Creamy and delicious classic vegan coleslaw is the perfect side salad, or topping. It’s crunchy, it’s tangy, and it’s flavour filled. Topped with a homemade dressing that’s not only vegan, but oil free, soy free and nut free, too.
This recipe was originally published in November 2019. It has been updated for content and photos.
If vegan coleslaw is your jam you might also want to check out this peanutty Thai style coleslaw, too.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients and start by making your vegan mayo, if you don’t have some on hand.
Then peel your carrots and slice your cabbage in half, and then quarters for easily manageable pieces. Shred the veggies using a food processor, mandolin or any shredding tool available. (photos 1-2)
In a small bowl, combine all the dressing ingredients and mix well to combine. (photos 3-4)
Then pour the dressing over your slaw and mix well. (photo 5)
NOTES: Taste the dressing before pouring on your salad and adjust for seasoning if needed. Remember, you want a very bold flavoured dressing since the veggies are not seasoned.
What else can I add?
I’ve kept the recipe simple for use in a variety of dishes, but you may certainly jazz it up a bit if you’d like.
Some great additions include:
- Finely chopped celery.
- Fresh herbs like parsley, cilantro, chives or dill.
- Some green or red onion to add a little more zesty flavour.
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.
What to serve it with
This vegan coleslaw works well as a side salad to virtually any main dish.
Can I make it in advance?
Yes! This vegan coleslaw (or any coleslaw) can be made ahead of time.
Shred your veggies and keep them refrigerated in a sealed container or zip top bag for 1-2 days ahead.
You may also prepare the dressing and keep it in a sealed container or jar in your fridge.
When ready to serve, mix the dressing into your slaw and enjoy. I don’t recommend dressing your salad too far in advance or the veggies will get soft and lose their crunch.
Pressed for time?
If you’re in a hurry and don’t have the time to shred your veggies, you can purchase bags of pre shredded cabbage or a coleslaw mix.
Choose your favourite slaw combo of cabbage, broccoli, beet or anything you’d like. You need about 6-8 cups of shredded slaw for this recipe.
Then all you have to do is whip up your dressing, mix everything together and enjoy.
It absolutely can be, and this vegan coleslaw recipe is completely wholesome and nutritious. Not only is it low in calories and fat, thanks to an oil free and nut free dressing, but it’s nutrient dense too. Just be mindful of store bought, ready-made coleslaw as it usually contains oil and highly processed ingredients, making it a less healthy choice.
For the cabbage, you may sub the purple/red slaw for green, or use a combo of both. Or you may sub for any pre packaged slaw of choice.
If you have leftovers, you may keep your vegan coleslaw in a sealed container in your fridge for up to 3 days. Note that the longer it sits in the dressing, the softer your veggies will get.
For oil free, make sure to use my pepita mayo for this recipe. Store bought mayo usually has a LOT of oil.
For a no mayo option, you may check out this peanut dressing coleslaw instead.
More vegan salad recipes
- Quinoa Pasta Salad [Healthy + Low Cal]
- Vegan Chicken Salad
- Vegan Cobb Salad with Tangy Cheesy Dressing
- Orange Kale Salad with Citrus Vinaigrette
- Cranberry Broccoli Salad w/ Poppy Seed Dressing
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- Shred the cabbage and the carrots and place in a large bowl.
- In a small 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.