This classic vegan coleslaw is refreshingly tangy, with a creamy dressing that perfectly complements crisp vegetables. It’s a versatile side dish that pairs beautifully with Vegan BBQ Jackfruit Sliders or Vegan Chili Dogs. Quick, easy, and delicious, no one will guess it’s vegan!
I’ve got plenty of quick and easy sides, like my Creamy Vegan Dill Potato Salad, that come together fast and chill to perfection. And if you’ve never made a classic vegan coleslaw, it’s easier than you think!
Inspired by traditional flavors, this version delivers the same crunchy cabbage, zesty dressing, and touch of sweetness but swaps out egg-based mayo for a vegan alternative that’s just as tasty.
It’s so good, it even works as a side for Vegan Tuna Sandwich or alongside Vegan Hamburger Helper for a hearty meal. It’s dairy-free, gluten-free, and allergy-friendly, making it the perfect dish for vegans, vegetarians, and omnivores alike.
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Why You'll Love This Recipe
- Vegan coleslaw skips the traditional mayonnaise-based dressing, making it a lighter and healthier option.
- Vegan coleslaw pairs well with various dishes, from BBQ to sandwiches like Vegan Philly Cheesesteak Sandwich and tacos like Jackfruit Tacos, adding a refreshing and crunchy element to your meals.
- Prepare it in advance, and it only gets better with time as the flavors meld together.
- With simple ingredients and straightforward preparation, you can whip up a batch quickly, even if you're a novice in the kitchen.
- It's a crowd-pleaser that appeals to adults and kids, omnivores and vegans.
Ingredients
Here is an overview of this culinary dream team. For quantities, see the recipe card.
- Maple Syrup - substitute with agave
- Shredded Cabbage - Buy pre-shredded for convenience or shred parts of a green and purple cabbage along with a carrot or two.
- Vegan Mayo - Searching in the mayo department at the supermarket, you'll find the standout stars of vegan mayo: Just Mayo, Vegenaise, and Hellmann's Vegan, proving a classic can evolve. There are many more, but those are my go-to. By the way, I've never met a vegan mayo I don't like.
How To Make Classic Vegan Coleslaw
If you enjoy pictures, here is a tasty slideshow for this recipe. See the recipe card for more details.
Step 1: Prepare the vegetables and place all the dressing ingredients in a medium-sized bowl.
Step 2: Mix the dressing well.
Step 3: Place the cabbage and onions in the bowl with the dressing.
Step 4: Mix well. Cover and refrigerate the coleslaw for at least 30 minutes. Give the coleslaw a quick toss before serving. Then top with cracked pepper if desired.
Top Tips
- Slice up red onions however you like, but full-on rings might stage a takeover in your dish. I usually go halfsies on the rings or dice them up really small to keep things in check. Feel free to skip them, as they can pack a punch. The smaller you chop them, the less likely they are to start any flavor wars in your coleslaw.
- If you're chopping your own cabbage, don't forget to throw in some shredded carrots for a splash of color and a bit of crunch. They sweeten up the tangy dressing.
- After tossing everything together, let it hang out in the fridge for a bit. This chill time lets all those flavors become friends and softens the cabbage.
- Before you serve, add a handful of toasted sesame seeds, slivered almonds, or sunflower seeds for that perfect crunch factor.
Serving Suggestions
- Sandwiches: It's the perfect crunchy, creamy accompaniment to your BBQ Pulled Jackfruit Sliders and Chipotle Black Bean Burgers.
- Chili: Serve it with Vegan Chili With TVP for a casual meal.
- Tofu: Serve it alongside Smoked Tofu as a refreshing side dish.
- Wraps: Adds crunch and freshness to wraps like Spicy Vegan Caesar Wrap With Baked Tofu, especially with the spicy flavors.
- Bowl Ingredient: Great in a bowl with grains, greens, and a protein source for a complete meal. For bowl ideas, visit Vegan Egg Roll Bowl Recipe or Mediterranean Grain Bowl.
Storage
Keep in mind that as the vegan coleslaw sits in the fridge, the dressing will cause the vegetables, especially cabbage, to release moisture, which will make the coleslaw slightly watery over time.
To maintain its texture, give it a quick stir before serving and consider draining any excess liquid if necessary. It should still taste fresh for 3-5 days in an air-tight container, but it’s best enjoyed within the first couple of days to keep that crisp, crunchy bite.
Recipe FAQS
This dish likes to be served fresh. You're looking at a prime time of 2-3 days in the fridge. After that, it will start to lose its crunch.
YES! It's one of the first things I tell people to swap because it tastes like the OG. You won't miss the original once you've tried the plant-based version. It's like finding out your favorite superhero has a cooler twin.
More Delicious Vegan Summer Recipes
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Classic Vegan Coleslaw
Ingredients
- 4 cups mixed shredded cabbage green and purple and carrot
- ½ red onion thinly sliced, then halved or diced
- ½ cup vegan mayonnaise
- ⅓ cup relish
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon celery seed
- ½ - 1 teaspoon salt
- cracked black pepper to taste
Instructions
- Make the Dressing: In a large bowl, whisk together the vegan mayonnaise, relish, apple cider vinegar, Dijon mustard, maple syrup, celery seed, and salt.
- Add Cabbage and Carrots: Combine the shredded cabbage, carrot, and red onion in the bowl with the dressing. Toss well to ensure all the vegetables are evenly coated with the dressing.
- Chill: Cover and refrigerate the coleslaw for at least 30 minutes. This allows the flavors to meld together and the cabbage to soften slightly.
- Serve: Give the coleslaw a quick toss before serving. Top with cracked black pepper to taste. It's the perfect crunchy, creamy accompaniment to your BBQ Pulled Jackfruit Sliders.
Sarah says
Had this for a gathering over the weekend and no one could tell it had vegan mayo.
Regi Pearce says
That's wonderful! Vegan mayo is the easiest swap to make because it tastes so much like the traditional version. Thanks for the comment.