Easy Vegan Coleslaw: A 15-Minute Recipe In 5 Steps

This creamy and refreshing vegan coleslaw is the perfect addition to any meal. It’s a plant-based twist on a classic picnic and BBQ staple, offering a crunchy texture and a tangy, delicious dressing without a drop of dairy or eggs. Ready in just 15 minutes, this simple recipe is a fantastic way to enjoy a healthy and flavorful side dish. The zesty dressing and crisp vegetables make this vegan coleslaw a delightful and satisfying accompaniment to a wide range of dishes.

What is Vegan Coleslaw?

Vegan coleslaw is a dairy-free and egg-free version of the popular salad made with shredded cabbage. While traditional coleslaw typically uses a mayonnaise-based dressing, the vegan alternative relies on plant-based ingredients to achieve a similar creamy consistency. Common bases for the dressing include vegan mayonnaise, plant-based yogurt, or a cashew cream. This recipe focuses on a tangy dressing that perfectly coats the vegetables, making it a delicious and versatile side that everyone can enjoy.

Ingredients

For the Slaw

• 1 head green cabbage, shredded (about 6 cups)
• 2 large carrots, shredded
• 1/4 cup finely chopped red onion
• 2 tbsp finely chopped fresh parsley

For the Creamy Dressing

• 1/2 cup vegan mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup or agave nectar
• 1/4 tsp celery seed (optional)
• Salt and black pepper, to taste

How to Make Vegan Coleslaw

1. Prepare the Vegetables: Shred the cabbage and carrots using a food processor or a box grater. You can also buy pre-shredded coleslaw mix for an even quicker preparation. Finely chop the red onion and parsley.
2. Make the Dressing: In a medium bowl, whisk together the vegan mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, and optional celery seed. Whisk until the dressing is smooth and well-combined. Season with salt and black pepper to taste.
3. Combine the Slaw: In a large bowl, add the shredded cabbage, shredded carrots, chopped red onion, and fresh parsley.
4. Dress the Salad: Pour the prepared creamy dressing over the vegetables. Using tongs or two large spoons, toss the mixture until all the vegetables are evenly coated.
5. Serve: For best results, cover the bowl and refrigerate the vegan coleslaw for at least 30 minutes before serving. This allows the flavors to meld and the vegetables to slightly soften, creating a more cohesive texture. Serve chilled.

Tips for the Perfect Vegan Coleslaw

• Start with a Good Mix: For a great texture, use a mix of green and red cabbage. A ready-made slaw mix can also save you a lot of time.
• Customize the Dressing: Feel free to adjust the dressing to your taste. Add a little more maple syrup for a sweeter slaw, or a little more apple cider vinegar for a tangier one.
• Make It in Advance: This vegan coleslaw is a great make-ahead dish. The flavors improve as it sits, making it a perfect option for meal prep or a party.

Conclusion

This vegan coleslaw is a testament to how creative and flavorful plant-based cooking can be. It is a fresh, crisp, and creamy side dish that’s a perfect complement to any meal, whether it’s a casual dinner or a special gathering.

Easy Vegan Coleslaw: A 15-Minute Recipe In 5 Steps

foodifa

A quick and easy recipe for a creamy vegan coleslaw, made with a tangy dairy-free dressing and crisp vegetables.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad, Side Dish

Cuisine American, Vegan

Servings 6

Calories 150 kcal

Ingredients

  

For the Slaw

• 1 head green cabbage shredded (about 6 cups)
• 2 large carrots shredded
• 1/4 cup finely chopped red onion
• 2 tbsp finely chopped fresh parsley

For the Creamy Dressing

• 1/2 cup vegan mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup or agave nectar
• 1/4 tsp celery seed optional
• Salt and black pepper to taste

Instructions

 

• Prepare the Vegetables: Shred the cabbage and carrots using a food processor or a box grater. You can also buy pre-shredded coleslaw mix for an even quicker preparation. Finely chop the red onion and parsley.
• Make the Dressing: In a medium bowl, whisk together the vegan mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, and optional celery seed. Whisk until the dressing is smooth and well-combined. Season with salt and black pepper to taste.
• Combine the Slaw: In a large bowl, add the shredded cabbage, shredded carrots, chopped red onion, and fresh parsley.
• Dress the Salad: Pour the prepared creamy dressing over the vegetables. Using tongs or two large spoons, toss the mixture until all the vegetables are evenly coated.
• Serve: For best results, cover the bowl and refrigerate the vegan coleslaw for at least 30 minutes before serving. This allows the flavors to meld and the vegetables to slightly soften, creating a more cohesive texture. Serve chilled.

Notes

For the creamiest result, let the salad chill for at least 30 minutes before serving.

Keyword coleslaw recipe, easy salad, healthy side dish, vegan coleslaw, vegan recipe