Creamy and delicious classic vegan coleslaw is the perfect side salad, or topping on your sloppy joe or tacos. Dressed using homemade mayo with no oil, no eggs, no soy, and no nuts! Perfectly allergen friendly and incredibly tasty.
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.
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?
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.
- 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.
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.