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.
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.
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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.
Shred the carrots and cabbage using a food processor or other shredding tool into a large mixing bowl.
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.
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
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Buon appetito
Rosa
📖 Recipe
Equipment
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
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.
Nutrition
Common Questions
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.
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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