This easy vegan coleslaw is fresh, creamy, crunchy, and preps in just 20 minutes - perfect for picnics, BBQs, potlucks, and no one will guess it's vegan!
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Why You'll Love This Recipe
Grilling season has arrived, and as much as creamy slaw is one of those all- purpose side dishes you can enjoy year round (like I already do with my easy broccoli slaw), this classic vegan coleslaw recipe becomes a staple at my meals all summer - perfect at picnics, BBQs/cookouts, potlucks, and quick lunches at home.
Best of all, this quick, nutritious, and delicious vegan slaw is so simple to make. It's crisp, crunchy, creamy, and preps in just 20 minutes with 7 ingredients (plus salt and pepper). In fact, it tastes just like the original, but now 100% dairy-free and vegan - and it's just as versatile, too.
The Ingredients
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
- Vegan mayonnaise: Use your favorite vegan mayo (store-bought or homemade) or make a lighter vegan coleslaw dressing by subbing some dairy-free Greek yogurt.
Recipe Variations
As simple as this recipe for vegan coleslaw is, there are several tasty variations.
- Celery seeds (just ½ teaspoon for depth)
- Dijon mustard (or whole grain mustard)
- Grated/shredded beets (with or instead of carrots)
- Fresh herbs (parsley, cilantro, dill, chives, scallions, etc.)
- Garlic (powdered or fresh garlic)
- Chili (add jalapeno, fresh chili, or chili flakes)
- Fruit (shredded apple/pear, pineapple, mango, raisins/cranberries, etc.)
- Toasted nuts/seeds (like almonds, pecans, sunflower seeds/pepitas)
- Avocado (for healthy fats and creaminess - add just before serving)
How to Make Vegan Coleslaw
Step 1: First, thinly shred the cabbage by removing the outer leaves, chopping it into quarters, removing the tough core with diagonal slices, and then thinly shredding it using a knife, mandoline, or a food processor slicing/grating disk. Also, shred/julienne the carrots.
Step 2: In a small bowl, whisk the vegan mayonnaise, lemon juice, apple cider vinegar, sugar, and salt, then pour it over the cabbage mixture and toss to coat. Season with salt and black pepper to taste, then enjoy!
For better flavor, I highly recommend chilling the vegan slaw for 1-2 hours.
FAQs
Preparing and then chilling this vegan coleslaw recipe for 1-2 hours before serving will ensure the best flavor. However, for the best texture, consume it within 6 to 8 hours.
Leftovers store for 3-4 days in the fridge, though, softening over time.
You can sprinkle the cabbage with salt and let it sit for 1-2 hours to draw out excess liquid. Then, rinse and thoroughly dry the cabbage before preparing the slaw.
Top Recipe Tips
- Use fresh veggies: For the freshest flavor and crunchiest texture.
- Slice thinly and evenly: Thick pieces of cabbage will be overly tough. Use a mandoline/food processor disk for quick, even results.
- Taste and adjust: Add more vinegar/lemon for acidity, sugar for sweetness, salt and pepper, etc.
- Let it rest: Just 1-2 hours allows the flavors to meld and improve.
- To save time: Use pre-shredded cabbage and carrots (or coleslaw mix).
Serving Suggestions
This fresh vegan creamy coleslaw is the perfect side dish for picnics, BBQs, and heaps of meals/dishes, like:
- Vegan burgers and hot dogs
- With a baked potato
- Vegan smashed chickpea salad sandwiches, vegan Reuben sandwiches, and a vegan BLT
- Vegan sloppy joes, kabobs, and other grilled proteins
- Tacos (like black bean tacos with veggies) and vegan tostadas
- Wraps (like vegan hummus wraps and buffalo chickpea wraps)
- Homemade vegan crunchwraps
- Taco pasta salad
And your favorite sides like air fryer potato wedges/ roasted sweet potato wedges, vegan potato salad, baked beans, corn on the cob (or vegan elote), vegan mac n' cheese, and more.
Storage Instructions
Store: In an airtight container in the fridge for 3-4 days, stirring between servings. Note that the vegetables will soften and release liquid over time.
Freeze: I don't recommend it as the vegan coleslaw will become mushy.
Perk it up between servings with more lemon juice/vinegar, salt, and pepper.
More Vegan Sides
If you tried this easy vegan coleslaw recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Easy Vegan Coleslaw
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Ingredients
- 1 large carrot shredded
- ½ of a small head of green cabbage shredded
- ¼ of a small head of purple cabbage shredded
- ½ cup + 1 tablespoon vegan mayo
- 1 ½ tablespoons fresh lemon juice
- ½ tablespoon apple cider vinegar
- 1 ½ tablespoons granulated sugar
- ¼ teaspoon salt
- Ground black pepper to taste
Instructions
- In a large bowl, add the shredded carrots and cabbage.
- In a small bowl, whisk together the vegan mayo, lemon juice, apple cider vinegar, sugar, and salt until smooth.
- Pour the dressing over the cabbage mixture and mix well until fully coated.
- Season with black pepper to taste and serve immediately or chill before serving.
Notes
- Use fresh veggies: For the freshest flavor and crunchiest texture.
- Slice thinly and evenly: Thick pieces of cabbage will be overly tough. Use a mandoline/food processor disk for quick, even results.
- Taste and adjust: Add more vinegar/lemon for acidity, sugar for sweetness, salt and pepper, etc.
Andrea says
Love this vegan coleslaw!