This Vegan Coleslaw recipe is quick, easy, and so creamy! It combines shredded cabbage, carrot, and onion with a simple creamy dressing, and it is delicious on sandwiches or as a side dish! Best of all, you only need 9 ingredients and 15 minutes to make it!
Cabbage is one of the most versatile vegetables. It is great raw, sauteed, and roasted. And it's great with so many different flavors! I like to use it with Mexican flavors in my Red Cabbage Slaw, or Asian flavors in my Vegan Peanut Udon Noodles and classic, simple flavors in my Roasted Cabbage Steaks.
Today I am using cabbage in an American classic: Vegan Coleslaw. This is a dish that you will find at every barbecue and every Midwestern potluck. It is crunchy, creamy, and is so good in a sandwich or on its own as a side dish. And my version is vegan, so anyone can enjoy it!
Jump to:
Why You'll Love This Recipe
- This recipe requires 9 simple ingredients.
- And only requires 10 minutes to make!
- This Classic Creamy Vegan Coleslaw is also gluten-free, so anyone can enjoy it.
- It is great on sandwiches or as a side dish.
- And most importantly, it is absolutely delicious!
Ingredients
Shredded Green Cabbage: If you have excellent knife skills, you can slice the cabbage as thinly as you can. If not, use a mandolin or the shredding attachment on a food processor to shred the cabbage.
Grated Carrot: Grated carrot adds a little sweetness.
Red Onion: Red onion is not a traditional ingredient in coleslaw, but it adds so much flavor! Once you try it my way, you will never go back.
Vegan Mayo: My favorite is Hellmann's Vegan Mayonnaise. It tastes just like the traditional Hellmann's mayo and is so delicious in recipes like Vegan Chickpea Tuna Salad!
Apple Cider Vinegar: Apple cider vinegar adds some acidity to balance out the fat from the mayo. If you don't have apple cider vinegar, use distilled white vinegar.
Dijon Mustard: Mustard adds a delicious background flavor and a little more acidity. Do not substitute yellow mustard!
Celery Seed: When I think of vegan coleslaw, I think of celery seeds! They add a freshness that I love. If you don't have any, you can still make this recipe.
Instructions
Step 1. In a large bowl, combine vegan mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, celery seed, and black pepper.
Stir to combine.
Step 2. Then, add the shredded cabbage, carrot, and red onion. Toss well to coat everything in the vegan coleslaw dressing.
Next, cover the bowl with plastic wrap and place it in the refrigerator for at least an hour before serving.
Enjoy!
Recipe FAQs
Store any leftover coleslaw in an airtight container in the refrigerator for up to 5 days.
Do not freeze this recipe.
All mayonnaise is made mostly of oil, and vegan mayonnaise is no different! It is mostly oil with vinegar or lemon juice for acidity and some starch to hold it all together, instead of egg, like a traditional mayonnaise would use.
My favorite is Hellmann's Vegan Mayonnaise. It is thick, creamy, and tastes exactly like the original Hellmann's mayo!
A little vinegar adds some acidity to the coleslaw dressing to cut through all of the fat of the mayo. It doesn't make the coleslaw taste tangy, though, just balanced.
Expert Recipe Tips
Once the vegan coleslaw is mixed, allow it to sit in the refrigerator for at least an hour. This will allow time for the flavors to marry and for the cabbage to soften slightly.
Looking for More Simple Side Dishes?
If you tried this Vegan Coleslaw recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Coleslaw
Equipment
- 1 Mandolin or Food Processor with the Shredder and Grater attachment
- 1 Chefs Knife
- 1 Cutting Board
- Measuring Cups and Spoons
Ingredients
- 6 Cups Shredded Green Cabbage see note
- 1 Medium Carrot, peeled and grated
- ½ Medium Red Onion, thinly sliced
- ½ Cup Vegan Mayonnaise see note
- 2 tablespoon Apple Cider Vinegar
- 1 tablespoon Dijon Mustard
- ½ teaspoon Kosher Salt Use half this amount if using table salt
- ¼ teaspoon Celery Seed
- ¼ teaspoon Ground Black Pepper
Instructions
- In a large bowl, combine the vegan mayonnaise, apple cider vinegar, Dijon mustard, salt, sugar, celery seed and black pepper. Stir to combine.½ Cup Vegan Mayonnaise, 2 tablespoon Apple Cider Vinegar, 1 tablespoon Dijon Mustard, ½ teaspoon Kosher Salt, ¼ teaspoon Celery Seed, ¼ teaspoon Ground Black Pepper
- Add shredded cabbage, grated carrot, and thinly sliced red onion and toss together until everything is well coated. Then, cover with plastic wrap and place in the refrigerator for at least an hour before serving.6 Cups Shredded Green Cabbage, 1 Medium Carrot, peeled and grated, ½ Medium Red Onion, thinly sliced
Comments
No Comments