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!
It’s also a great side dish with my Black Bean Burgers, Chickpea Burgers, Buffalo Soy Curl Subs, Chickpea Salad Sandwiches, or other sandwiches.
For other salad and dressing recipes, see:
- Vegan Potato Salad
- Vegan Macaroni Salad
- Vegan Caesar Salad
- Pesto Pasta Salad
- Savory Garlic Dressing
- Vegan Ranch Dressing
- Mexican Coleslaw
- Vegan Honey Mustard Dressing
- Vegan Creamy Italian Dressing
If you make this recipe, please be sure to leave a rating and feedback below. It only takes a few seconds, but helps other visitors to my site and helps my site gain other readers. Thank you for taking the time to leave your comment!
And come join my Oil Free Vegan Recipes and Support Facebook group, where you can share your favorite oil free vegan recipes, and give and receive support on your plant based journey.
Pin to save for later
Vegan Coleslaw
Ingredients
- 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
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
Nutrition
Nutrition calculations are approximate.