How to make vegan coleslaw
Start by peeling your carrots and slicing your cabbage in half, and then quarters for easily manageable pieces.
Then using a shredder, food processor with shredding attachment, or a mandolin, shred the veggies.
I use a veggie bullet to shred mine because it’s quick and easy. If you do not have an automated tool such as this, a manual tool will work just fine.
Add the shredded veggies to a large mixing bowl.
How to make vegan coleslaw dressing
In a smaller bowl, combine all the dressing ingredients and mix well. Taste the dressing for seasoning and add more if preferred.
Remember, you want a pretty powerful flavoured dressing since the veggies are not seasoned or salted. At this point, you may also add additional spices if you’d like to add even more depth of flavour.
When you’re happy with your dressing, pour it over your salad and mix well until evenly coated.
What else can you add to coleslaw?
I’ve kept the recipe quite simple, but you can definitely jazz this salad up a bit, if desired.
Some great additions include, finely chopped celery, fresh herbs like parsley or cilantro. Some green or red onion will also add nice flavour here.
As for the dressing, you may add more seasoning if you’d like. Celery seed, cumin, chili powder, garlic powder, smoked paprika, or cayenne pepper would all be great additions.
What to serve with vegan coleslaw?
This coleslaw recipe works well as a side salad to any main dish.
Or you may use it to top burgers, such as my Vegan Chicken Burgers. It also pairs beautifully with my Vegan Sloppy Joes or these incredible potato tacos.
Coleslaw recipe shortcut!
You may skip the shredding all together and buy bags of shredded cabbage, or coleslaw mix. I’ve seen some really delicious mixes out there including broccoli and even beets. You will need about 6-8 cups of shredded slaw for this recipe, so you may need more than 1 bag.
Can I make coleslaw ahead of time?
Yes!
Coleslaw is very easy to make ahead. Shred all your veggies and keep them refrigerated in a tightly sealed container or bag for 1-2 days ahead.
You may also prepare the dressing and keep in an airtight container in the refrigerator.
When you’re ready to serve, mix the dressing into your slaw and serve. I don’t recommend dressing your salad ahead of time as the veggies will get soft.
This vegan coleslaw recipe is simple to make and will no doubt, be a crowd pleaser. For a different take on classic coleslaw, check out my Coleslaw Salad w/ Oil Free Thai Peanut Dressing. It’s rich and nutty, so so delicious.
Ingredients
- 2 lb purple cabbage shredded (5-6 cups shredded)
- 2 large carrots shredded
- 1 cup homemade oil free vegan mayo or store bought
- 1.5 tbsp maple syrup
- 1.5 tbsp white vinegar
- 1 tbsp prepared mustard
- 1/4 tsp black pepper
Instructions
- Shred the cabbage and the carrots and add to a large mixing bowl.
- In a separate bowl, combine the mayo, maple syrup, vinegar, mustard and black pepper. Whisk until combined. Then pour it over your coleslaw and mix well until evenly coated.
Notes
Other additions include parsley, cilantro, celery, green onion or red onion. This coleslaw tastes best the same day it's made, however, leftovers keep in the refrigerator for 2-3 days.
I love that this can be made ahead of time. I think I’ll make some this morning to go with your Baked Beans recipe that we’re having for dinner tonight. This should make a great sandwich topper!
This will pair beautifully with baked beans Alexa, enjoy!