Vegan Coleslaw

I love a good coleslaw, but GOOD vegan coleslaw is so hard to find. This easy Vegan Coleslaw recipe tastes just like the real thing and is the perfect dish for summer potlucks or barbecues. Even better, this comes together in just 5 minutes! This creamy coleslaw dressing is so delicious, without the eggs or daury. 

This recipe pairs perfectly with these Vegan Sloppy Joes or jackfruit pork sandwiches.

For more low-effort vegan side dishes, try this Instant Pot Brown Rice Risotto or German Cucumber Salad.

Why You’ll Love This Recipe

• 5 minutes – Just combine and mix, this recipe is so easy. It comes together in just 5 minutes and is ready to eat right away.
• Allergy-friendly – Any coleslaw you find is likely already vegetarian, but with this one being both dairy-free and egg-free, you’ve got most allergies covered. It comes in handy when you are making dishes for a crowd. If you stick with a gluten-free vegan mayo, this recipe is gluten-free too!
• Basic ingredients – You can find everything you need for this easy coleslaw recipe at the grocery store.
• Mix it up – You can easily add your own flavors  to this recipe by adding things like diced jalapeno, crushed red pepper, or any other spices you love.

Ingredients

• Bag of coleslaw mix or shredded cabbage mixture– I use store-bought coleslaw mix, but you can certainly just shred green cabbage, purple cabbage and carrots if you prefer.
• Vegan mayo – Sub for regular mayo if you aren’t vegan.
• Dijon mustard – This adds some acidity and flavor to the dressing alongside the vinegar.
• Apple cider vinegar – You can substitute with white vinegar if you don’t have apple cider.
• Maple syrup – The sweetness helps cut the acidity of the vinegar and mustard. You can sub agave or brown rice syrup as well.
• Celery seed – These little seeds add that classic coleslaw flavor, don’t skip them! Do not get confused with celery salt!
• Salt & black pepper – Use these to taste, but don’t skip out on the salt as it helps bring out a lot of the flavors.

​Helpful Equipment

​In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Large bowl
• Fork or whisk
• Airtight container for storage

How to Make

This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!

Toss the bag of shredded coleslaw mix into a large bowl.

In a separate bowl, mix the vegan mayo, Dijon mustard, vinegar, maple syrup and spices. Stir well until fully combined.

Pour the mixed dressing ingredients over the shredded cabbage and stir until all cabbage is fully coated with the dressing mixture.

I find that mixing the dressing in a separate bowl then pouring it on top of the cabbage helps to reduce the mess and results in a more evenly distributed flavor. However, you can certainly just toss all of the ingredients into a bowl and mix away.

Optionally, you can refrigerate this coleslaw for up to 1-2 hours before serving.

That’s it! Serve and enjoy!

How to Store

• Fridge: Leftovers will last 3-5 days in the refrigerator in an airtight container.

Variations

• Make the creamy dressing and pour it on top of a potato salad or broccoli salad.
• Add more veggies like diced shallots, bell pepper, or green onions. 

More Tips

• Not Vegan? Use regular mayo for this recipe or use it to top your traditional barbecue sandwiches.
• Gluten-free? As long as you stick with a gluten-free vegan mayo option, you’ll be all set.
• Want to mix it up? Add diced jalapeno or red pepper for a different spin on this recipe.