Easy Creamy Vegan Coleslaw
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. It can be tricky to find a vegan...
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By Nandor Barta on 07/15/2024 - May contain affiliate links. Please read our disclosure.
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.
![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.](https://mypureplants.com/wp-content/uploads/2019/07/Easy-Vegan-Coleslaw-Dairy-free-2.jpg)
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It can be tricky to find a vegan coleslaw recipe that gives the same flavor and texture as classic coleslaw. This recipe is perfectly creamy and made with egg-free mayo.
Looking for more easy vegan sides? This zesty quinoa salad and vegan mashed potatoes are truly worth trying.
Jump to:❤️ Why you’ll love it🧾 Key ingredients🥘 Equipment👩🍳 Instructions💡 Expert tip🔄 Variations🥣 Serving ideas❄️ Storing tips🤔 FAQsMore vegan side dish recipesEasy 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.
🔄 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.
❄️ 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
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 my bbq vegan pulled pork burger recipe.
Why is my coleslaw watery?
The coleslaw can become watery due to the water content of the cabbage. To avoid this, you have two options. You can sprinkle some salt on the shredded cabbage before mixing and then wait for 5 minutes to drain the water. Alternatively, you can leave the salt out of the dressing and only sprinkle the coleslaw with salt right before serving.
More vegan side dish recipes
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Easy Creamy Vegan Coleslaw
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.
Prep Time 15 minutes
Total Time 15 minutes
Course Sauce, Side Dish
Servings 4 servings
Calories 260kcal
Ingredients
Coleslaw salad mix
▢ ½ head Cabbage▢ 2 CarrotsDressing
▢ 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 tasteEXCLUSIVE 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.
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!
Notes
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.