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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!
Prep Time20 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: Gluten Free, Oil Free, Salad, Side Dish, Vegan
Servings: 8
Calories: 65.4kcal
Author: Teresa Sklenicka


  • 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


  • 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.


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.


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