Vegan Coleslaw (Classic Recipe!) - The Simple Veganista (2024)

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An easy vegan coleslaw recipe that’s a perfect side dish for summer parties, potlucks and barbecues. Light, flavorful and so much healthier than store-bought and ready in 10 minutes!

Vegan Coleslaw (Classic Recipe!) - The Simple Veganista (1)

Crunchy, healthy and easy to make this classic coleslaw is not overly drowning in dressing and is one of those back pocket side dish recipes that we love making all year round and goes with just about anything!

During summer coleslaw is the ultimate side dish and gets even better the next day, making it perfect for planning ahead. And because vegan coleslaw is dairy-free you won’t have to worry about it spoiling when taking to picnics and potlucks.

So without further ado, let’s make homemade coleslaw!

Vegan Coleslaw (Classic Recipe!) - The Simple Veganista (2)

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Ingredients You’ll Need

Coleslaw is so easy to make at home and this version is a little healthier compared to most recipes. Traditional coleslaw has quite a bit of sugar and dairy. This ‘lighter’ version is dairy-free with minimal sweetener.

What you’ll need:

  • Green and red cabbage – this combo makes for a colorful coleslaw, but feel free to use just green cabbage.
  • Carrots – adds more color and crunch.
  • Homemade Vegan Mayo or good quality store bought – this will be the base of the coleslaw dressing.
  • Apple cider vinegar – adds a little tanginess.
  • Dijon – for added depth.
  • Pure cane sugar or pure maple syrup – a little sweet, but not too much.
  • Salt & pepper – for a boost of flavor and pepperiness.

How To Make Vegan Coleslaw

Making vegan coleslaw is easy and requires just a few simple steps.

1. Shred the cabbage by hand:

  • Remove the outer leaves of the cabbage.
  • Slice the cabbage in half, cut the halves in half. Cut away the inside core with a diagonal slice.
  • Thinly shred the cabbage. You can make the cabbage as thin or thick as you like. Feel free to cut the shred as small as you like if you feel they are too long. Here’s a quick tutorial: How to Cut Cabbage

2. Shred the carrots and make the coleslaw dressing.

3. Assemble the coleslaw: Add the cabbage and carrots to a large mixing bowl, pour the dressing overtop and toss to combine. Finish with salt and pepper to taste.

Serve immediately or cover and refrigerate until ready to serve.

Vegan Coleslaw (Classic Recipe!) - The Simple Veganista (3)

Tips For The Best Coleslaw

  • For convenience, use packaged, pre-shredded cabbage, carrots, or coleslaw mix.
  • If you prefer a mayo-free and oil-free dressing, try the slaw dressing for this Spicy Coleslaw with a simple tahini based dressing. It’s delicious!
  • Vegan coleslaw will last about 4 – 5 days in the refrigerator in a sealed container. After a few days, it will soften and lose it’s crispness, but it will still be delicious.

Can coleslaw be frozen?

No. Coleslaw isn’t very good after it’s been frozen. Raw cabbage does not freeze well.

Can this recipe be made in advance?

Yes, you can make coleslawahead and stored in the refrigerator until ready to use, up to 3 – 4 days. If making ahead for entertaining this coleslaw recipe is best made only a few hours ahead for best presentation. The red cabbage will start to bleed slightly into the dressing after 12 hours or so.

Vegan Coleslaw (Classic Recipe!) - The Simple Veganista (4)

Serving Suggestions

I love coleslaw with this or veggie burgers. It’s also great with veggie dogs & wraps, or can be eaten as a light main meal.

It’s also great with these sides:

  • Healthy Baked Beans
  • Roasted Red Potatoes

You can easily make a hearty meal with sides alone!

Vegan Coleslaw (Classic Recipe!) - The Simple Veganista (5)

More Vegan Side Dish Recipes

  • Spicy Coleslaw
  • Classic Vegan Potato Salad
  • Easy Apple Coleslaw
  • Asian Slaw Salad
  • Radish Cucumber Salad
  • Favorite Vegan Macaroni Salad

If you try this easy coleslaw recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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CLASSIC VEGAN COLESLAW

Vegan Coleslaw (Classic Recipe!) - The Simple Veganista (6)

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4.9 from 29 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!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Total Time: 10 minutes
  • Yield: Serves 8
  • Category: Side
  • Cuisine: Vegan

Ingredients

Units 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.

Vegan Coleslaw (Classic Recipe!) - The Simple Veganista (2024)

FAQs

What is vegan coleslaw made of? ›

What is vegan coleslaw mix made of? The non-dairy dressing in this recipe features a simple combination of Dijon mustard, lemon juice and olive oil. This is used to coat chopped white and red cabbage plus grated carrots and sliced red onion.

How do you make Gordon Ramsay homemade coleslaw? ›

In a bowl mix together 2 Tbs vinegar, juice of half lemon, 3 Tbs mayonnaise, 1 tsp sugar, 1 tsp salt and pepper and mix well. Add the dressing into the cabbage and mix well. Let sit for 15 minutes before serving as a healthy side dish to your burger!

What is Amish coleslaw made of? ›

Old Fashioned Amish Vinegar Coleslaw

Made with shredded cabbage, onion, apple cider vinegar, and dry mustard.

Why does my homemade coleslaw taste bitter? ›

Cabbage Core:Issue: The core of the cabbage can be bitter, especially if it's not removed before shredding. Solution: Ensure that you remove the core of the cabbage before shredding it. Cut the cabbage in half, then cut out the triangular core from each half. Old Cabbage:Issue: Older cabbage may develop a bitter taste.

Why did KFC stop selling coleslaw? ›

The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing. “We are currently experiencing a supply issue with our KFC coleslaw dressing,” a KFC spokesperson said. The slaw is made up of cabbage and carrots coated in mayonnaise.

Where to get vegan coleslaw? ›

Sainsbury's Rich Vegan Deli-Style Coleslaw 300g | Sainsbury's.

Why is KFC coleslaw so good? ›

KFC coleslaw has a sweet and tangy taste, with a creamy texture. The dressing is made with a blend of mayonnaise, buttermilk, vinegar, sugar, and spices, which gives it its distinct flavor. The coleslaw also contains shredded cabbage and carrots, which add a crisp and fresh texture to the dish.

What is in Mary Brown's coleslaw? ›

Mary Brown's shreds fresh cabbage and carrots in house, and tops it with a creamy dressing. The freshly shredded veggies give you a light yet satisfying crunch while the dressing gives you the tanginess you're looking for.

What is the difference between cabbage slaw and coleslaw? ›

Or coleslaws — what's the difference? Really nothing. Technically, coleslaw involves cabbage, whether green, red or napa, while the category of slaws can include all kinds of chopped or shredded crunchy vegetables. The two words are used interchangeably for the most part however.

What is the difference between Eastern and Western coleslaw? ›

Unlike Lexington style, Eastern style contains no tomatoes. It is purely vinegar and pepper which is used to season after cooking. The coleslaw is also different, swapping out the red for a white mayonnaise-based sauce.

What ethnicity is coleslaw? ›

The dish was initially created in the Netherlands. In fact, the term coleslaw originates from the Dutch expression koosla, which means “cabbage salad.” Recipes similar to coleslaw have been found and used in American homes from as early as 1770.

What is coleslaw called in America? ›

Coleslaw (from the Dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise.

Is it better to make coleslaw the day before? ›

Store coleslaw in the refrigerator, covered, for up to three days. You can make this coleslaw ahead of time to help blend the flavors, but the dressing will become thin over time as liquid releases from the cabbage. Whisking in extra mayonnaise can help fluff up the dressing before serving.

Why does my homemade coleslaw go watery? ›

Cabbage contains lots of water. Alton Brown suggests salting the cabbage and letting the water drain for two hours, then rinsing the cabbage and spinning it dry before dressing it. That purges the excess water out of the cabbage before it is dressed, so it doesn't get watery.

How do you get the bitterness out of coleslaw? ›

Both salt and sugar promote osmosis, which draws out any water from the cabbage. And the sugar can balance out some of the bitterness in the cabbage.

Is mayonnaise vegan? ›

Due to the presence of egg yolk, mayo typically isn't vegan friendly. This means that a lot of commonly-found mayo is not suitable for those on a plant-based diet. However, as more people are experimenting with plant-based diets, several brands have launched a vegan mayo to reflect the growing market.

How many carbs are in vegan coleslaw? ›

Coop Gro Vegan Coleslaw (1 tbsp) contains 4g total carbs, 3.5g net carbs, 9.2g fat, 0.5g protein, and 100 calories.

What does coleslaw contain? ›

Coleslaw is a salad made with shredded cabbage and dressing. The dressing can be mayonnaise-based, vinegar-based, or yogurt-based. Coleslaw can also include other ingredients like carrots, onions, celery, and herbs. It is also a great way to use up leftover vegetables.

What was coleslaw originally made of? ›

The roots of coleslaw recipes make their way back to ancient Rome. Roman citizens would often eat a meal featuring cabbage, eggs, vinegar, and other spices. On the other side of the globe, the Dutch founders of New York served a shredded cabbage salad. This is similar to today's 'slaw.

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