Name: Best Vegan Coleslaw Recipe: 7 Reasons You’ll Love It
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: For the Slaw Base; 4 cups (300 g) green cabbage, finely shredded; 2 cups (150 g) purple cabbage, finely shredded; 1 ½ cups (120 g) carrots, julienned or grated; ½ cup (50 g) green onions, thinly sliced; 2 tablespoons (10 g) fresh parsley, chopped; For the Vegan Dressing; ½ cup (120 g) vegan mayonnaise; 2 tablespoons (30 ml) apple cider vinegar; 1 tablespoon (15 ml) maple syrup or agave nectar; 1 tablespoon (15 ml) Dijon mustard; ½ teaspoon celery seed (optional); ½ teaspoon sea salt; ¼ teaspoon black pepper; 1 tablespoon (15 ml) lemon juice, freshly squeezed; Optional Add-Ins; ½ cup (60 g) shredded kale or Brussels sprouts; ¼ cup (40 g) chopped apples; ¼ cup (40 g) raisins or cranberries; 1 tablespoon (15 ml) olive oil

Crisp, creamy, and colorful — coleslaw is the unsung hero of every picnic, barbecue, and sandwich spread. But what if you could enjoy all its classic flavor and crunch without any dairy or mayo? Enter the Best Vegan Coleslaw Recipe, a lighter, plant-based twist that’s every bit as satisfying as the original.

This coleslaw brings together shredded cabbage, carrots, and a tangy, creamy dressing that hits all the right notes: sweet, tart, and refreshing. Whether you’re looking for a healthy side dish, a sandwich topping, or a quick meal prep favorite, this vegan coleslaw delivers in both taste and texture. Plus, it takes less than 15 minutes to prepare — no cooking required.

Below, you’ll find a complete step-by-step guide to making this crowd-pleasing salad, plus seven reasons it deserves a regular place in your kitchen.

Ingredients

This recipe makes 6 servings and keeps well for several days.

For the Slaw Base

4 cups (300 g) green cabbage, finely shredded
2 cups (150 g) purple cabbage, finely shredded
1 ½ cups (120 g) carrots, julienned or grated
½ cup (50 g) green onions, thinly sliced
2 tablespoons (10 g) fresh parsley, chopped

For the Vegan Dressing

½ cup (120 g) vegan mayonnaise (use your preferred brand or homemade)
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (15 ml) maple syrup or agave nectar
1 tablespoon (15 ml) Dijon mustard
½ teaspoon celery seed (optional but adds depth)
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon (15 ml) lemon juice, freshly squeezed

Optional Add-Ins

½ cup (60 g) shredded kale or Brussels sprouts for extra greens
¼ cup (40 g) chopped apples for sweetness
¼ cup (40 g) raisins or cranberries for texture
1 tablespoon (15 ml) olive oil for a richer flavor

Instructions

Step 1: Prepare the Vegetables

Wash and dry the cabbage, carrots, and green onions thoroughly. Using a sharp knife, mandoline, or food processor, shred both types of cabbage into fine, thin strips. Grate or julienne the carrots. Slice green onions and chop parsley.

Place all prepared vegetables in a large mixing bowl. Toss them gently with your hands or tongs to mix the colors evenly.

Step 2: Make the Vegan Dressing

In a medium bowl, whisk together vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, celery seed, salt, black pepper, and lemon juice until the mixture becomes smooth and creamy.

Taste the dressing and adjust to your liking — add more vinegar for tanginess, maple syrup for sweetness, or lemon juice for brightness.

Step 3: Combine the Dressing and Slaw

Pour the dressing over the shredded vegetables. Using tongs or two large spoons, toss everything together until each strand of cabbage is well coated.

For best results, cover the bowl and let the coleslaw sit in the refrigerator for 20–30 minutes before serving. This resting time allows the flavors to meld and the cabbage to soften slightly, giving the perfect crunch-to-cream ratio.

7 Reasons You’ll Love This Vegan Coleslaw

Quick and Effortless: Ready in under 15 minutes — no cooking, no fuss.
Healthy and Light: Packed with fiber, vitamins, and antioxidants from fresh vegetables.
Dairy-Free and Egg-Free: 100% vegan yet creamy and rich, thanks to the mayo alternative.
Versatile: Works as a side, topping, or salad base.
Meal-Prep Friendly: Keeps well for several days without losing crunch.
Customizable: Adjust flavor, add toppings, or mix with different greens.
Crowd-Pleasing: Everyone — vegan or not — will enjoy it.

Tips for Perfecting the Dish

Use Fresh Ingredients: Crisp cabbage and firm carrots make a huge difference in texture. Avoid pre-shredded coleslaw mix if possible, as it tends to lose crunch quickly.
Balance the Dressing: The key is in the ratio of creamy to tangy. Start light on vinegar and increase to taste.
Chill Before Serving: The coleslaw’s flavor deepens and the vegetables absorb dressing better after 30 minutes in the fridge.
Avoid Over-Mixing: Toss gently to prevent the vegetables from bruising or turning soggy.
Add Salt Last: Salt draws moisture out of vegetables. Mix it in just before serving for the best texture.
Control Sweetness: The maple syrup balances acidity, but you can skip or reduce it for a more savory version.
For a Thicker Dressing: Blend half of the dressing with a small handful of cashews before mixing it into the slaw for a luscious, creamy consistency.

Conservation and Storage

Refrigeration

Store coleslaw in an airtight container in the refrigerator for up to 4 days.
Stir well before serving, as the dressing may settle at the bottom.
The flavor improves after the first day, but the texture may soften slightly over time.

Freezing

Freezing is not recommended, as the vegetables will lose their crunch and the dressing will separate after thawing.

Meal Prep Tip

If preparing ahead, store the dressing separately and toss with the cabbage mixture just before serving. This keeps the slaw fresh and crisp.

Variations

Asian-Inspired Coleslaw:
Replace apple cider vinegar with rice vinegar, and add 1 tablespoon soy sauce and 1 teaspoon sesame oil. Sprinkle toasted sesame seeds before serving.
Spicy Vegan Slaw:
Mix in 1 teaspoon sriracha or ½ teaspoon chili flakes to the dressing for heat.
Creamy Avocado Slaw:
Blend ½ avocado into the dressing for a smooth, green twist. Add extra lemon juice to prevent browning.
Apple Cranberry Slaw:
Fold in chopped apples, cranberries, and a handful of walnuts for a sweet, festive version.
Oil-Free Version:
Replace vegan mayo with silken tofu or plain vegan yogurt for a lighter, oil-free option.
Green Goddess Slaw:
Add fresh herbs like basil, dill, and cilantro, and substitute part of the mayo with vegan pesto for a vibrant flavor.
Tropical Coleslaw:
Mix in diced mango, pineapple, and shredded coconut for a summer-ready flavor boost.

Serving Suggestions

As a Side Dish: Pair it with vegan burgers, BBQ tofu, tempeh, or grilled vegetables.
In Sandwiches or Wraps: Add a scoop of coleslaw to sandwiches, tacos, or wraps for a crunchy contrast.
At BBQs or Picnics: Serve it chilled with corn on the cob, potato salad, or baked beans.
With Asian Dishes: Try it alongside spring rolls or stir-fried noodles for a refreshing balance.
As a Salad Base: Top with chickpeas, lentils, or roasted nuts for a heartier meal.

Conclusion

This Best Vegan Coleslaw Recipe proves that you don’t need dairy or eggs to achieve that creamy, tangy perfection everyone loves. Every bite bursts with freshness from crunchy cabbage, bright carrots, and zesty dressing — making it the ideal side dish for any occasion.

It’s quick to make, easy to customize, and stays crisp for days, earning its spot as a go-to recipe for both seasoned vegans and anyone looking to eat lighter. From backyard gatherings to weekday lunches, this coleslaw fits effortlessly into your meal rotation.

Versatile, vibrant, and full of flavor — this vegan coleslaw redefines what comfort food can be.

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Best Vegan Coleslaw Recipe: 7 Reasons You’ll Love It

Author: hafsahafsa
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Vegan

Print Recipe

Description

Crisp, creamy, and bursting with color, this Best Vegan Coleslaw Recipe is a plant-based take on a classic favorite. Made with shredded cabbage, carrots, and a tangy-sweet dressing, it delivers the perfect balance of crunch and creaminess — without any dairy or eggs. It’s quick to make, versatile, and ideal for BBQs, picnics, or weekday meal prep.

Ingredients

Scale

For the Slaw Base

4 cups (300 g) green cabbage, finely shredded

2 cups (150 g) purple cabbage, finely shredded

1 ½ cups (120 g) carrots, julienned or grated

½ cup (50 g) green onions, thinly sliced

2 tablespoons (10 g) fresh parsley, chopped

For the Vegan Dressing

½ cup (120 g) vegan mayonnaise

2 tablespoons (30 ml) apple cider vinegar

1 tablespoon (15 ml) maple syrup or agave nectar

1 tablespoon (15 ml) Dijon mustard

½ teaspoon celery seed (optional)

½ teaspoon sea salt

¼ teaspoon black pepper

1 tablespoon (15 ml) lemon juice, freshly squeezed

Optional Add-Ins

½ cup (60 g) shredded kale or Brussels sprouts

¼ cup (40 g) chopped apples

¼ cup (40 g) raisins or cranberries

1 tablespoon (15 ml) olive oil

Instructions

Step 1: Prepare the Vegetables
Shred cabbages, grate carrots, slice green onions, and chop parsley. Combine in a large mixing bowl and toss lightly.

Step 2: Make the Dressing
In a small bowl, whisk vegan mayo, apple cider vinegar, maple syrup, Dijon mustard, celery seed, salt, black pepper, and lemon juice until smooth. Adjust to taste.

Step 3: Combine
Pour dressing over vegetables. Toss with tongs until evenly coated.

Step 4: Chill Before Serving
Refrigerate for 20–30 minutes to allow flavors to meld. Serve cold or at room temperature.