This delicious vegan coleslaw is super simple and all about that gorgeous dressing. Creamy and crunchy and everything you want a coleslaw to be!
Coleslaw is my new favorite salad. It’s super easy but majorly delicious.
And it was so easy to make this vegan, I’m just slapping myself that I haven’t been eating this as a daily staple for years now. I’ve definitely been missing out.
When we were thinking about making this, I didn’t know if I would like it. I couldn’t really remember coleslaw that well, and I was just thinking, shredded cabbage? Can’t be that great.
I was so wrong!
Something really special happens when you combine the super crunch factor of cabbage with some fresh grated carrot and the most divine vegan coleslaw dressing!
And if you love all things cabbage then check out our divine vegan cabbage soup too.
Ingredients You’ll Need:
Ingredient Notes
- Green cabbage – is the classic coleslaw cabbage. If you want to add in some red/purple cabbage as well and make it half green cabbage and half red/purple cabbage then you can do that.
- White vinegar – distilled white vinegar adds the perfect flavor balance to the dressing. I don’t recommend substituting this as it just doesn’t work quite as well with a different kind of vinegar.
How to make Vegan Coleslaw
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- The dressing is a simple mix of vegan mayo (we used a store-bought variety), white vinegar, dijon mustard, maple syrup, sea salt and black pepper.
- Put that into a measuring jug and give it a whisk and it’s ready to go.
- Slice, core and shred some baby cabbage and place into a mixing bowl.
- Add some shredded carrot to the shredded cabbage and toss together.
- Then pour over the dressing and mix together well.
- Place into the fridge for 1 hour to let the salad rest. Some serious magic happens in that hour. Don’t be tempted to skip it.
- The flavors of the dressing really get into the veggies and the vinegar makes the cabbage shrink a bit, so don’t be surprised if the volume of your salad looks a lot less when you bring it out of the fridge than when you put it in. This just means you have perfect ready to eat coleslaw.
Vegan Coleslaw Q&A
No, it’s usually made with regular mayonnaise which is usually egg-based. But even if it was usually vegan, this homemade version is so much tastier than anything you could buy ready-made.
Yes you can. I couldn’t find red cabbage when we were making this, so we just went with green cabbage and carrot which was great. But if you want a bit more color in there, you can use some red cabbage instead of some of the green, for a gorgeous 3 color look. I wouldn’t recommend using only the red cabbage as the green cabbage is the classic cabbage for coleslaw.
It lasts for 4-5 days in the fridge.
Probably not. The mayonnaise in the dressing may separate and the veggies may cause the whole salad to become watery once thawed.
More Vegan Salad Recipes
- Vegan Sweet Potato Salad
- Vegan Kale Salad
- Vegan Potato Salad
- Vegan Caesar Salad
- Vegan Quinoa Salad
- Vegan Couscous Salad
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Coleslaw
Ingredients
For the Dressing:
- ½ cup Vegan Mayonnaise (120g)
- 2 Tbsp Distilled White Vinegar
- 1 Tbsp Dijon Mustard
- 1 Tbsp Maple Syrup
- ½ tsp Sea Salt
- ½ tsp Black Pepper
For the Slaw:
- 6 cups Shredded Green Cabbage (420g)
- 1 cup Shredded Carrot (110g)
Instructions
- Add all the ingredients for the dressing into a measuring jug and use a hand whisk to whisk everything together.
- Add the shredded cabbage and shredded carrot to a bowl and mix together.
- Pour over the dressing and toss until well mixed.
- Place the salad bowl into the fridge (covered) and let it sit for at least 1 hour so that the flavors can blend and the vinegar can draw excess water from the cabbage. The salad will be smaller in size when it comes out the fridge than when it went in, this is perfect!
- Serve and enjoy.
Video
Notes
- If you want more color you can use half red cabbage and half green cabbage.
- Keep leftovers stored in the fridge and enjoy within 4-5 days. It is not freezer friendly.
- This recipe was first published in June 2019. It has been updated with extra tips and photos but the recipe itself is unchanged.
I have been making this recipe about twice a month for at least 2 years. My family enjoy it with seafood, Beyond Burgers, and served with other vegetables. It is a real ‘keeper’ recipe.
Thank you so much for sharing on your Blog (which, by the way, I love).
Wonderful! So happy to hear that Jan! Thanks a million.
My mom always made coleslaw and while I liked it, as an adult I just never bothered. Now my husband has been bugging me for “years” to make it LOL. This recipe could not be easier and simple to make. Loved it – a hit for sure. Bring on the summer dinners.
Awesome! Thanks so much for sharing Judy!
This was a hit. I used VEGANAISE, Purple label/Grapeseed from ‘Follow Your Heart.’ This is a vegan mayonaise and closely resembles Hellmans. Its the only one I use.
Super easy and with a subtle taste from the mustard. Just what I need for our family lunch today.
Fantastic Cole Slaw! Made it for dinner to go along with quinoa burgers. Perfect combo! Next recipe to try is your vegan spinach artichoke dip. Will let you know how that turns out! Thank you for some great recipes!
Awesome! Thanks so much David!
I actually bought a bag of the broccoli slaw from trader Joe’s and used that. It was delicous. I would add a little more vinegar for me because I personally like a more vinegar tasting coleslaw. Quick and easy recipe.
Awesome Michelle! Thanks so much for the wonderful rating! 🙂
Absolutely delicious! The dressing is superb!
Yay! Thanks Megan. xo