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Vegan Coleslaw
Coleslaw is the ultimate side dish, and this vegan coleslaw meets all the criteria needed: it’s creamy and delicious, perfectly crunchy, and pleasantly tangy to compliment burgers, chicken, and other BBQ or potluck foods. This easy vegan coleslaw comes together in minutes and uses ingredients most vegans would already have in their pantry to make a homemade sauce.
Want more recipes to take to a party? These Sweet and Sour Meatballs can’t be beat! If you’re looking for a sweet treat that’s vegan, how about these Vegan Carrot Cake Cupcakes? I promise, you’re going to love them!
Why You’ll Love This Creamy Vegan Coleslaw
Coleslaw is a classic side dish that families have enjoyed for generations. But if you’re a vegan or can’t have dairy, you’ve been missing out! This vegan coleslaw uses plant-based ingredients to create a creamy, tangy dressing that complements crunchy veggies. It’s great as a side dish, a light lunch, or snack!
Helpful Equipment To Make Vegan Coleslaw
Here’s what you’ll need to have on hand to make this recipe
- Measuring cups and spoons
- Mixing bowl
- Food processor
- Cutting board and knife
- Carrot peeler
- Whisk
- Tongs
Recipe Ingredients
You’ll Need:
For the Dressing:
- 1/2 cup of Vegan Mayonnaise
- 2 tablespoons of Distilled White Vinegar Or Apple Cider Vinegar
- 1 tablespoon of Dijon Mustard
- 1 tablespoon of Maple Syrup
- 1/2 teaspoon of Sea Salt
- 1/2 teaspoon of Black Pepper
For the Slaw:
- 6 cups of Shredded Green Cabbage
- 1 cup of Shredded Carrot
How To Make Vegan Coleslaw
To make this vegan coleslaw recipe, all you have to do is whisk together a quick dressing, pour it over shredded veggies, and stir. It’s really that simple.
Measure the ingredients; the vegan mayonnaise, vinegar, mustard, maple syrup, salt and pepper into a mixing bowl and use a hand whisk to mix everything together.
Add the shredded cabbage and shredded carrot to a bowl. Toss to combine.
Pour the dressing over the veggies and toss with a pair of tongs or salad spoons until well mixed.
Cover the bowl with plastic wrap and place the salad into the fridge. Let it sit for at least 1 hour so that the flavors can blend and the vinegar can draw excess water from the cabbage.
Prep Time
You can make this entire Vegan Coleslaw recipe in less than 10 minutes! Then, it just needs an hour in the fridge to let the flavors meld together before serving.
Vegan Coleslaw vs Regular Coleslaw
Both vegan coleslaw and regular coleslaw are a combination of shredded cabbage and carrots tossed in a tangy, creamy dressing. The biggest difference between vegan coleslaw and regular coleslaw is the dressing, however. Regular coleslaw is usually made with mayonnaise, but since mayo is made from eggs (obviously not vegan), vegan coleslaw is made with a plant-based mayonnaise alternative. Vegan coleslaw is also a great option for those with dietary restrictions, like people who are allergic to eggs or lactose.
Variations
Here are a few variations of Vegan Coleslaw to give it a fresh flavor:
- Add chopped fruit such as apples or pears for a sweet taste.
- Mix in raisins or dried cranberries for a chewy texture and pop of sweetness.
- Try using red cabbage instead of green, or a mix of both, for a pop of color.
- Add some shredded red onions for color and a fresh bite of flavor.
Ingredient Substitutions
Vinegar: Instead of white vinegar, you can use apple cider vinegar or even lemon juice.
Maple Syrup: If you don’t have any on hand, you can use another natural liquid sweetener such as honey or agave nectar.
Mustard: If you don’t happen to have any Dijon mustard, you can use spicy brown mustard instead.
What to Serve with Coleslaw?
Coleslaw is often considered a food to serve with BBQ meats, but it actually pairs well with many different main courses. Here are a few ideas of dishes that would be perfect to serve with this vegan coleslaw:
- Grilled vegetables like carrots, sweet potatoes, and broccoli
- Plant-based burgers or hot dogs
- Baked potatoes
- Sandwiches and wraps
- Barbecued meats
Tips & Tricks and Recipe Notes
- Make sure to shred the cabbage and carrots very finely for the best texture. You can cut them very small, use a shredder, or use a food processor.
- Let the coleslaw sit in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
- Make this within a few hours of serving time to keep the vegetables crisp.
How to Store
Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 4 days. Just give it a good stir before serving to redistribute the dressing.
Can I Freeze Coleslaw?
I don’t recommend you freeze coleslaw as the texture of the veggies can become mushy after being thawed.
FAQs
Can I use regular mayonnaise instead of vegan mayonnaise in this recipe?
Technically, yes. The recipe will work well with regular mayo, however, regular mayonnaise contains dairy and eggs, so it wouldn’t be suitable for a vegan coleslaw recipe.
Is vegan coleslaw gluten-free?
It depends on the ingredients you’re using. Some vegan mayonnaise brands may contain gluten, so make sure to check your labels carefully.
Can I add other vegetables to this recipe?
Yes, you can add almost any vegetable you like to this recipe! I love adding in shredded red cabbage, bell peppers, or grated beets.
Conclusion
This vegan coleslaw recipe is a delicious and healthy alternative to traditional coleslaw. The tangy dressing is made from a base of vegan mayonnaise, distilled white vinegar or apple cider vinegar, Dijon mustard, and maple syrup, perfectly complements the crunchy cabbage and carrots. With its versatility, this dish is perfect for summer barbecues, potlucks, or even for a light lunch.
Print
Vegan Coleslaw
- Total Time: 15 minutes
- Yield: 6 1x
- Diet: Vegan
Description
Coleslaw is the ultimate side dish, and this vegan coleslaw meets all the criteria needed: it’s creamy and delicious, perfectly crunchy, and pleasantly tangy to compliment burgers, chicken, and other BBQ or potluck foods. This easy vegan coleslaw comes together in minutes and uses ingredients most vegans would already have in their pantry to make a homemade sauce.
Want more recipes to take to a party? These Sweet and Sour Meatballs can’t be beat! If you’re looking for a sweet treat that’s vegan, how about these Vegan Carrot Cake Cupcakes? I promise, you’re going to love them!
Ingredients
For the Dressing:
- 1/2 cup of Vegan Mayonnaise
- 2 tablespoons of Distilled White Vinegar Or Apple Cider Vinegar
- 1 tablespoon of Dijon Mustard
- 1 tablespoon of Maple Syrup
- 1/2 teaspoon of Sea Salt
- 1/2 teaspoon of Black Pepper
For the Slaw:
- 6 cups of Shredded Green Cabbage
- 1 cup of Shredded Carrot
Instructions
- With a hand whisk, combine the vegan mayonnaise, vinegar, mustard, maple syrup, salt and pepper in a bowl.
- Chop the carrot and cabbage, combine in a separate bowl.
- Pour the dressing over and mix thoroughly.
- To allow the flavours to blend and the vinegar to draw out any excess water from the cabbage, place the coleslaw in the refrigerator (covered) for at least an hour. (The salad will be smaller when it is taken out of the refrigerator than when it was put in).
- Enjoy after serving.
Notes
- If you want to add more color to this coleslaw, you can use half red cabbage and half green cabbage.
- Prep Time: 15
- Category: Sides
- Method: Hand mixed
- Cuisine: International
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