Easy Creamy Vegan Coleslaw

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❤️ 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.

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

More vegan side dish recipes

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