Make a Classic Vegan Coleslaw in just 15 minutes! This easy recipe is a perfect side dish for summer parties, potlucks, and barbecues. It's creamy, flavorful, and much healthier than store-bought options.
The combination of finely shredded cabbage, crisp carrots, and a creamy dressing creates a refreshing and satisfying vegan coleslaw that will impress your guests.
Plus, it's completely plant-based, making it suitable for vegans and those seeking a healthier alternative. Prepare this crowd-pleasing coleslaw and watch it disappear in no time!
Looking to try some vegan salad recipes? Explore my Tofu Salad, House Salad, and Vegan Tuna Salad. Perfect for any occasion, these vegan salads are both delicious and healthy.
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🌟 Why you'll love this recipe
- Delicious combination. You'll enjoy a delightful blend of flavors in every bite. The cabbage, carrots, and creamy dressing complement each other perfectly.
- Ready in minutes. With just 15 minutes of preparation, this recipe is perfect for when you're short on time but still want a fresh and healthy salad.
- Vegan-friendly. This salad is completely vegan, making it a great option for those following a vegan diet or looking for plant-based alternatives.
- Perfect for outdoor events. Whether it's a garden party, picnic, or barbecue, this salad is the ideal side dish to enjoy outdoors at social gatherings.
- Healthy and nutritious. This recipe is packed with fresh veggies and free from additives, making it a healthier and more nutritious choice.
🧾 Ingredient notes
Veggies - To save time, you can simply pick up a bag of pre-shredded cabbage and carrots.
However, for optimal results, it's recommended to chop the vegetables yourself as it will enhance the overall taste and texture of the dish.
Vegan Mayonnaise - Store-bought works great, but homemade is even better.
For a healthier version of this recipe, replace some of the mayonnaise with mashed avocado or Coconut Yogurt.
Dijon mustard - Yellow mustard can also be used as an alternative.
Apple cider vinegar - Although it's my favorite choice, you can substitute it with other types of vinegar like white or red wine vinegar, or even lemon juice.
Granulated sugar - Substitute with brown, coconut, or cane sugar, agave or maple syrup if desired, or omit for a sugar-free version.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
Here are 5 delicious variations of this vegan coleslaw recipe:
- Add a tangy twist. Incorporate ¼ cup (35 grams) of pickled jalapeños for a spicy kick and a tangy flavor to your coleslaw.
- Asian-inspired flair. Mix in 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and a handful of chopped cilantro to give your coleslaw an Asian-inspired taste.
- Mediterranean delight. Add ½ cup (75 grams) Kalamata olives, ¼ cup (60 grams) crumbled Vegan Feta Cheese, and a squeeze of lemon juice for a Mediterranean-style coleslaw.
- Sweet and fruity. Add ½ cup (95 grams) of diced pineapple and ¼ cup (40 grams) of dried cranberries for a burst of tropical sweetness in your coleslaw.
- Creamy ranch twist. Swap out the vegan mayo for Vegan Ranch Dressing to add a creamy and tangy kick.
👩🏻🍳 How to cut cabbage for coleslaw
Regardless of the type of cabbage you choose, the preparation method is generally the same. Here's a simple guide on how to do it:
Step 1: Remove any damaged or wilted outer leaves from the cabbage. Cut the cabbage into quarters and remove the tough core.
Step 2: Finely shred the cabbage quarters into thin slices. You can accomplish this by hand, using a knife, or by using a mandoline or a food processor with a shredding attachment.
🔪 Instructions
Step 1: Finely shred the cabbage following the instructions explained in the previous section. For the carrots, grate them using the larger side of a box grater.
Step 2: Add the dressing ingredients to a small bowl and mix until well combined.
Step 3: Mix the shredded cabbage and carrots and dressing in a large mixing bowl until well combined. Serve immediately or cover and refrigerate at least 1 hour before serving.
💭 Expert tips
- Use fresh and high-quality ingredients. Opt for crisp and vibrant cabbage, fresh carrots, and quality vegan mayonnaise to enhance the flavors of your vegan coleslaw.
- Finely shred the vegetables. Take the time to finely shred the cabbage and grate the carrots for a delightful texture and even distribution of flavors in your dish.
- Let it chill. After preparing the coleslaw, allow it to chill in the fridge for at least one hour. This will help the flavors meld together and enhance the overall taste.
- Save time by using pre-shredded cabbage and carrots. However, for the best taste and texture, it's recommended to chop the vegetables yourself.
- Keep it cool and fresh. For potlucks or summer events, prevent the slaw from being exposed to the sun. Keep it chilled by placing the slaw bowl in a larger bowl filled with ice.
❓Recipe FAQs
It is generally not recommended to freeze it, as the texture and quality of the vegetables can be negatively affected by the freezing and thawing process.
Cabbage and other vegetables in coleslaw tend to become watery and lose their crispness when thawed. Additionally, the dressing can separate and become less appetizing after being frozen.
It is best to enjoy it fresh or store it in the fridge for a few days for optimal taste and texture.
It can typically last for about 3 to 5 days when stored properly in the fridge. It is important to keep it in an airtight container to maintain its freshness and prevent the vegetables from drying out.
Over time, the texture of the vegan coleslaw may soften slightly, but it should still be safe to consume within this timeframe.
However, it's always best to use your own judgment and discard the coleslaw if you notice any signs of spoilage, such as a sour smell or unusual discoloration.
Yes, you can make it in advance. In fact, making it ahead of time can allow the flavors to meld together and enhance the taste.
It is recommended to prepare the vegan coleslaw within 24 hours of serving for the best results. Store the coleslaw in an airtight container in the fridge until you're ready to serve.
Just keep in mind that the cabbage may release some moisture over time, so you may need to give it a good stir before serving to redistribute the dressing and ensure even flavor distribution.
I love using a combination of red and green cabbage when I make coleslaw. It adds a beautiful touch to the dish, with the vibrant colors creating an eye-catching presentation.
However, you can certainly use just one variety if you prefer. Give green cabbage, red cabbage, savoy cabbage, or Napa cabbage a try to explore different flavors and textures in your vegan coleslaw.
Classic coleslaw typically consists of shredded cabbage, grated carrots, mayonnaise, vinegar, sugar, and seasonings.
Some variations may also include chopped onions, celery, or other vegetables for added flavor and texture.
It's important to note that classic coleslaw is not vegan as it traditionally contains mayonnaise, which is made from eggs.
However, vegan coleslaw can be made using plant-based mayonnaise substitutes or homemade vegan mayonnaise.
🥗 Other delicious dishes to serve with this slaw
Did you like this recipe? Please leave a rating and comment below!
Classic Vegan Coleslaw (15 Minutes)
Ingredients
- 3 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 1 cup carrot, peeled and finely shredded
For the dressing:
- ½ cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add the dressing ingredients to a small bowl and mix until well combined.
- Mix the shredded cabbage and carrots and the dressing in a large mixing bowl until well combined (clean hands are the quickest tool).
- Serve immediately or, for the best results, cover and refrigerate at least 1 hour before serving.
Notes
- Remove any damaged or wilted outer leaves from the cabbage. Cut the cabbage into quarters and remove the tough core.
- Finely shred the cabbage quarters into thin slices. You can accomplish this by hand, using a knife, or by using a mandoline or a food processor with a shredding attachment.
- For the carrots, grate them using the larger side of a box grater.
- Use fresh and high-quality ingredients. Opt for crisp and vibrant cabbage, fresh carrots, and quality vegan mayonnaise to enhance the flavors of your vegan coleslaw.
- Finely shred the vegetables. Take the time to finely shred the cabbage and grate the carrots for a delightful texture and even distribution of flavors in your dish.
- Let it chill. After preparing the coleslaw, allow it to chill in the fridge for at least one hour. This will help the flavors meld together and enhance the overall taste.
- Save time by using pre-shredded cabbage and carrots. However, for the best taste and texture, it's recommended to chop the vegetables yourself.
- Keep it cool and fresh. For potlucks or summer events, prevent the slaw from being exposed to the sun. Keep it chilled by placing the slaw bowl in a larger bowl filled with ice.
Barbara Lindberg says
Excellent recipes. I made three for the camping trip.
Iosune says
Hi Barbara! So glad to hear that 🙂 Have a nice day!
lili says
Do you think this salad would be good if I used iceberg lettuce instead of cabbage?
Iosune says
Hi Lily! I think it could work 🙂
Lili says
Thank you, it's what I had on hand.
Iosune says
You're so welcome 🙂