Classic Vegan Coleslaw features shredded cabbage and carrots tossed with a delicious creamy, mayo based dressing. It’s a quick and easy summer side dish for picnics, BBQ’s and potlucks!
Homemade vegan coleslaw is crunchy, healthy and easy to make. This classic coleslaw is not overly drowning in dressing and is one of those back pocket side dish recipes you can count on that goes with just about anything!
It’s the ultimate summer side dish and gets even better the next day, making it perfect for planning ahead. And because classic vegan coleslaw is dairy free you won’t have to worry about it spoiling when taking to picnics and potlucks.
Vegan Coleslaw Ingredients
What you’ll need:
- Green and red cabbage – this combo makes for a colorful coleslaw, but feel free to use just green cabbage
- Carrots – adds more color and crunch
- Homemade Vegan Mayo or good quality store bought – this will be the base of the coleslaw dressing
- Apple cider vinegar – adds a little tanginess
- Dijon – for added depth
- Pure cane sugar – a little sweet, but not too much
- Salt & pepper – for a boost of flavor and pepperiness
If you want to add a little more flavor to the dressing, try adding:
- Celery powder, about 1/4 – 1/2 teaspoon
- Diced pickles
- Fresh dill, a tablespoon or two is all you’ll need
How To Make Vegan Coleslaw
- 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.
- Next, make the coleslaw dressing by whisking together the vegan mayonnaise, vinegar, dijon, sugar, salt and pepper in a small bowl.
- To assemble the coleslaw, add the cabbage and carrots to a large mixing bowl, pour the dressing over the cabbage and toss to combine. Add more salt and pepper to taste.
- Serve immediately or cover and refrigerate until ready to serve.
Serve this easy vegan coleslaw 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 dishes like Healthy Baked Beans, Roasted Red Potatoes, Quick & Easy Vegan Pasta Salad, or Creamy Potato & Chickpea Salad. You can easily make a fabulous meal with sides!
Frequently Asked Questions
Can I make oil-free or mayo-free coleslaw dressing?
Absolutely! If you prefer a mayo-free and/or oil-free dressing, try this Spicy Coleslaw with a simple tahini based dressing, it’s delicious!
Can coleslaw be frozen?
No. Coleslaw isn’t very good after it’s been frozen. Raw cabbage does not freeze well.
How long does vegan coleslaw last?
Vegan 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 this 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 Vegan Side Dishes
If you try this easy 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.Print
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 Coleslaw + Tahini Dijon Dressing. I would up the recipe by 1/2, to even doubling it.
Keywords: vegan coleslaw