If you’re on a mission to eat more plant-based foods, don’t be so quick to cross coleslaw off your list. This vegan version is wonderfully creamy and tangy, thanks to ingredients like plant-based mayonnaise and apple cider vinegar. It’s the perfect partner for hearty meals like “pulled pork” BBQ jackfruit and Portobello burgers—just to name a few.
And like all homemade dishes, you can customize the flavor based on your preferences. The recipe is also gluten-free and can be made in bigger batches. Read on to learn how to make a quick and simple vegan coleslaw at home.
How To Make It
Vegan coleslaw is very easy to make. The main ingredients include shredded carrots, red cabbage, and green cabbage. You’ll also need vegan mayonnaise (or plain vegan yogurt), along with maple syrup, dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
Depending on the size of your cabbage, you’ll need about 1/4 to 1/3 of one head. But if you’re pressed for time, feel free to use pre-made coleslaw mix from the produce sesction. You will need about 5 1/2 cups total. (We recommend using fresh cabbage when possible, though!)
Alternatively, you can stick to one type of cabbage, if that’s all you have on hand. We like using green and red cabbage for a colorful effect.
In a large bowl, combine the vegan mayonnaise or plain yogurt, apple cider vinegar, maple syrup, mustard, and spices.
Mix well until completely combined. Give the dressing a taste and adjust as necessary.
Pour the dressing over the cabbage and carrots. Be sure to use a large bowl, especially if you are doubling or tripling the recipe.
Toss well until the cabbage and carrots are evenly covered in dressing.
Chill in the refrigerator for at least 30 minutes. The longer it chills, the better.
Your coleslaw is ready to enjoy! For best results, eat the coleslaw within 3 days.
This side dish tastes great with all types of vegan sandwiches and wraps, such as:
- Jackfruit Pulled “Pork” Sandwich
- Chickpea Salad Sandwich
- Pesto Red Pepper Sandwich
- Vegan Grilled Cheese Sandwich
- Vegan BLT with Sautéd Tempeh “Bacon”
- Vegan Portobello Burgers with Chipotle Mayo
- Hummus Wraps
If you’d like to make this coleslaw in advance, prep the dressing and vegetables, but store them in separate containers. Mix them together just before serving. This will prevent the coleslaw from becoming soggy.
Craving an extra kick? Add 1/2 diced red onion or extra black pepper.
- 2 1/2 cups green cabbage shredded
- 2 1/2 cups red cabbage shredded
- 1 cup carrots shredded
- 1/2 cup vegan mayonnaise or plain vegan yogurt
- 1/2 to 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1 1/2 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon onion powder
- salt and pepper to taste
- In a bowl, add all the dressing ingredients. Mix well until
completely combined. Taste and adjust as necessary.
- Toss with the shredded cabbage and carrots, until evenly
coated. Chill for at least 30 minutes before serving.