Creamy, crunchy, tangy coleslaw that you'd never guess was dairy-free! This vegan coleslaw is super easy to make, naturally gluten-free, and perfect for summer gatherings.
Summer is on the way, which means it's time for me to get in gear and start sharing some more vegan barbecue recipes! Lately, I'm all about barbecue sides. You need something to serve alongside your carrot dogs, vegan ribs, and seitan kebabs. For me, that favorite something has to be classic, creamy coleslaw.
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Coleslaw was a big part of family cookouts when I was growing up, but my family never really had a coleslaw recipe. Whoever was in charge of coleslaw at a particular gathering (usually my grandmother — hers was the best), would throw a bunch of ingredients into a bowl and keep adding until it tasted good.
I took my family's basic coleslaw ingredients and method, distilled it into a recipe, and veganized it. And it was delicious! My grandmother would totally approve, and probably never know that this version was vegan.
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Cabbage. Red or green cabbage will work for this recipe. The only real difference is the look. I like to use a mix of both varieties.
- Carrots.
- Vegan mayonnaise. This is available at most supermarkets, usually near the regular mayo, or in the natural foods section. Look for brands such as Vegenaise or Hellmann's Vegan.
- Red wine vinegar. This is my favorite vinegar for coleslaw, but white vinegar or apple cider vinegar will work if you don't have any on hand.
- Dijon mustard. I'm a big fan of whole grain Dijon mustard in my coleslaw dressing, but you can use smooth Dijon mustard if you prefer.
- Sugar. Use organic sugar to keep the recipe vegan.
- Celery salt.
- Fresh parsley. Optional, but adds a burst of color and refreshing flavor.
- Salt & pepper.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Start by shredding your cabbage and carrots. To shred cabbage, cut a chunk off of your cabbage head and use a large, sharp knife or mandoline slicer to carefully cut the chunk into thin slices. Due to the layering of the cabbage leaves it will naturally separate into thin shreds.
- Your carrots can be shredded using a box grater.
Tip: I prefer to do my shredding by hand, but you could absolutely use a food processor fitted with a shredding disc.
- Place your cabbage and carrots into a large bowl, along with the mayo, vinegar, mustard, sugar and celery salt. Stir everything up!
- Taste-test your vegan coleslaw and season it with some salt and pepper to taste. Adjust any other seasonings to your liking as well.
- Serve immediately or chill for later.
Tip: While you can serve your vegan coleslaw immediately, it's best if it's been chilled for a couple of hours. Make it early in the day if you have time!
Leftovers & Storage
Vegan coleslaw is best served on the day it's made, as the dressing will become runny over time. If you do have leftovers they'll keep in an airtight container in the refrigerator for about 3 days.
Frequently Asked Questions
Yep! The recipe as written includes no gluten-containing ingredients.
Absolutely! You'll need 7 cups.
Sure! The flavor will obviously be different, but skipping the sugar is fine if you don't mind that. You could also replace it with maple syrup or another natural sweetener.
You can if you prefer, but I recommend adding a bit of oil to keep it from being dry. You could also give my Asian slaw recipe a try (no mayo!).
More Cool Vegan Summer Sides
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📖 Recipe
Creamy Vegan Coleslaw
Ingredients
- 6 cups shredded cabbage (about 2 ½ pounds, red, green or a mix)
- 1 cup shredded carrots (about 3 medium carrots)
- ¾ cup vegan mayonnaise
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon organic granulated sugar
- ½ teaspoon celery salt
- 2 tablespoons fresh parsley (optional)
- Salt & pepper, to taste
Instructions
- Stir the cabbage, carrots, mayonnaise, vinegar, Dijon mustard, sugar, celery salt into a large mixing bowl. Stir the ingredients until fully combined.
- Season with salt and pepper to taste. Adjust any other seasonings to your liking.
- Serve immediately or chill for later.
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I made this for a family reunion, and EVERYONE raved, and went back for seconds. I have tried many coleslaw recipes, and this one takes the prize for me!
After having blow my mind good coleslaw in Belize i always add raw ginger to my coleslaw. Just grate with a handheld grater/zester, also try adding cilantro for added freshness. I also avoid using food processor to shred the cabbage as it breaks the fibers too much, releasing water, and makes the coleslaw wet and spoil more rapidly.
So easy, so good! Put it on vegan “fried chicken” sandwiches
Sounds delicious! I'm so glad you enjoyed it!