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CLASSIC VEGAN COLESLAW

top down view of a glass mixing bowl with freshly made creamy vegan coleslaw.

4.8 from 11 reviews

This Vegan Coleslaw recipe is easy to make and absolutely delicious, with just the right amount of creamy dressing to bring it all together!

Ingredients

Scale
  • 56 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
  • 1/21 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 in 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.

Store leftovers in the refrigerator in an airtight container for up to 5 days, but it’s best within 3 days.

Notes

For convenience, use packaged, pre-shredded cabbage, carrots, or coleslaw mix.

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