Easy Vegan Coleslaw recipe that is ready in 15 minutes or less. A must-have side dish next to your favorite burger for any summer potluck or grill party.
Did I say summer potluck and grill party? We have a complete menu for you. For an appetizer, make one of these 3 Simple Veggie Dips (eggplant or zucchini or bell pepper), so your guests can start munching on something while they are waiting for these delicious Vegan Beetroot Burgers to be ready. They will be perfect with this Vegan Coleslaw. Then throw on the grill a couple of Veggie Kabobs or roast some Asparagus and Mushrooms. Don’t forget dessert! Serve this easy, no-bake, make-ahead Chia Pudding with Spicy Melon Puree.
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Ingredients of our Vegan Coleslaw
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.
2-ingredient salad
- green cabbage
- carrot
5-ingredient salad dressing
- lemon juice
- white wine vinegar or apple cider vinegar
- egg-free mayo
- sweetener of your choice
- seasoning (salt and pepper)
How to make Vegan Coleslaw from scratch
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? EASY!
- 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.
You can also use a mandolin to shred the cabbage wedges (quarters) to get quick and thin strips.
How to grate or shred a carrot? EASY!
The easiest way is to use a box grater or a mandolin or the shredding blade of your food processor. But first, don’t forget to wash and peel them.
How to make Vegan Coleslaw Dressing
The main ingredient is an egg-free mayo, but we also add some lemon juice, white wine vinegar, sweetener, salt, and pepper. Add all ingredients to a bowl and mix them separately or you can add one by one to the coleslaw and mix everything at once.
Top tips for making perfect Coleslaw
- The quickest way to make these 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. You can read the FAQs below on how to avoid watery coleslaw.
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FAQs and Substitutions
Can I use red cabbage instead of green?
Yes, you can absolutely. The coleslaw will be perfect with either of them. You can even mix them up.
What can I 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 mustard and dairy-free yogurt.
What else can I add to make it more interesting?
I saw versions with thinly sliced red onion or grated apple or pineapple cubes. Let me know in the comments if you made an interesting combination.
Why is my Coleslaw watery?
The cabbage loses water as a reaction to the salt in the dressing. You can avoid that by sprinkling some salt on the shredded cabbage before mixing and wait 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 Coleslaw lasts?
I think it tastes the best on the day. Apart from getting a bit watery later, coleslaw can be kept in the fridge for 2-3 days. After that, the cabbage loses its crispiness.
What to serve with Coleslaw?
- Tacos
- Burgers like this Vegan Beetroot Burger
- Vegan Chili with Beans and Millet
- Vegan Stuffed Portobello Mushrooms
- Vegan pulled pork
- But perfect next to any summer main dish.
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.
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More side dish recipes
You can browse through our vegan and gluten-free side dishes gallery or our Quick Vegan Meals collection or check out
- Roasted Asparagus and Mushrooms
- Grilled Vegetable Kabobs
- Vegan Scalloped Potatoes
- Fresh Garden Salad Gondolas
- 3 Simple Veggie Dips
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Easy Vegan Coleslaw
Equipment
Ingredients
Coleslaw Salad Mix
- ½ head Cabbage
- 2 Carrots
Coleslaw Salad Dressing
- ½ cup Mayo -> gluten-free dairy-free mayo brands
- 1 Tbsp White Wine Vinegar or Apple Cider Vinegar
- 1 ½ Tbsp Lemon juice
- 2 Tbsp Rice syrup or sweetener of your choice
- Salt and Pepper to taste
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 grater or a mandolin or the shredding blade of your food processor. But first, don't forget to wash and peel them.
Coleslaw Salad Dressing
- Add all ingredients (egg-free mayo, lemon juice, white wine or apple cider vinegar, sweetener, salt, and pepper) to a bowl and mix them separately or you can add one by one to the shredded cabbage carrot mix and combine everything at once.
Notes
- The quickest way to make these 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. You can read the FAQs below on how to avoid watery coleslaw.
Stella
Easy to make and very healthy and tasty
SHANIKA
I love the idea of vegan Coleslaw! This recipe sounds so easy to make! YUM!
My Pure Plants
Thank you. Glad you like it.
Noelle
This was such a simple coleslaw recipe, perfect side with our dinner tonight!
My Pure Plants
Be sure to let us know how you like it.
Beth
This looks delicious the way it is, but the idea of adding pineapple chunks is a great twist on this dish!
My Pure Plants
It is a zinger for sure.
Lindsey Pine
Coleslaw is my fave part of the BBQ spread! I just love it!
Kristine
This coleslaw was absolutely delicious. So light and fresh, perfect for summer. I’ll make this again, thanks!
My Pure Plants
Thank you. We are so glad that you liked it.