Wash and shred the cabbage into thin slices.

Place the shredded cabbage in a colander with a bowl underneath. Sprinkle with 1 tablespoon of salt, toss to coat evenly, and let it sit for at least 1 hour.

After an hour, drain and rinse the shredded cabbage, then dry it using a salad spinner or paper towels. Transfer the cabbage to a dry bowl and add the shredded carrots.

In a small bowl, combine the vegan mayonnaise, apple cider vinegar, maple syrup, celery salt, black pepper, and lime juice. Stir until well mixed.

Pour the dressing over the cabbage and carrots. Toss to coat evenly, adjust salt and pepper to taste, cover, and chill in the refrigerator for 1 hour.