This creamy vegan coleslaw is better than the traditional version. It’s flavorful and made with whole food ingredients so super healthy!
I was never a coleslaw lover, the mayo slathered dish just never appealed to me because every time I ate it I felt so blah. But when I created this dairy free coleslaw version, it blew my mind how delicious it was, and my whole family actually devoured it!
This healthy coleslaw is easy enough to make up to go alongside vegan burgers like my chickpea burgers, or sandwiches like my Vegan BLT. It’s even great with pasta dishes like Healthy Vegan Chili Mac! It’s also a great dish to bring along to a Summer potluck, no one will know it’s dairy free!
Ingredients
Just a handful of whole food ingredients are needed to create this crisp and flavorful dairy free coleslaw:
- Shredded cabbage
- Shredded carrots
- Red onion
- Vegan mayo
- Vinegar
- Seasonings
How To Make Vegan Coleslaw
Easy recipes are the best recipes! Once the dressing is blended and veggies are shredded, here’s what to do:
- Mix cabbage, veggies, and dressing together well in a bowl.
- Let rest in the refrigerator then serve!
Serving suggestions
Whether it’s a picnic lunch, Summer Potluck, or weeknight dinner, this coleslaw goes well with so many dishes! Try it with any of these:
- Vegan BBQ Black Bean Burger
- Pulled “Pork” Mushroom Sandwich
- Crispy Baked Buffalo Cauliflower Tacos
- Apple, Arugula, and Smoky Tempeh Sandwich
- Healthy Veggie Chili
- Vegan Hamburger Helper Cheeseburger Macaroni
Flavor tips
In order to achieve the best flavors, make sure to follow these suggestions:
- I like to use a mix of green and red cabbage, but any cabbage or combination will do.
- You can sub the mayo, or some of it, with sour cream or even plain yogurt. However if you do this you will need more salt and a bit more vinegar to get the right flavor combo. Taste as you go to find the perfect balance.
- My homemade vegan mayo is what I used and it’s perfect and made with whole foods.
- Distilled white wine vinegar is the best for this recipe. If you want to use another vinegar you can, however the end result won’t have that same tang.
- This recipe will taste best after it has a chance for the flavors to come together. I recommend a minimum of 5-10 minutes.
Preparation tips
Here are a few hints that should help you when preparing this vegan coleslaw:
- To save time, you can shred the cabbage ahead of time. Or, buy a package of pre shredded cabbage.
- Shred the carrots by using a thick cheese grater, or a grating attachment on a food processor. You can do this ahead of time, just keep them in an airtight container in the fridge until you’re ready to use.
- Some packaged mixes have the carrots in them. You can make this easy and use those. Just make sure the total amount of cups is the same.
- I make the dressing by putting everything in a blender and blending until smooth. If you don’t have a blender you can whisk everything together instead, just make sure it’s mixed thoroughly.
- The dressing can also be made up to 5 days in advance to save on time.
- Store leftovers in an airtight container for up to 5 days.
Common Questions
Generally, coleslaw dressing is made from mayonnaise, a sweetener like sugar, an acid such as lemon juice or vinegar, and seasonings. This version uses a vegan mayo, distilled white vinegar, celery seed, mustard seed, salt, and pepper.
More often than not, yes. However, there are versions of coleslaw that use a vinegar based dressing. This recipe uses vegan mayonnaise.
Everyone’s version of what is healthy is different. Traditional coleslaw can be considered bad for you since it contains mayonnaise and sugar. I think we can all agree too much sugar isn’t the healthiest thing in the world. Additionally, mayo contains high amounts of fat, and depending on your fat needs too much mayo can be unhealthy. This recipe omits any sugar, and my vegan mayo is made from all whole food ingredients for a healthier approach.
More Vegan Side Dishes
Main dishes always get all the attention, but so many times the side dishes are really where it’s at! We love high flavor sides to compliment our favorite meals, here’s some great plant based go tos:
Creamy Vegan Coleslaw
Equipment
Ingredients
- 4 cups shredded cabbage , can do a mix of green and red or a prepackaged mix
- 1 cup shredded carrots , see note
- ½ thinly sliced red onion
Dressing:
- ½ – ¾ cup vegan mayo , depending on how creamy you like it (see note)
- 1 teaspoon distilled white vinegar , see note
- ½ teaspoon sea salt
- ½ teaspoon celery seed
- ¼ teaspoon ground mustard seed
- ¼ teaspoon ground black pepper
Instructions
- Place cabbage, carrots and red onion in a bowl and mix well.
- Add all dressing ingredients into a blender and blend until smooth.
- Add dressing to the bowl and mix well to spread the creamy dressing over the entire mix.
- After mixing, allow salad to sit for a bit to combine flavors. I usually let it settle about 5-10 minutes but it’s still great the next day.
Notes
- There are some mixes you can buy that has the carrots, or other veggies, in them. You can make this easy and use those. Just make sure the total cups is the same.
- You can sub the mayo, or some of it, with sour cream or even plain yogurt. You will need more salt and a bit more vinegar to get the right flavor combo however.
- My homemade vegan mayo is what I used and it’s perfect and made with whole foods.
- If you want to use another vinegar you can, however the end result won’t have that same tang.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
John says
Whats your opinion on using like a broccoli slaw ?
veggiesdontbite says
Hi John! I love broccoli slaw! I often mix it in. Go for it!
Chelsee says
Perfect for picnics!