This Super Easy Vegan Coleslaw recipe is delicious and quick to make! The classic coleslaw flavors you know and love with a creamy dressing recipe. The dressing is mayo based, but if that's not your thing, I also give options for a yogurt-based dressing if you prefer. Serve this coleslaw at your next barbecue, everyone will love it!
Crunchy purple cabbage (also called red cabbage), green shredded cabbage, and sweet grated carrot, are tossed in a simple creamy dressing. The key to getting that classic coleslaw taste is to add celery seeds to the dressing, so don't skip adding them!
Whether you're planning a summer cookout, a picnic in the park, attending a potluck, or a simple side dish for your weekday meals, this vegan coleslaw is a fantastic choice that's both healthy and delicious. I also love piling it on burgers, pulled jackfruit sandwiches, or veggie dogs.
How to Make Easy Vegan Coleslaw:
If you have a food processor, I highly recommend using the slicer and grater attachments to shred the cabbage and grate the carrots. It makes it so fast and easy! Otherwise, shred the cabbage by slicing it very thinly with a sharp knife. Use a cheese grater to grate the carrots. Add everything to a large mixing bowl.
Mix up the dressing by adding all of the ingredients to a small bowl or measuring glass.
Lighter version:Â to make this dressing a little lighter, reduce the vegan mayonnaise to 6 tablespoons, and add 6 tablespoons vegan plain unsweetened yogurt.
Oil-free/ yogurt-based dressing: omit the vegan mayonnaise and replace it with ¾ cup vegan plain unsweetened yogurt. (I like almond yogurt). Some yogurts may be a bit tangier than mayonnaise so you may want to reduce the vinegar or add a touch more agave to balance the flavors.
Dress to taste (you may not need all of the dressing) then toss well to combine. Use any leftover dressing on other salads, as a sandwich spread, or as a veggie dip. You can enjoy the slaw right away, but I like to let mine rest in the fridge for about an hour for the best flavor and texture. Toss again before serving as the dressing may settle at the bottom.
Leftovers can be stored in an air-tight container in the fridge for up to 5 days.
This easy vegan coleslaw recipe is...
- quick and easy to make
- the classic coleslaw flavors you know and love
- great as a side salad or to top on veggie burgers or veggie dogs
What to serve with vegan coleslaw:
Quick & Easy BBQ Tofu
The Best Vegan Seitan Burger
Vegan Beet Burgers
Vegan Italian Seitan Sausages
Pulled Jackfruit Sandwiches
Vegan Seitan Steak
Garlic Hasselback Potatoes
Easy Vegan Potato Salad
The Best Vegan Garlic Mashed Potatoes
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Super Easy Vegan Coleslaw
Servings:
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Ingredients
For the slaw (or sub with 1 - 2 bags coleslaw mix):
- ¼ of a medium green cabbage, finely shredded (about 3 cups)
- ¼ of a medium purple cabbage, finely shredded (about 3 cups)
- 3 medium carrots, peeled and grated (about 1 ½ cups)
For the creamy dressing:
- ¾ cup vegan mayonnaise, (see notes for lighter or oil-free version)
- 3 tablespoons apple cider vinegar
- 1 ½ teaspoons agave or maple syrup
- 1 ½ teaspoons celery seeds
- salt and pepper, to taste
Instructions
- If you have a food processor, I highly recommend using the slicer and grater attachments to shred the cabbage and grate the carrots. It makes it so fast and easy! Otherwise, shred the cabbage by slicing it very thinly with a sharp knife. Use a cheese grater to grate the carrots. Add everything to a large bowl.
- Mix up the dressing by adding all of the ingredients to a small bowl or measuring glass. See notes for a lighter version or an oil-free/ yogurt-based version.
- Dress to taste (you may not need all of the dressing) then toss well to combine. Use any leftover dressing on other salads, as a sandwich spread, or as a veggie dip. You can enjoy the slaw right away, but I like to let mine rest in the fridge for about an hour for the best flavor and texture. Toss again before serving as the dressing may settle at the bottom. Leftovers can be stored in an air-tight container in the fridge for up to 5 days.
Notes
Nutrition
More vegan summer cookout recipes:
Dennis Lemon says
I put a Motown Cd on and shredded cabbage while my wife with Alzheimer's sang, danced and laughed. She won't remember it but I will every time I taste this this easy and wonderful recipe. Thank You !
Val says
Delicious recipe! I followed the reduced oil recipe in the notes and used Follow Your Heart mayo and almond yogurt and left all the other ingredients as is. I will add some currants as well.
Jess @ It Doesn't Taste Like Chicken says
Great ideas!
Kyle Taylor says
I made this today and was immediately complimented and was asked for the recipe! I served it with some BBQ pulled Jackfruit and some pretzel buns. I will be making this again!
Jess @ IDTLC Support says
That's fantastic to hear!
Brian Rich says
I made this today, and it was terrific! i did have to add a tiny bit extra of maple syrup, because I found the vinegar slightly overpowering.
Sam Turnbull says
Fantastic! So happy you enjoyed it 🙂