Classic Vegan Coleslaw (Easy + Healthy)
Crisp, crunchy, and refreshingly creamy, this easy Vegan Coleslaw is a classic side dish perfect for picnics, BBQs, and summer meals. It’s light, tangy, and incredibly simple to make!
If you’re a coleslaw lover, you may already be familiar with my Apple Coleslaw or Spicy Tahini version with pepperoncinis. And I have no doubt you’ll enjoy this classic version too. All are fantastic additions to the ever-growing collection of coleslaw recipes!
The Best Vegan Coleslaw
This easy coleslaw is a vegan take on the classic, featuring fresh cabbage and creamy dressing that’s light, tangy and flavorful. Unlike some recipes that are drowning in dressing, this ‘lighter’ dairy-free version has the perfect amount and tastes amazingly delicious!
Coleslaw is one of those fresh side dishes we love making all year round, and it goes with just about anything. Especially in summer, coleslaw is the ultimate side and gets even better the next day, making it perfect for making ahead.
Best of all, it comes together in 15 minutes, and because there’s no dairy, you won’t have to worry about it spoiling at picnics and potlucks on those warm summer days. It’s a win-win for everyone!
So without further ado, let’s make this fresh and flavorful side dish!
Ingredients You’ll Need
Here’s what you’ll need:
- Green and red cabbage — A mix creates beautiful color and texture. All green works great too!
- Carrots — Shredded for extra crunch, sweetness, and color. For ease, use pre-shredded.
- Homemade Vegan Mayo or high-quality store-bought — The creamy base. Use your favorite!
- Apple cider vinegar — Brings bright, classic tang.
- Dijon mustard — Adds subtle depth and a gentle kick.
- Pure cane sugar or pure maple syrup — Just a touch for balanced sweetness (you can reduce or omit for a lower-sugar option).
- Celery seed — Highly recommended for authentic coleslaw taste.
- Salt & black pepper — To taste, for seasoning and a hint of peppery bite.
Optional add-ins for extra flavor and crunch: green onions or a sprinkle of fresh herbs.
***Prefer the recipe card? You’ll find the exact measurements and instructions just below.
How To Make Vegan Coleslaw
Making homemade coleslaw is wonderfully easy and comes together in just a few simple steps. I promise, once you try it, you’ll never go back to store-bought!
1. Prepare the cabbage. Start by removing any loose or damaged outer leaves. Slice the cabbage in half, then cut each half again to get quarters. Cut away the tough core with a diagonal slice. Thinly shred the cabbage with a sharp knife (or in your food processor, if you prefer). You can make the shreds as fine or chunky as you like—feel free to shorten any longer pieces. For a helpful visual, take a look at this Wiki tutorial on How to Cut Cabbage.
2. Shred the carrots and whip up the dressing. Shred your carrots (I like using the large holes on a box grater for nice texture). In a small bowl, whisk together the vegan mayo, apple cider vinegar, Dijon mustard, a touch of pure cane sugar or maple syrup, and seasonings until smooth and creamy.
3. Assemble and serve. Add the shredded cabbage and carrots to a large mixing bowl. Pour the dressing over the top and toss everything together until evenly coated. Give it a taste and season with salt and pepper as needed. Chill before serving.
Now you’re ready to enjoy this summer side favorite!
Tips for the Best Dairy-Free Coleslaw
Here are my favorite tips to help you make the most delicious, creamy coleslaw every time:
- Fresh cabbage is key. For the best crunch and flavor, use fresh, firm heads of cabbage. Pre-shredded bagged coleslaw mix works in a pinch, but hand-shredded tastes brighter and stays crisp longer.
- Don’t skip the chilling time. After tossing everything together, refrigerate the coleslaw for at least 30 minutes (or up to a few hours). This allows the flavors to meld beautifully and the dressing to slightly soften the veggies while keeping that satisfying crunch.
- Adjust to your taste. Start with the base dressing and taste as you go. Add a little more vinegar for extra tang, a touch more sweetener if you prefer it sweeter, or an extra pinch of celery seed for that classic deli-style flavor.
- Texture matters. For extra crunch and color, try adding thinly sliced green onions, fresh herbs (like dill or parsley), or even some shredded apple or red onion. A sprinkle of celery seeds or a handful of toasted seeds/nuts right before serving adds a lovely finishing touch.
- Dressing consistency. If the dressing feels too thick, whisk in a splash of water or more apple cider vinegar to reach your desired creaminess. Using homemade vegan mayo often gives the freshest and silkiest results.
- Scaling for a crowd. This recipe doubles (or triples) easily for potlucks and BBQs. Just taste and adjust seasonings after mixing.
Serving Suggestions
Coleslaw is wonderfully versatile and can be served chilled straight from the fridge or at room temperature. It adds the perfect refreshing crunch to all kinds of meals!
I especially love pairing it with my Sausage & Vegetable Skewers or Veggie Burgers. It’s also fantastic tucked into veggie dogs, wraps, tacos, or enjoyed as a light main dish on its own.
Here are some of my favorite classic sides that go beautifully with it:
- Healthy Baked Beans
- Roasted Red Potatoes
- Quick & Easy Vegan Pasta Salad
- Vegan Macaroni Salad
- Old Fashioned Vegan Potato Salad
With a few of these sides on the table, you can easily turn coleslaw into a hearty, satisfying spread—perfect for summer gatherings, potlucks, or casual weeknight dinners!
How To Store & Make-Ahead
Make-Ahead: Coleslaw is one of those wonderful recipes that actually gets better with a little time! You can prepare it up to 1 day in advance. Simply mix everything together, transfer to an airtight container, and refrigerate. Give it a quick toss right before serving to refresh the flavors and texture.
Refrigerator Storage: Your homemade coleslaw will stay fresh and delicious in the refrigerator for 3–4 days. For the best crunch and brightest flavor, I recommend enjoying it within the first 2 days.
Can you freeze coleslaw?
Unfortunately, no. Raw cabbage doesn’t freeze well—it tends to become watery and lose its signature crisp texture once thawed. This is one recipe that’s best enjoyed fresh from the fridge!
More Summer Side Dish Recipes!
- Veggie Pasta Salad
- Fresh Cantaloupe & Cucumber Salad
- Radish Cucumber Salad
- Fresh Herb Potato Salad
- See all our vegan side dish recipes on TSV!
If you try this easy slaw recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
Print Recipe
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CLASSIC VEGAN COLESLAW
- Total Time: 15 minutes
- Yield: Serves 8
- Diet: Dairy-Free, Vegan
Description
This classic vegan coleslaw is easy to make and absolutely delicious with just the right amount of creamy dressing to bring it all together – no dairy needed! Perfect side for topping sliders, taking to picnics, potlucks, and BBQs.
Ingredients
- 5 – 6 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 1 cup carrots, shredded or julienned
Coleslaw Dressing
- 2/3 cup vegan mayo
- 1 tablespoon dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure cane sugar or pure maple syrup
- 1/2 – 1 teaspoon celery seed powder, optional
- salt & pepper, to taste
Instructions
Dressing: In a small bowl, whisk the mayo, apple cider vinegar, mustard, sugar, salt, and pepper.
Assemble: Add the cabbage and carrots to a very large mixing bowl; the larger the better. Pour the dressing all over the cabbage, and toss well to combine. Finish with salt & pepper to taste.
Serve right away, or let the coleslaw rest in the fridge for at least 30 minutes before serving.
Notes
Store: Keep in an airtight container in the refrigerator for up to 5 days; best within 3 days.
For convenience, use packaged, pre-shredded cabbage, carrots, or coleslaw mix.
Dressing consistency. If the dressing feels too thick, whisk in a splash of water or more apple cider vinegar to reach your desired creaminess. Using homemade vegan mayo often gives the freshest and silkiest results.
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 1/4, or even double it.
- Prep Time: 15 min
- Category: Side
- Method: Hand Mix
- Cuisine: American
Updated: This recipe was originally published in May 2019 and updated in July 2026 with new photos and helpful tips.
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Superlative!
Ate this with just jacket potatoes, and the only changes I made were to use jalapeños and add some capers.
A feast on a budget.
Sounds wonderful! Thanks for sharing, Mark. :)
Tastes just like restaurant slaw! Fast easy and inexpensive, too. I used leftover cabbage to make some slaw and I needed a fast dressing and this is it from now on!