Easy Creamy Vegan Coleslaw

❤️ Why you’ll love it

This vegan coleslaw captures the flavor of classic coleslaw perfectly without using any dairy products. It is made from egg-free mayo to give it a creamy and rich consistency that is incredibly delicious.

I also love how simple it is to make it. You can use a pre-shredded coleslaw salad mix to make it even easier and faster. If you prefer to shred your own veggies, it is easy to do with a head of cabbage and a couple of carrots. It is a great way to get a fresh, homemade coleslaw that is full of flavor and texture.

It is perfect for serving at barbecues, potlucks, or alongside your favorite sandwich. This is my go-to recipe for summer barbecues, especially 4th of July!

🧾 Key ingredients

Making a delicious vegan coleslaw is a simple and fun process, and you can find all of the ingredients at your local grocery store.

Carrots and cabbage are the stars of this dish. They provide the crunchy, fresh base that makes coleslaw so satisfying. I recommend grating them finely to achieve the perfect coleslaw texture.

Mayo is a key ingredient in the dressing. It adds a creamy, rich texture that compliments the crunch of the vegetables. I have used egg-free mayo for this recipe.

White wine vinegar or apple cider vinegar adds a tangy flavor to the dressing. It helps to cut through the richness of the mayo and compliments the sweetness of the maple syrup.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

For this vegan coleslaw recipe, the most important piece of equipment you will need is a good quality shredder or mandolin. I can’t stress enough how much time and effort it saves in the kitchen.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
If you are not using a pre-shredded coleslaw mix, start by preparing your cabbage. Wash the cabbage head and remove the outer leaves.

STEP 2
Next, cut off the stem so that the cabbage head lies flat on the cutting board. Then, cut the cabbage head in the middle to have two halves.

STEP 3
Continue cutting the cabbage until you have quarters. Then, cut diagonally off the stem part at the bottom. This will make it easier to shred.

STEP 4
Now, it is time to shred the cabbage. You can use a knife for this. Lay the quarters on the cutting board with a flat side. Start cutting thin strips, as thin as you can manage.

STEP 5
If you prefer, you can also use a box cheese grater, a mandolin, or the shredder blade of your food processor to shred the cabbage.

STEP 6
Once you have shredded the cabbage, cut the strips in half horizontally to make them shorter. This is optional, depending on how you like the texture of your coleslaw.

STEP 7
For the carrots, wash and peel them. Then, use a box cheese grater, a mandolin, or the shredder blade of your food processor to shred the carrots.

Making the vegan coleslaw

STEP 1
In a bowl, combine the shredded cabbage and carrots. Set this aside.

STEP 2
In another bowl, prepare the dressing. Add the egg-free mayo, lemon juice, vinegar, sweetener, salt, and pepper. Mix these ingredients well.

STEP 3
Pour the dressing over the shredded vegetables. Mix everything together until the vegetables are well coated with the dressing.

STEP 4
Your vegan coleslaw is ready to serve.

💡 Expert tip

The key to a perfect vegan coleslaw is all about preparing the veggies. The quickest way to make these is using a box cheese grater, a mandolin, or the shredding blade of your food processor.

🔄 Variations

To make your coleslaw tangier, consider adding dairy-free yogurt to the dressing. Make sure to choose a plain, unsweetened yogurt to keep the dressing from becoming too sweet.

For a bit of heat, add a teaspoon of Dijon mustard to the dressing. It will add a spicy flavor without overpowering the other flavors.

For a sweeter version, consider adding some chopped fruits like apples or pineapples. This will add a natural sweetness and a refreshing twist to the recipe.

🥣 Serving ideas

This vegan coleslaw is a versatile dish that complements a wide variety of main courses. I love to serve it with a hearty BBQ vegan pulled pork burger or a meaty vegan TVP burger for a delicious and satisfying meal.

It also pairs beautifully with a tofu burger or an easy vegan beet burger. The tangy and crunchy coleslaw provides a refreshing contrast to the rich, savory flavors of the burgers.

If you prefer a lighter option, consider serving this coleslaw alongside grilled buffalo tofu skewers or a vegan portobello mushroom burger. And, of course, it goes beautifully with any summer outdoor gathering. It is truly versatile.  

❄️ Storing tips

Storing this vegan coleslaw is easy and I find that it tastes even better the next day.

To store, transfer leftovers to an airtight container and place it in the refrigerator for up to 2-3 days. It might get a bit watery but it will taste great. I do not recommend storing past that as it cabbage loses its crispiness.

I do not recommend freezing it, as the delicate cabbage and carrot shreds can become mushy and watery upon thaw. Therefore, it is best to only make as much as you will be able to enjoy within a few days.

🤔 FAQs

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Easy Creamy Vegan Coleslaw

Nandor Barta

This easy vegan coleslaw is creamy, tangy, and ready in just 15 minutes. It is the perfect side dish for your favorite vegan meals, especially summer potlucks and or grill parties.

4.8 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Sauce, Side Dish

Servings 4 servings

Calories 260kcal

Equipment

• Mandolin

Ingredients

 

US CustomaryMetric

 

1x2x3x

Coleslaw salad mix

• ▢ ½ head Cabbage
• ▢ 2 Carrots

Dressing

• ▢ ½ cup Mayo
• ▢ 1 Tbsp White Wine Vinegar or Apple Cider Vinegar
• ▢ 1 ½ Tbsp Lemon juice
• ▢ 2 Tbsp Maple syrup or sweetener of your choice
• ▢ Salt and Pepper to taste

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EXCLUSIVE 5-ingredient recipes for busy home cooks that are ready in 15 minutes!Check out our Express Vegan Cookbook!

Instructions

 

Coleslaw salad mix

• Use a pre-shredded coleslaw salad mix or shred the cabbage and grate the carrots as described below.

How to shred cabbage for coleslaw

• Wash the cabbage head and remove the outer leaves. I usually go until I reach the first crispy, clean, light green leaves.
• Cut off the stem, so the cabbage head lies flat on the cutting board. First, cut the cabbage head in the middle to have two halves. Then again, until you have quarters. Then, cut diagonally off the stem part at the bottom.
• Now, you can begin the shredding. If you prefer to use a knife, lay the quarters on the cutting board using a flat side. Start cutting thin strips, as thin as you can manage.
• If you have the strips, you can cut them half horizontally to make them shorter. If you want thinner, you can go vertically through them again with your knife.

How to shred carrots

• The easiest way is to use a box cheese grater or a mandolin or the shredding blade of your food processor. But first, don’t forget to wash and peel them.

Dressing

• Add all ingredients (egg-free mayo, lemon juice, vinegar, sweetener, salt, and pepper) to a bowl and mix them separately.
• Mix it with the shredded veggies. Serve and enjoy!

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Notes

• The quickest way to make these is if you use a box grater or a mandolin or the shredding blade of your food processor.
• The Coleslaw tastes best after 1 hour in the fridge, but be aware that the cabbage loses water as a reaction to the salt in the dressing. There are 2 ways to avoid that as it largely depends on the water content of your cabbage.
  • You can avoid that by sprinkling some salt on the shredded cabbage before mixing and waiting for 5 minutes to drain the water.
  • Alternatively, you can leave the salt out and only sprinkle the coleslaw with salt right before serving.

Video

Nutrition

Nutrition Facts

Easy Creamy Vegan Coleslaw

Amount Per Serving (1 serving)

Calories 260 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 13g

Monounsaturated Fat 5g

Cholesterol 12mg4%

Sodium 221mg10%

Potassium 326mg9%

Carbohydrates 17g6%

Fiber 4g17%

Sugar 11g12%

Protein 2g4%

Vitamin A 5225IU105%

Vitamin C 46mg56%

Calcium 69mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.