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There’s something about the crunch of a well-made coleslaw that adds a perfect contrast to any meal. This vegan coleslaw isn’t just a side dish; it’s a celebration of fresh, crisp vegetables brought together in a creamy, tangy dressing that’s completely dairy-free.

It all started when I was craving something light yet flavorful to complement my BBQ jackfruit sandwiches during a summer picnic. Traditional coleslaw was out of the question, so I whipped up this plant-based version using simple ingredients that pack a punch of flavor. The result? A coleslaw that’s not only vegan but also bursting with vibrant colors and textures.

This image shows a vibrant bowl of vegan coleslaw, featuring shredded red cabbage and carrots tossed in a creamy, tangy vegan mayo and apple cider vinegar dressing, perfect for a refreshing side dish.

The key to this recipe lies in its balance: the crunch of cabbage and carrots, the subtle sweetness of apple cider vinegar, and the creamy richness of vegan mayo. I also add a pinch of celery seed for that extra layer of flavor that makes this coleslaw irresistible.

Whether you’re pairing it with a Maple Glazed Chicken or enjoying it on its own, this recipe is a refreshing and satisfying option for any occasion. Plus, it’s so easy to make that you’ll find yourself reaching for it time and time again.

Give it a try, and don’t forget to share your own twist on this classic dish!

Vegan Coleslaw Recipe

This vegan coleslaw features crisp shredded cabbage and carrots tossed in a creamy, tangy dressing made from vegan mayo, apple cider vinegar, and a touch of maple syrup. It's a refreshing, plant-based twist on a classic side dish.

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Prep Time 5

Total Time 5

Course Salad

Cuisine American

Servings 6 people

Calories 163 kcal

Equipment

Large mixing bowl
Cutting board and Knife
Measuring cups and spoons
Cutting board and Knife

Ingredients

1/8 tsp celery seed
1/4 tsp salt
2 tbsp apple cider vinegar
2 tbsp granulated sugar
5 cups coleslaw mix with red cabbage and carrots
1/2 cup Vegan Mayo

Instructions

In a large mixing bowl, combine vegan mayo, granulated sugar, apple cider vinegar, celery seed, and salt, whisking until smooth.
Stir in the coleslaw mix until well coated.
Cover and chill for at least 3 hours for best results, though it can be enjoyed immediately.
Store in a covered container in the fridge for up to 4 days, though the texture may become less crisp over time.

Notes

To simplify the process, a bag of coleslaw mix was used, but one can opt to chop their own combination of green cabbage, red cabbage, and carrots if preferred.
Aim for approximately 5 cups of total mix.
For a sugar alternative, coconut sugar, agave, or pure maple syrup can be used. If desired, the cabbage mix can be chopped into smaller pieces before mixing with the dressing.