This Vegan Coleslaw is low in calories, but still creamy, crunchy, and delicious! A perfect side dish for your summer events!
Summer is arriving early here in the Pacific Northwest. That means it will soon be time for picnics, potlucks, and barbecues. This vegan coleslaw is a perfect side dish for these occasions. It’s creamy, sweet and tangy, crunchy, and healthy.
This coleslaw dressing has only a fifth of the fat of traditional coleslaw. But trust me, you won’t miss the fat. And this coleslaw is just as creamy and delicious as the ones I grew up with.
With my Tofu Cashew Mayonnaise on hand, this recipe goes together in minutes.
Make it even quicker by using pre-shredded cabbage from the store. To prepare the cabbage yourself, slice it thinly using a sharp knife, a mandolin, or a food processor.
How long does this Vegan Coleslaw last?
This recipe makes a large amount of coleslaw and keeps in the refrigerator for 2 to 3 days. After that, it begins to get limp and soggy. So, if you only want a couple of servings of coleslaw, shred enough vegetables for your meal, and stir in enough dressing to coat them.
The dressing keeps in the refrigerator for 5 to 7 days, as long as the mayonnaise was freshly made.
Cruciferous vegetables are full of disease fighting vitamins, minerals, and antioxidants! We can all use more cruciferous veggies in our diet, and this coleslaw is a delicious way to get them!
For other salad and dressing recipes, see:
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- 1 cup Tofu Cashew Mayonnaise
- 2 tablespoons sugar or maple syrup
- 1 ½ tablespoons vinegar
- ½ teaspoon celery seed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium carrots, shredded
- Whisk together the dressing ingredients in a small bowl.
- Place the shredded cabbage and carrots in a large bowl, add the dressing and toss together.
- Place in the refrigerator for a couple of hours to allow the cabbage to soften slightly.
Nutrition calculations are approximate.