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    Home > Vegan Salads

    Easy Creamy Vegan Coleslaw

    By My Pure Plants on 06/01/2022 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This easy vegan coleslaw recipe is ready in 15 minutes or even less. It is a must-have side dish next to your favorite vegan burger. If you need something quick and light to prepare for a summer potluck or grill party, think of this classic coleslaw salad.

    White bowl of shredded cabbage and carrots in a creamy sauce. A fork is taking a bite. The same in a black bowl is at the back.

    While you here looking at our creamy coleslaw recipe, you should take a look at our juicy burger recipes as well. They are perfect to serve with it. We cannot recommend enough our meatiest vegan TVP burger, our vegan beetroot burger, or our vegan pulled pork burger.

    Table of Contents hide
    1. What to expect from this recipe?
    2. Ingredients
    3. How to make vegan coleslaw?
    4. Top tips for making it perfectly
    5. What to serve with it?
    6. FAQs and substitutions
    7. More vegan side dish recipes
    8. Easy Creamy Vegan Coleslaw

    What to expect from this recipe?

    Did you know that coleslaw is actually Dutch? I’ve never thought about it, but I was totally surprised when I found out. Originally, they made it with only shredded raw cabbage and vinaigrette or mayonnaise.

    Well, our version is a bit closer to the classic coleslaw recipe you may know. The dressing is kind of like a lemon mayo-based sauce which makes this salad really creamy. Personally, I think egg-free vegan mayo is quite close to egg mayo. Therefore, you will not tell the difference in terms of flavors between this vegan coleslaw dressing and the original recipe.

    Ingredients

    So what do you need? Vegan slaw is actually a 2-ingredient salad with

    • shredded green cabbage – there are many types of cabbages you can use, even purple cabbage to make your coleslaw vibrant and colorful
    • shredded carrot – we recommend you use thin, young carrots with bright green leaves as they are sweeter than the extra-large ones. Even sweeter than baby carrots since they are just the rounded broken parts of large carrots.

    To make the quintessential salad dressing you will need the following 5 ingredients

    • lemon juice
    • white wine vinegar or apple cider vinegar – choose a gluten-free vinegar, if you need them
    • egg-free vegan mayonnaise
    • sweetener of your choice (maple syrup, agave syrup – please note that honey is not vegan, so choose a vegan honey substitute accordingly)
    • seasoning (salt and black pepper)
    White bowl of shredded cabbage and carrots in a creamy sauce.

    How to make vegan coleslaw?

    If you only have 5 minutes, you can use a pre-shredded coleslaw salad mix to whip up this quick side dish. However, here is a quick description of how to make it from scratch.

    How to shred cabbage?

    1. Wash the cabbage head and remove the outer leaves. I usually go until I reach the first crispy, clean, light green leaves.
    2. Cut off the stem with a sharp knife, so the cabbage head lies flat on the cutting board.
    3. First, cut the cabbage head in the middle to have two halves. Then again, until you have quarters.
    4. Then, cut diagonally off the stem part at the bottom. Now, you can begin the shredding.
    5. 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.
    6. If you have the strips, you can cut them half horizontally to make them shorter.
    7. If you want thinner, you can go vertically through them again with your knife.

    You can also use a mandolin to shred the cabbage wedges (quarters) to get quick and thin strips.

    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. This is not the recipe where you slice the carrots.

    White bowl of shredded cabbage and carrots in a creamy sauce. A fork is taking a bite.

    How to make the dressing?

    Take a large mixing bowl and add all ingredients (egg-free mayo, freshly squeezed lemon juice, white wine vinegar, maple syrup, salt, and black pepper) whisk them until creamy. When it is ready, pour it on top of the salad and mix gently with a spatula.

    A quick tip: It is so much easier if you mix the dressing separately like this and not stir them one by one right into the salad.

    Top tips for making it perfectly

    • The quickest way to make these is using a box cheese grater, a mandolin, or the shredding blade of your food processor.
    • This creamy vegan 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. You can read the FAQs below on how to avoid watery coleslaw.
    Black bowl of shredded cabbage and carrots in a creamy sauce. A fork is taking a bite.

    What to serve with it?

    Think of BBQs and picnics! What would you like to eat there? Skewers, burgers, and sandwiches, am I right? We do have several delicious recipes that are just perfect with a creamy vegan coleslaw salad.

    • BBQ Vegan Pulled Pork Burger (King Oyster Mushroom)
    • Meaty Vegan TVP Burger (Big Mac Style)
    • Chinese BBQ Tofu Burger (Vegan)
    • Smoky Vegan Beet Burger with Minty Pea Puree
    • Epic Fajitas Vegan Portobello Mushroom Burger
    • Grilled Buffalo Tofu Skewers

    FAQs and substitutions

    Can you use red cabbage instead of green?

    Yes, you can absolutely use other types of cabbage. The coleslaw will be perfect with any of them. You can see this recipe with red cabbage in our bbq vegan pulled pork burger recipe. I also saw recipes that add shredded Brussels sprouts and apples and mix them together with carrots and green cabbages.

    What can you use instead of mayo for the dressing?

    If you need to eat oil-free, there are plenty of different vegan and oil-free mayo recipes like this one over at Nora Cooks using cashews. You can also try using a combination of dijon mustard and dairy-free yogurt.

    Why is the coleslaw too watery?

    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.

    How long does it last?

    I think it tastes the best on the day. Apart from getting a bit watery later, leftovers can be kept in the fridge for 2-3 days in an airtight container. After that, the cabbage really loses its crispiness.

    White bowl of shredded cabbage and carrots in a creamy sauce. A fork is taking a bite. The same in a black bowl is at the back.

    This Easy Coleslaw recipe is vegan, so meat-free, dairy-free, and egg-free. It is also suitable for vegetarian, nut-free, and gluten-free diets. It is not WFPB-friendly (whole foods plant-based) since the mayo most likely contains oil.

    More vegan side dish recipes

    You can browse through our vegan gluten-free side dishes or our quick vegan meals collection or check out

    • Roasted Cauliflower with Lemon Herb Tahini Sauce
    • Pan-fried Green Herb Oyster Mushroom
    • Easy Grilled Vegetable Kabobs (+5 Marinades)
    • Savory Vegan Sweet Potato Casserole
    • Roasted Asparagus and Mushrooms

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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    ⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐

    Black bowl with shredded cabbage and carrots in a creamy dressing topped with a lemon slice and some chopped chives.

    Easy Creamy Vegan Coleslaw

    My Pure Plants
    This easy vegan coleslaw recipe is ready in 15 minutes or even less. It is a must-have side dish next to your favorite vegan burger. If you need something quick and light to prepare for a summer potluck or grill party, think of this classic coleslaw salad.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Sauce, Side Dish
    Servings 4 servings
    Calories 260kcal

    Equipment

    • Mandolin

    Ingredients
     
     

    Coleslaw salad mix

    • ½ head Cabbage
    • 2 Carrots

    Dressing

    • ½ cup Mayo -> gluten-free dairy-free mayo brands
    • 1 Tbsp White Wine Vinegar or Apple Cider Vinegar -> gluten-free vinegar brands
    • 1 ½ Tbsp Lemon juice
    • 2 Tbsp Maple syrup or sweetener of your choice
    • Salt and Pepper to taste
    Prevent your screen from going dark
    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!
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    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.

    UPDATED: This recipe is originally published in July 2019. More tips, steps and FAQs have been added and republished in June 2022.

    250 shares

    Reader Interactions

    Comments

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    1. Stella

      July 31, 2019 at 1:05 pm

      Easy to make and very healthy and tasty

      Reply
    2. SHANIKA

      July 23, 2019 at 11:18 pm

      5 stars
      I love the idea of vegan Coleslaw! This recipe sounds so easy to make! YUM!

      Reply
      • My Pure Plants

        September 07, 2019 at 12:39 pm

        Thank you. Glad you like it.

        Reply
    3. Noelle

      July 23, 2019 at 11:04 pm

      5 stars
      This was such a simple coleslaw recipe, perfect side with our dinner tonight!

      Reply
      • My Pure Plants

        September 07, 2019 at 12:40 pm

        Be sure to let us know how you like it.

        Reply
    4. Beth

      July 23, 2019 at 10:35 pm

      5 stars
      This looks delicious the way it is, but the idea of adding pineapple chunks is a great twist on this dish!

      Reply
      • My Pure Plants

        September 07, 2019 at 12:40 pm

        It is a zinger for sure.

        Reply
    5. Lindsey Pine

      July 23, 2019 at 10:03 pm

      Coleslaw is my fave part of the BBQ spread! I just love it!

      Reply
    6. Kristine

      July 23, 2019 at 9:41 pm

      5 stars
      This coleslaw was absolutely delicious. So light and fresh, perfect for summer. I’ll make this again, thanks!

      Reply
      • My Pure Plants

        September 07, 2019 at 12:40 pm

        Thank you. We are so glad that you liked it.

        Reply

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