Classic Vegan Coleslaw [Oil Free]

White bowl with purple slaw inside dressed in creamy dressing.

5 from 1 vote

Creamy and delicious vegan coleslaw is the perfect side salad, or burger and sandwich topping. Covered in allergen friendly and incredibly tasty dressing.

Prep Time20 mins

Total Time20 mins

Course: Salad

Cuisine: American, Canadian

Servings: 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
1/4 teaspoon black pepper

Instructions

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.

Notes

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.

You may also use store bought shredded coleslaw to save time. Use about 6-8 cups of your favourite slaw mixture.

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