An easy vegan coleslaw recipe that’s a perfect side dish for summer parties, potlucks and barbecues. Light, flavorful and so much healthier than store-bought and ready in 10 minutes!
Crunchy, healthy and easy to make this classic coleslaw is not overly drowning in dressing and is one of those back pocket side dish recipes that we love making all year round and goes with just about anything!
During summer coleslaw is the ultimate side dish and gets even better the next day, making it perfect for planning ahead. And because vegan coleslaw is dairy-free you won’t have to worry about it spoiling when taking to picnics and potlucks.
So without further ado, let’s make homemade coleslaw!
Table of Contentsshow
Ingredients You’ll Need
Coleslaw is so easy to make at home and this version is a little healthier compared to most recipes. Traditional coleslaw has quite a bit of sugar and dairy. This ‘lighter’ version is dairy-free with minimal sweetener.
Green and red cabbage – this combo makes for a colorful coleslaw, but feel free to use just green cabbage.
Carrots – adds more color and crunch.
Homemade Vegan Mayo or good quality store bought – this will be the base of the coleslaw dressing.
Apple cider vinegar – adds a little tanginess.
Dijon – for added depth.
Pure cane sugar or pure maple syrup – a little sweet, but not too much.
Salt & pepper – for a boost of flavor and pepperiness.
How To Make Vegan Coleslaw
Making vegan coleslaw is easy and requires just a few simple steps.
1. Shred the cabbage by hand:
Remove the outer leaves of the cabbage.
Slice the cabbage in half, cut the halves in half. Cut away the inside core with a diagonal slice.
Thinly shred the cabbage. You can make the cabbage as thin or thick as you like. Feel free to cut the shred as small as you like if you feel they are too long. Here’s a quick tutorial: How to Cut Cabbage
2. Shred the carrots and make the coleslaw dressing.
3. Assemble the coleslaw: Add the cabbage and carrots to a large mixing bowl, pour the dressing overtop and toss to combine. Finish with salt and pepper to taste.
Serve immediately or cover and refrigerate until ready to serve.
Tips For The Best Coleslaw
For convenience, use packaged, pre-shredded cabbage, carrots, or coleslaw mix.
If you prefer a mayo-free and oil-free dressing, try the slaw dressing for this Spicy Coleslaw with a simple tahini based dressing. It’s delicious!
Vegan coleslaw will last about 4 – 5 days in the refrigerator in a sealed container. After a few days, it will soften and lose it’s crispness, but it will still be delicious.
Can coleslaw be frozen?
No. Coleslaw isn’t very good after it’s been frozen. Raw cabbage does not freeze well.
Can this recipe be made in advance?
Yes, you can make coleslawahead and stored in the refrigerator until ready to use, up to 3 – 4 days. If making ahead for entertaining this coleslaw recipe is best made only a few hours ahead for best presentation. The red cabbage will start to bleed slightly into the dressing after 12 hours or so.
Serving Suggestions
I love coleslaw with this or veggie burgers. It’s also great with veggie dogs & wraps, or can be eaten as a light main meal.
It’s also great with these sides:
Healthy Baked Beans
Roasted Red Potatoes
You can easily make a hearty meal with sides alone!
If you try this easy coleslaw recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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CLASSIC VEGAN COLESLAW
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 29 reviews
This Vegan Coleslaw recipe is easy to make and absolutely delicious, with just the right amount of creamy dressing to bring it all together!
Author:Julie | The Simple Veganista
Prep Time:10 min
Total Time:10 minutes
Yield:Serves 8
Category:Side
Cuisine:Vegan
Ingredients
UnitsScale
5 – 6cupsgreen cabbage, shredded
2cupsred cabbage, shredded
1cupcarrots, shredded or julienned
Coleslaw Dressing
2/3cupvegan mayo
1 tablespoondijon mustard
2 tablespoonsapple cider vinegar
1 tablespoonpure cane sugar or pure maple syrup
1/2 – 1 teaspoon celery seed powder, optional
salt & pepper, to taste
Instructions
Dressing:In a small bowl, whisk the mayo, apple cider vinegar, mustard, sugar, salt, and pepper.
Assemble:Add the cabbage and carrots in a very large mixing bowl, the larger the better. Pour the dressing all over the cabbage, and toss well to combine. Finish with salt & pepper to taste.
Serve right away, or let the coleslaw rest in the fridge for at least 30 minutes before serving.
Store leftovers in the refrigerator in an airtight container for up to 5 days, but it’s best within 3 days.
Notes
For convenience, use packaged, pre-shredded cabbage, carrots, or coleslaw mix.
For an oil-free & mayo-free dressing, you might consider the tahini based dressing from this Spicy Coleslaw + Tahini Dijon Dressing. I would up the recipe by 1/2, to even doubling it.
What is vegan coleslaw mix made of? The non-dairy dressing in this recipe features a simple combination of Dijon mustard, lemon juice and olive oil. This is used to coat chopped white and red cabbage plus grated carrots and sliced red onion.
Cabbage contains lots of water. Alton Brown suggests salting the cabbage and letting the water drain for two hours, then rinsing the cabbage and spinning it dry before dressing it. That purges the excess water out of the cabbage before it is dressed, so it doesn't get watery.
Coleslaw turning brown when left out is often due to oxidation. When cut or shredded vegetables, like cabbage in coleslaw, are exposed to air, enzymes present in the vegetables react with oxygen. This reaction causes the browning or discoloration.
The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing. “We are currently experiencing a supply issue with our KFC coleslaw dressing,” a KFC spokesperson said. The slaw is made up of cabbage and carrots coated in mayonnaise.
Chick-fil-A fans didn't take the change lightly and some still call for the return of the creamy dish. The chain announced on New Year's Eve 2015 that it was removing the side, citing an effort to revamp its menu and make room for healthier items. It left the menu for good on January 18, 2016, and has not returned.
Place all of the salad ingredients including chopped parsley in a mixing bowl and stir the dressing through. Sprinkle with toasted chopped nuts. Serve alongside some hummus / baba ganoush, pickles and your favourite bread for a more substantial plant-based lunch.
Is mayo vegan? Due to the presence of egg yolk, mayo typically isn't vegan friendly. This means that a lot of commonly-found mayo is not suitable for those on a plant-based diet. However, as more people are experimenting with plant-based diets, several brands have launched a vegan mayo to reflect the growing market.
The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy.Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.
Signs to look out for might include the texture getting noticeably softer instead of crispy, any discoloration at all (areas or spots of gray or brown), and obviously anything growing on it.
Like the cabbage, these veggie add-ins can also become breeding grounds for bacteria when left unrefrigerated. Coleslaw dressing often includes vinegar that acidulates the mixture, making it a less hospitable environment for those pesky bacteria. But unfortunately, it's not enough to halt bacterial growth completely.
Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days.
Listeria is a foodborne illness caused by bacteria that is able to grow at refrigeration temperatures. Outbreaks in recent years have been linked to contaminated coleslaw, milk, and cheese. Listeria is caused by bacteria frequently found in soil, water and plant matter.
Cabbage Core:Issue: The core of the cabbage can be bitter, especially if it's not removed before shredding. Solution: Ensure that you remove the core of the cabbage before shredding it. Cut the cabbage in half, then cut out the triangular core from each half. Old Cabbage:Issue: Older cabbage may develop a bitter taste.
Is mayo vegan? Due to the presence of egg yolk, mayo typically isn't vegan friendly. This means that a lot of commonly-found mayo is not suitable for those on a plant-based diet. However, as more people are experimenting with plant-based diets, several brands have launched a vegan mayo to reflect the growing market.
Coleslaw is a salad made with shredded cabbage and dressing. The dressing can be mayonnaise-based, vinegar-based, or yogurt-based. Coleslaw can also include other ingredients like carrots, onions, celery, and herbs. It is also a great way to use up leftover vegetables.
The roots of coleslaw recipes make their way back to ancient Rome. Roman citizens would often eat a meal featuring cabbage, eggs, vinegar, and other spices. On the other side of the globe, the Dutch founders of New York served a shredded cabbage salad. This is similar to today's 'slaw.
Yes, coleslaw can be healthy! The base of coleslaw is shredded vegetables (traditionally cabbage), so inherently coleslaw is vitamin- and fiber-packed and good for you. The issue is the dressing. Most traditional creamy coleslaw dressing is made with high fat ingredients like mayo and has sugar added too.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
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