Vegan Coleslaw

This delicious vegan coleslaw is super simple and all about that gorgeous dressing. Wonderfully creamy 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! 

How to make Vegan Coleslaw

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 in some shredded carrot 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. 

Q&A

Isn’t coleslaw usually vegan? 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 I ever had in my pre-vegan days! 

Can I use red cabbage? 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. 

How long does vegan coleslaw last? It lasts for 4-5 days in the fridge. 

Is it freezer friendly? Probably not. The mayonnaise in the dressing may separate and the veggies may cause the whole salad to become watery once thawed. 

I hope you’ll love this vegan coleslaw recipe! It is:

• Crunchy
• Creamy
• Simple and easy
• Topped with the best vegan coleslaw dressing!

Keep leftovers covered in the fridge and consume within 5 days. 

More Vegan Salad Recipes!

1. Vegan Sweet Potato Salad
2. Vegan Kale Salad
3. Vegan Potato Salad
4. Vegan Caesar Salad
5. Vegan Quinoa Salad
6. Vegan Couscous Salad

So let us know in the comments what you think of this coleslaw and please rate the recipe too! Thanks!

Sign up our email list while you’re here and we’ll send you a free recipe ebook with 10 delicious vegan dinner recipes. You’ll also be the first to know when new recipes are posted to the blog. 

Vegan Coleslaw

---

★★★★★

5 from 3 reviews

• Author: Alison Andrews
• Prep Time: 15 mins
• Total Time: 15 mins
• Yield: 6

Print Recipe

Pin Recipe

Description

This delicious vegan coleslaw is super simple and all about that gorgeous dressing. Wonderfully creamy and everything you want a coleslaw to be!

---

Ingredients

For the Dressing:

• 1/2 cup (120g) Vegan Mayonnaise
• 2 Tbsp White Vinegar
• 1 Tbsp Dijon Mustard
• 1 Tbsp Maple Syrup
• 1/2 tsp Sea Salt
• 1/2 tsp Black Pepper

For the Slaw:

• 6 cups (420g) Shredded Green Cabbage*
• 1 cup (110g) Shredded Carrot

---

Instructions

1. Add all the ingredients for the dressing into a measuring jug and use a hand whisk to whisk everything together.
2. Add the shredded cabbage and shredded carrot to a bowl and mix together.
3. Pour over the dressing and toss until well mixed.
4. 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!
5. Serve and enjoy.

---

Notes

*If you want more color you can use half red cabbage and half green cabbage.

*Prep time is only for hands on time and does not include time spent chilling in the fridge.

• Category: Side, Gluten-Free, Savory
• Cuisine: Vegan

Nutrition

• Serving Size: 1 Serve (of 6)
• Calories: 140
• Sugar: 6.3g
• Sodium: 354mg
• Fat: 11.4g
• Saturated Fat: 0.8g
• Carbohydrates: 8.3g
• Fiber: 2.2g
• Protein: 1.2g

Keywords: vegan coleslaw