This Creamy Vegan Coleslaw is a really simple side dish. It only takes a few minutes to make, and it tastes a lot better than the store-bought versions. You just need some shredded green cabbage, purple cabbage, grated carrots, and a few sliced green onions. For the dressing, we use a basic vegan mayo mixed with apple cider vinegar, Dijon mustard, maple syrup, celery seed, salt, and pepper. I usually buy whole cabbages and shred them myself, but you can grab a pre-bagged coleslaw mix from the store if you want to save some time. It’s a very forgiving recipe. To make it, you just toss the vegetables in a large bowl, mix your dressing ingredients in a smaller bowl, and pour the dressing over the top. Give it a good stir so everything is coated, and then put it in the fridge for a little bit. It is a light, crunchy, and completely dairy-free side dish that goes well with almost anything.
Recipes You May Also Like
Why You Will Love This Recipe
- Super easy: You can chop and mix the whole thing in 15 minutes.
- Good for crowds: It is the perfect side for BBQs, picnics, and potlucks.
- Make-ahead friendly: It actually tastes better after resting in the fridge.
- Allergy-friendly: It is 100% egg-free and dairy-free.
- Budget-friendly: Cabbage and carrots are very cheap to buy year-round.
- Versatile: It pairs perfectly with veggie burgers, baked potatoes, or grilled tofu.
Ingredients
Yield: 6 Servings
- Green Cabbage, shredded – 4 cups
- Purple Cabbage, shredded – 2 cups
- Carrots, grated – 1 cup
- Green Onions, sliced – 2 tablespoons
- Vegan Mayonnaise – 3/4 cup
- Apple cider vinegar – 2 tablespoons
- Dijon Mustard – 1 tablespoon
- Maple Syrup – 1 tablespoon
- Celery seed – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Black Pepper – 1/4 teaspoon
Suggestions & Alternatives:
- Healthy: Use half the amount of vegan mayonnaise and half the amount of plain, unsweetened vegan yogurt. This reduces the fat content slightly.
- Nut-free: Check the label on your vegan mayo to make sure it is soy or sunflower-based instead of cashew-based if you are dealing with allergies.
Step-by-Step Instructions
Step 1: Put the shredded green cabbage, purple cabbage, and grated carrots into a large mixing bowl. Toss them together so the colors are mixed up.
Step 2: In a smaller bowl, whisk the vegan mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, celery seed, salt, and black pepper. Keep stirring until the dressing is smooth. If you don’t have a whisk, a fork works just fine.
Step 3: Pour the dressing over the cabbage and carrots. Use a large spoon or tongs to mix everything together until all the cabbage is coated.
Step 4: Cover the bowl and put it in the refrigerator for at least 30 minutes. Give the coleslaw one more stir right before you serve it.
Serving Ideas and Best Times to Enjoy This Dish
You can serve this slaw on top of a loaded veggie burger or a BBQ jackfruit sandwich. It also works really well on the side with grilled tofu, baked potatoes, or vegan chick’n tenders. It helps balance out a heavier, savory meal.
This is an easy recipe for summer cookouts, picnics, and outdoor potlucks because you don’t have to worry about dairy sitting out in the sun. The ingredients are cheap and easy to find at the grocery store all year, so I also make it a lot during the winter for a quick weeknight dinner. It keeps in the fridge for a couple of days, so you can easily save the leftovers for lunch the next day.
Have you tried making this coleslaw yet? Leave a comment down below and let me know what you served it with, or if you changed up the dressing at all. I always love reading about how your recipes turn out!
Creamy Vegan Coleslaw
This creamy vegan coleslaw is easy to make and is a refreshing, dairy-free side dish. It consists of cabbage, carrots and sauce, and takes only minutes to prepare. Perfect for summer BBQs, picnics or as a dinner.
Ingredients
- 4 cups Green Cabbage, shredded
- 2 cups Purple Cabbage, shredded
- 1 cup Carrots, grated
- 2 tablespoons Green Onions, sliced
- 3/4 cup Vegan Mayonnaise
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Dijon Mustard
- 1 tablespoon Maple Syrup
- 1/2 teaspoon Celery Seed
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Add the shredded green cabbage, purple cabbage, and shredded carrots to a large mixing bowl and mix everything together.
- In a small bowl, mix vegan mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, celery seed, salt, and black pepper until smooth.
- Pour the dressing over the cabbage mixture. Stir well until the cabbage and carrots are evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes.
- Stir the coleslaw again before serving.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 120Saturated Fat: 4gUnsaturated Fat: 20gCholesterol: 13mgSodium: 481mgCarbohydrates: 20gFiber: 6gSugar: 10gProtein: 4g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.