This Vegan Coleslaw is a colorful and fresh lightened up version of the classic recipe we all love. Filled with red and green cabbage, carrots, and a delicious dressing, it’s the perfect slaw for your next summer barbecue, picnic or potluck. It’s egg free, dairy free, gluten free, and so easy to make.
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This vegan coleslaw is one of those dishes that goes with so many things. While it’s great for summer cookouts and BBQs, it’s also wonderful all year round.
With my Tofu Cashew Mayonnaise on hand, this recipe goes together in minutes.
And the vegan coleslaw dressing has only a fifth of the fat of traditional coleslaw. But trust me, you won’t miss the fat. This coleslaw is just as creamy and delicious as the classic coleslaw you’re used to.
It’s creamy, sweet and tangy, crunchy, and healthy.
Vegan Coleslaw Ingredients
This delicious coleslaw is easy to make with just a few simple ingredients. (Oops! I forgot to include the sweetener in the ingredient photo.)
- Cabbage – I used a combination of green and red cabbage for color as well as varied nutrients. You can use just green cabbage if you prefer. To save time, use pre-shredded cabbage from the store.
- Carrots – I like to add some shredded carrots to my coleslaw.
- Vegan Mayonnaise – I used my oil free vegan mayonnaise recipe for this slaw, but you can use a store bought vegan mayo whatever vegan mayo you want.
- Organic sugar – this can be substituted with maple syrup for a less refined sugar option or with your preferred sweetener.
- White vinegar – this gives the tang to the coleslaw dressing. Substitute with apple cider vinegar if you desire.
- Celery seed – these tiny seeds add a pack of flavor, and are a delicious addition to this coleslaw.
- Salt and Pepper
How to make this vegan coleslaw recipe
Step 1: In a small bowl, mix together the vegan mayonnaise, sugar or maple syrup, vinegar, celery seeds, salt, and pepper to make the coleslaw dressing.
Step 2: Prepare your vegetables. You want your vegetables shredded very thinly. You can shred the carrot with a box shredder, a food processor, or a salad shooter. The cabbage can be shredded with a sharp knife, a mandolin, or a food processor. Place the shredded cabbage and carrots in a large mixing bowl.
To save time, use a bag of coleslaw mix from the store.
Step 3: Pour the dressing over the veggies and stir to combine. Eat immediately, or place the coleslaw in the refrigerator for an hour or so for the flavors to combine and the
I love to add it to my BBQ Soy Curl Sandwich.
Frequently asked questions
This coleslaw can be made up to 3 or 4 days in advance, as long as it is stored in the refrigerator in an airtight container. It does become a bit tired and limp after sitting for a day or so, so if you are making this for entertainment, I suggest preparing it the same day or no more than a day before.
If you need to make it further in advance, prepare the dressing and shred the vegetables and store them separately in the refrigerator. Mix them together an hour or so before serving.
As long as the vegan mayo has been freshly made or it store bought, this dressing will last in the refrigerator for up to a week.
I would not recommend freezing this vegan coleslaw. The vegan mayonnaise based dressing does not freeze well.
Explore our Quick & Easy Cookbook
For other salad recipes, see:
- Vegan Potato Salad
- Vegan Macaroni Salad
- Vegan Caesar Salad
- Pesto Pasta Salad
- Cucumber Salad
- Vegan Taco Salad
- Mexican Coleslaw
- Southwest Salad
- Vegan Wedge Salad
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- 1 cup Tofu Cashew Mayonnaise
- 1 ½ tablespoons vinegar
- 1 tablespoons sugar, maple syrup, or sweetener of choice
- 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.
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Nutrition calculations are approximate.