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