 4 Tbsp of maple syrup (to taste)
Combine all ingredients in a medium bowl until errthang is mixed. Then just eat it.
It will keep in the fridge for about 3 days.