Easy Vegan Coleslaw
If you’re looking for an Easy Vegan Coleslaw that’s super simple while still delivering on crunchy texture and creamy flavor, then this vegan slaw recipe is for you!
This plant-based coleslaw gets its irresistible crunch from a mix of red and white shredded cabbage, carrots, chopped onions, nuts and seeds. Coat it with creamy vegan mayonnaise and a splash of white wine vinegar for the perfect side dish for any main meal.
Coleslaw is an extremely versatile side dish that can be adapted by simple ingredient swaps or additions – get creative and make it your own!
Whip up your crunchy coleslaw in under 15 minutes and serve it at your next potluck, barbeque or picnic.
Ingredients for creamy vegan coleslaw
The ingredients list for this vegan slaw recipe is simple but loaded with plant-based goodness. See the recipe card below for exact measurements.
- White cabbage
- Red cabbage
- Carrots, small ones
- Vegan mayonnaise (find the best ones here)
- White wine vinegar (or apple cider vinegar)
- Chopped shallots (just the green part) or chives
- Chopped walnuts
- Pumpkin seeds
- Salt and ground pepper to taste
How to make vegan coleslaw
- Chop cabbage into thin slices, or pop it through the slicing attachment on your food processor.
- Grate/shred the carrots.
- Chop the green part of your shallots, or chop up your chives if using.
- Chop the walnuts into small pieces.
- Throw the vegetables, walnuts and pumpkin seeds into a large bowl.
- Whisk together the mayonnaise and vinegar to create the vegan slaw dressing. Add it to the bowl.
- Mix everything together well and add salt and pepper to taste.
Crunchy Coleslaw Serving Suggestions
This vegan slaw recipe is a great side dish to serve alongside most main meals. Consider adding it to black bean or vegetable burgers, grilled veggie skewers, or vegan casseroles.
Apart from adding your crunchy coleslaw to main meal recipes, you also have the option of adding it to other side dishes to make a wholesome, light meal. Roasted potatoes, pasta salad, homemade baked beans, or a chickpea salad would all pair beautifully with this quick coleslaw recipe.
Use this simple slaw as a recipe ingredient or filler in vegan buddha bowls, on burgers, in sandwiches and wraps!
Vegan Coleslaw Variations
While I love the simplicity of this coleslaw, you could definitely bulk it up a bit by adding in:
- Diced apple
- Raisins
- Sliced grapes
- Diced red bell pepper for an extra burst of color
- Pecans
- Sunflower seeds..
How should I store this vegan red cabbage coleslaw?
Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 2-3 days. I always recommend using it up as soon as possible since it will start to lose its crispy crunch after a couple of days even though it will still taste delicious!
Raw cabbage does not hold up well under freezing and thawing and therefore I don’t suggest that you freeze this easy coleslaw salad.
Can this recipe for vegan coleslaw be made in advance?
Absolutely! You could make this simple coleslaw 2-3 days in advance and store it in the refrigerator until ready to use.
Just be aware that red cabbage will start to bleed color during storage. So if you want it to look as good as it tastes, perhaps store the vegan coleslaw dressing separately, and add it in when you’re ready to serve.
Tips for making the best vegan coleslaw recipe
- I’ve packed this coleslaw with chopped walnuts and pumpkin seeds but you could easily replace these with almonds and sunflower seeds. Coleslaw is extremely versatile so feel free to add and change ingredients as you like.
- For best results when making this creamy vegan coleslaw ahead of time, only add the vegan mayonnaise and vinegar just before serving.
- To save yourself some recipe prep time, you can slice & shred the vegetables ahead of time and store them in an airtight container in the fridge until you’re ready to make the vegan cabbage slaw.
- For a coleslaw without mayonnaise, use a simple tahini dressing instead.
- The combination of red and white cabbage in this dairy-free coleslaw recipe gives this dish a lovely color. You can use white cabbage only or red cabbage only too. It won’t change the overall taste of this dish.
- This recipe calls for thinly sliced cabbage. For a chunky coleslaw, cut your cabbage thicker or to the thickness you enjoy most.
Other delicious vegan salads to try:
- Vegan Couscous Salad
- Fennel and Orange Salad
- Mango Salsa
- Mexican Lettuce Wraps
- Easy Vegan Falafel Bowl
Easy Vegan Coleslaw
Ingredients
- 1/4 white cabbage
- 1/4 red cabbage
- 4 small carrots
- 3/4 cup vegan mayonnaise
- 2 tbsp white wine vinegar or apple cider vinegar
- 1/4 cup chopped shallots green part only or chives
- 1/2 cup chopped walnuts
- 2 tbsp pumpkin seeds
- Salt & ground pepper to taste
Instructions
- Chop cabbage into thin slices, or pop it through the slicing attachment on your food processor.
- Grate/shred the carrots.
- Chop the green part of your shallots, or chop up your chives if using.
- Chop the walnuts into small pieces.
- Throw the vegetables, walnuts and pumpkin seeds into a large bowl.
- Whisk together the mayonnaise and vinegar. Add it to the bowl.
- Mix everything together well and add salt and pepper to taste.
