This vegan coleslaw recipe is creamy, tangy, and healthy! Made with freshly grated cabbage, carrots, and topped with a creamy dairy-free dressing recipe. A perfect healthy side dish for summer bbq’s, get-togethers and potlucks.
Why you MUST try this vegan coleslaw recipe!
The perfect side dish! I love serving up this healthy coleslaw on the side of my instant pot bbq chicken, grilled pineapple salmon, and more bbq favorites!
This easy vegan side dish is totally plant-based but if that’s not your jam you can totally swap it for regular mayonnaise!
If you’re short on time, this is your side dish. Grab yourself a premixed bag of coleslaw mix and whisk the dressing together for an easy 10-minute side dish.
Ingredients for vegan coleslaw:
- green cabbage, shredded
- purple cabbage, shredded
- carrots, shredded
- vegan mayonnaise
- apple cider vinegar
- maple syrup
- dijon mustard
- onion powder
- salt
- freshly ground black pepper
How to make Homemade Vegan Coleslaw:
- In a large serving bowl add shredded cabbage and carrots.
How to make Homemade Vegan Coleslaw Dressing:
- In a small bowl whisk together vegan mayonnaise, apple cider vinegar, dijon mustard, onion powder, salt, and pepper. Taste test dressing and adjust for more salt or pepper.
- Toss cabbage and carrots with dressing to combine.
- Enjoy right away or refrigerate for up to 3-4 days. This is best served the day of chilled, the taste is still great but the colors of the cabbage may start to bleed together.
Tips for the best vegan coleslaw:
- Shred fresh cabbage and carrots– If you have the time, shredding your cabbage right from the head will provide more freshness and flavor to the recipe.
- Serve the day of- I find that this coleslaw flavor is the most premium on the day it’s made!
Can you freeze coleslaw?
I wouldn’t freeze the coleslaw…Mayonnaise based dressings/salads tend to separate when frozen and will leave you with something very different from the original recipe with thawed out.
If you like this Vegan Coleslaw, try these Summer Side Dishes!
- Pesto Pasta Salad
- Vegan Pasta Salad
- Mexican Caesar Salad
- Kale and Quinoa Citrus Salad
- Hawaiian Macaroni Salad
If you make this Vegan Coleslaw Recipe be sure to give it a 5-Star Review and tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community.
Print
Vegan Coleslaw
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6-8 Side Servings 1x
- Category: Salad/Side Dish
- Cuisine: American
- Diet: Vegan
Description
This vegan coleslaw recipe is creamy, tangy, and flavorful! Made with freshly grated cabbage, carrots, and topped with a creamy dairy-free dressing recipe. A perfect healthy side dish for summer bbq’s, get-togethers and potlucks.
Ingredients
For slaw:
3 cups green cabbage, shredded
3 cups purple cabbage, shredded
1 cup carrots, shredded
For dressing:
1 cup vegan mayonnaise
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp dijon mustard
1 tsp onion powder
½ tsp salt (more to taste)
1 tsp freshly ground black pepper
Instructions
- In a large serving bowl add shredded cabbage and carrots.
- In a small bowl whisk together vegan mayonnaise, apple cider vinegar, dijon mustard, onion powder, salt and pepper. Taste test dressing and adjust for more salt or pepper.
- Toss cabbage and carrots with dressing to combine. Enjoy right away or refrigerate for up to 3-4 days. This is best served the day of chilled, the taste is still great but the colors of the cabbage may start to bleed together.
Notes
Pre Shredded Slaw: You can use any pre-shredded slaw mixture if you’re in a pinch for time. Just be sure you have enough slaw mixture for at least 5-6 cups.
Keywords: vegan, healthy coleslaw, easy coleslaw
Save this side dish recipe for your next BBQ!
