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    Home » Recipes » Salads & Dressings

    Oil Free Vegan Coleslaw

    Published: May 11, 2023 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    Vegan coleslaw pin.

    A creamy and delicious classic vegan coleslaw! It’s crunchy, tangy, and incredibly flavour filled. Dressed in a homemade oil-free vegan dressing that will knock your socks off.

    White bowl with coleslaw inside.

    This recipe was originally published in November 2019. It has been updated for content and photos.

    Don’t limit this classic coleslaw to warmer months, picnics and BBQ season alone. This delicious salad should be enjoyed all year long. Bring it to potlucks and all sorts of gatherings.

    Use it to top sloppy joes, vegan burgers, or these incredible potato tacos. Or serve it as a side dish with our chickpea meatloaf or seitan roast.

    Jump to:
    • Ingredients + Substitutions
    • Instructions
    • Variations
    • Can I make it in advance?
    • Storage
    • Expert Tips
    • More vegan salad recipes
    • 📖 Recipe
    • Common Questions

    Ingredients + Substitutions

    Here’s what you’ll need to make our delicious vegan coleslaw recipe.

    • Carrots: Use about 2 large carrots and shred them.
    • Cabbage: I like red cabbage for its vibrant colour, but green cabbage also works of course, or try a mix of both.
    • Vegan mayonnaise: I like using my homemade pepita mayo because it’s made from whole foods and contains no oil. But if you’re in a hurry, store-bought mayo works too.
    • Maple syrup: My unrefined sweetener of choice, but you may also use sugar or another liquid sweetener.
    • White vinegar: Or apple cider vinegar, or another vinegar you have on hand.
    • Mustard: I like yellow mustard, but you may choose Dijon mustard or spicy brown mustard if preferred.
    • Black pepper: Adds an optional zing to the coleslaw dressing.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    First, peel and slice the carrots and cabbage into manageable pieces.

    Shredded cabbage and carrots inside bowl.

    Shred the carrots and cabbage using a food processor or other shredding tool into a large mixing bowl.

    Yellow dressing being poured on top of shredded vegetables.

    Combine the coleslaw dressing ingredients in a small bowl and pour over the slaw.

    NOTE: Taste the dressing before pouring it on your salad and adjust the seasoning, or add salt, if needed. You want a very bold flavoured dressing since the veggies are not seasoned.

    Mix well to evenly coat the shredded veggies with the dressing and then serve.

    White bowl with coleslaw inside and carrot in the background.

    Variations

    I’ve kept this vegan coleslaw recipe simple to use in a variety of dishes, but you may certainly jazz it up a bit if you’d like. 🙂

    Some great additions include:

    • Diced celery or shredded broccoli stems.
    • Shredded beets.
    • Fresh herbs like parsley, cilantro, chives, or dill.
    • Red or spring onions to add a zesty flavour.

    To spice up the dressing, try some of these:

    • Celery seed
    • Cumin
    • Chili powder
    • Garlic powder
    • Smoked paprika
    • Cayenne pepper

    If vegan coleslaw is your jam check out this peanutty Thai-style coleslaw.

    Can I make it in advance?

    Yes!

    This vegan coleslaw can be made ahead of time.

    Shred your veggies and keep them refrigerated in a sealed container or zip top bag for 2-3 days.

    You may prepare the dressing and keep it in a sealed container or jar in your fridge.

    When ready to serve, toss the coleslaw with the dressing. I don’t recommend dressing the slaw too far in advance or the veggies will soften and lose some crunch.

    Pressed for time?

    If you’re in a hurry and won’t have the time to shred the veggies, use bags of shredded cabbage, carrots or your favourite coleslaw mix.

    You’ll need 6-8 cups of shredded veggies.

    Storage

    Leftover vegan coleslaw will keep refrigerated for 2-3 days.

    I don’t recommend freezing.

    Expert Tips

    • For oil-free, use my pepita mayo for this recipe. Store-bought mayo usually has a LOT of oil.
    • For a no-mayo option, try our peanut-dressing coleslaw instead.
    • Taste the dressing before pouring it on your salad and adjust the seasoning if needed. You want a very bold flavoured dressing since the veggies are not seasoned.
    • Use store-bought shredded coleslaw for quicker prep. Use 6-8 cups of your favourite mixture.

    More vegan salad recipes

    • White bowl of salad with rows of avocado, grape tomato, mushrooms, corn and red onion with dressing on top.
      Vegan Cobb Salad with Tangy White Bean Dressing [Oil Free]
    • Large bowl of quinoa salad with red pepper, olives, and cucumber.
      Quinoa Pasta Salad [Healthy + Low Cal]
    • Large salad in white serving bowl with lemons, pecans, and cranberries around it.
      Cranberry Broccoli Salad w/ Poppy Seed Dressing [Oil Free]
    • vegan chicken salad in white serving bowl with creamy dressing
      Vegan Chicken Salad [GF + Oil Free]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    White bowl with coleslaw inside.

    Oil Free Vegan Coleslaw

    A creamy and delicious vegan coleslaw that's crunchy, tangy, and incredibly flavour filled.
    5 from 4 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    Course: Salad
    Cuisine: American, Canadian
    Servings: 8 Servings
    Calories: 140kcal
    Author: Rosa

    Equipment

    Food Processor

    Ingredients

    • 2 pound purple cabbage approx. 6-7 cups shredded
    • 2 large carrots approx 1-2 cups shredded
    • 1 cup homemade oil free vegan mayo or store bought
    • 1.5 tablespoons maple syrup or date syrup
    • 1.5 tablespoons white vinegar
    • 1 tablespoon yellow mustard
    • ¼ teaspoon black pepper
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    Instructions

    • Shred the cabbage and the carrots and place them in a large bowl.
    • In a small bowl, combine the mayo, maple syrup, vinegar, mustard, and black pepper. Whisk until combined. Then pour it on the coleslaw and mix until evenly coated.

    Notes

    • For oil-free, use my pepita mayo for this recipe. Store-bought mayo usually has a LOT of oil.
    • For a no-mayo option, try our peanut-dressing coleslaw.
    • Use store-bought shredded coleslaw for quicker prep. Use 6-8 cups of your favourite mixture.
    • Taste the dressing before pouring it on your salad and adjust the seasoning if needed. You want a very bold flavoured dressing since the veggies are not seasoned.
    • For the salad, I like purple cabbage for its vibrant colour, but you may use green or a mixture of both cabbage colours, if preferred. Other additions include parsley, cilantro, celery, green onion, or red onion.
    • For the dressing, you may add more seasoning if you’d like. Some options include celery seed, cumin, chili powder, garlic powder, smoked paprika, or cayenne pepper.
    • This vegan coleslaw tastes best the same day it’s made, however, leftovers keep in the refrigerator for up to 3 days.
     
    The nutritional information includes my pepita mayo. If you sub for store-bought, it will add more calories and fat.

    Nutrition

    Calories: 140kcal | Carbohydrates: 15g | Protein: 6g | Fat: 8g | Sodium: 255mg | Potassium: 453mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3815IU | Vitamin C: 67mg | Calcium: 69mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.

    Common Questions

    Is coleslaw healthy?

    YES! It absolutely can be, and this healthy coleslaw recipe is wholesome and nutritious. It’s made using raw vegetables, and a protein dense dressing that’s low in calories and saturated fat. (Thanks to my oil free and nut free mayo). Be mindful of store-bought coleslaw that’s usually filled with oil and highly processed ingredients and preservatives.

    What to eat with vegan coleslaw?

    Make a vegan pulled pork sandwich using “pulled jackfruit”. Or use it with any other dish you’d enjoy a traditional coleslaw recipe with.

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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