Best Vegan Coleslaw – This classic coleslaw recipe is made with green & red cabbage, carrots, and tossed with a delicious creamy dressing. This is an easy coleslaw recipe you’ll use again and again!
Coleslaw is the ultimate summer side dish, and because it gets even better the next day, it’s perfect for cookouts and planning ahead. This tasty vegan coleslaw recipe is one of those back pocket recipes that you can count on, and goes with just about anything!
Homemade coleslaw is always the way to go, since pre-made coleslaws tend to be made a few days ahead and drowning in mayonnaise. They are not very appealing, especially when it’s so easy to make in your own kitchen, and controlling the ingredients and what goes into your coleslaw.
What Goes With Coleslaw?
This vegan coleslaw pairs well with veggie burgers, veggie dogs & wraps, and can even be eaten as a light main meal. It’s also a great accompaniment to other side dish like this Healthy Baked Beans, Roasted Red Potatoes, Quick & Easy Vegan Pasta Salad, or this Creamy Potato & Chickpea Salad. You can easily make a fabulous meal with sides!
Vegan Coleslaw Salad and Dressing Ingredients
- Green and red cabbage – this combo makes a pretty coleslaw
- Carrots – adds more pretty color and crunch
- Homemade Vegan Mayo or good quality store bought – dressing base
- Apple cider vinegar – for tang
- Dijon – for added depth
- Pure cane sugar – a little sweet, but not too much
- Salt & pepper – for a boost of flavor and pepperiness
This coleslaw dressing only needs 4 ingredients, plus salt & pepper! If you want more flavor on top of that you can add a little celery seed, pickles or fresh dill, but I love it as is. If you prefer a mayo-free & oil-free dressing, you might consider using (and doubling) the tahini based dressing from this Spicy Vegan Coleslaw + Tahini Dijon Dressing, it’s super simple and delicious!
How To Make The Best Vegan Coleslaw Recipe
Prep: To make this vegan coleslaw recipe, start with shredding the cabbage and carrots. For convenience, you can opt to use 1 or 2 bags of pre-shredded cabbage or even the coleslaw mix.
Make the Dressing: In a small bowl, whisk together your mayonnaise, vinegar, dijon, sugar, salt and pepper.
Assemble: To assemble the coleslaw, add the cabbage and carrots to a mixing bowl, pour the dressing over the cabbage and toss to combine. Add more salt and pepper to taste.
Serve: Serve immediately or cover and refrigerate until ready to serve.
Frequently Asked Questions
Can coleslaw be frozen? No, coleslaw should not be frozen, as raw cabbage does not freeze well.
How long does coleslaw last? Coleslaw will last about 4 – 5 days in the refrigerator in a sealed container. After a few days, it will soften and lose it’s crispness, but it will still be delicious.
Can coleslaw be made in advance? Yes, a few hours before is best, but a day ahead is the most I’d do for the best texture when entertaining. Keep in mind that the longer the coleslaw keeps, the red cabbage will start to bleed slightly into the dressing. This is another reason, when making for company, to make it within 6 hours or so for best presentation.
More Coleslaw Inspiration
If you try this vegan coleslaw recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
CLASSIC VEGAN COLESLAW
This Vegan Coleslaw recipe is easy to make and absolutely delicious, with just the right amount of creamy dressing to bring it all together!
- Prep Time: 10 min
- Total Time: 10 min
- Yield: Serves 8
- Category: Side
- Cuisine: Vegan
- 1 small head green cabbage (about 6 – 7 cups), shredded
- 1/2 small red cabbage (about 3 cups), shredded
- 1 1/2 cups carrots, shredded or julienned
- 2/3 cup vegan mayo
- 1 tablespoon dijon mustard
- 2 tablespoons apple cider vinegar
- 1 – 2 teaspoons pure cane sugar
- plenty of salt & pepper, to taste
Dressing: In a small bowl, whisk the mayo, apple cider vinegar, mustard, sugar, salt, and pepper.
Assemble: Add the cabbage and carrots in a very large mixing bowl, the larger the better. Pour the dressing all over the cabbage, and toss well to combine.
Serve right away, or let the coleslaw rest in the fridge for at least 30 minutes before serving.
Store leftovers in the refrigerator in an airtight container for up to 5 days, but it’s best within 3 days.
For convenience, use packaged, pre-shredded cabbage, carrots, or coleslaw mix.
For added flavor, add 1/4 teaspoon celery seed to the dressing ingredients.
For an oil-free & mayo-free dressing, you might consider the tahini based dressing from this Spicy Vegan Coleslaw + Tahini Dijon Dressing. I would up the recipe by 1/2, to even doubling it.
Keywords: vegan coleslaw