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Vegan Coleslaw

5 from 1 vote

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This Vegan Coleslaw is low in calories, but still creamy, crunchy, and delicious! A perfect side dish for your summer events!

Bowl of vegan coleslaw next to cutting board with vegetables

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.

Small white bowl of vegan coleslaw sitting on red napkin, alongside larger bowl of coleslaw, with carrots and cabbage in background

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!

It’s also a great side dish with my Black Bean Burgers, Buffalo Soy Curl Subs, Chickpea Salad Sandwiches, or other sandwiches.

For other salad and dressing recipes, see:

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Bowl of vegan coleslaw, cutting board with cabbage, carrot and chef's knife in background
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5 from 1 vote

Vegan Coleslaw

Low in fat, but still creamy, crunchy and delicious!
Course Salad, Side Dish
Cuisine American
Keyword Gluten Free, Oil Free, Salad, Side Dish, Vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Calories 65.4kcal
Author Teresa Sklenicka

Ingredients

  • 1 cup Tofu Cashew Mayonnaise
  • 2 tablespoons sugar or maple syrup
  • 1 ½ tablespoons vinegar
  • ½ teaspoon celery seed
  • 1/4 teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 2 medium carrots, shredded

Instructions

  • 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.

Notes

This makes a large amount of coleslaw which keeps in the refrigerator for 2 or 3 days. If you only need a couple of servings, shred the amount of vegetables you need for your meal and mix in enough dressing to coat the vegetables. The dressing will keep in the refrigerator for about 5 days, if the mayonnaise is freshly made.

Nutrition

Calories: 65.4kcal | Carbohydrates: 9.5g | Protein: 3.3g | Fat: 2.1g | Saturated Fat: 0.4g | Sodium: 271.5mg | Fiber: 2.2g | Sugar: 5.3g | Vitamin A: 3300IU | Vitamin C: 41.3mg | Calcium: 50mg | Iron: 0.9mg

Nutrition calculations are approximate.

By on May 23rd, 2019

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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