Creamy, crunchy, tangy coleslaw that you’d never guess was dairy free! This vegan coleslaw is super easy to make and perfect for summer gatherings.
Summer is on the way, and which means it’s time for me to get in gear and start sharing some summer barbecue recipes!
Coleslaw is a big part of summer cookouts in my family, and I’ve even shared a few recipes on this blog (my barbecue chickpea burgers, for example) where I suggest coleslaw as an accompaniment, but I’ve yet to share a recipe.
I guess I figured coleslaw is pretty simple and you all can figure it out by yourselves. And it is, and you can, but you know what? There really is something to really good coleslaw. That’s why I’m sharing my go-to recipe today.
Vegan Coleslaw Ingredients
Vegan mayo and cabbage are our starting ingredients. For the cabbage, I’m a big fan of mixing red and green cabbage, because it looks pretty, but they both taste the same, so either one works on its own. I also like to include some shredded carrots for a touch of sweetness.
I used Just Mayo, which is my vegan mayonnaise of choice these days. You can also try Vegenaise, Nayonaise or Hellman’s Vegan Mayo (known as Best Foods in the western U.S.). I can usually find Just Mayo and Hellman’s in the regular grocery store. You might need to go to a health food store for Vegenaise or Nayonaise.
Dijon mustard and celery seed are my two favorite seasonings for adding flavor to my coleslaw, so I’ve included them both in here.
Some red wine vinegar adds zip, while sugar balances out the acidity of the vinegar.
How to Make Vegan Coleslaw
Start by mixing up your dressing: stir the mayo, Dijon mustard, celery seed and sugar together in a bowl.
Next, shred your cabbage and carrots. The carrots can simply be shredded on a box grater. For the cabbage, you’ll be cutting a head into chunks and then slicing them up super thin to form shreds. Use a chef’s knife or mandoline slicer, and be careful.
You could also shed everything using using the shredder and slicer blades of your food processor. (I’m kind of wishing I’d done that myself, having cut my finger pretty badly on that mandoline slicer. Like I said: be careful!)
Place you cabbage and carrots into a mixing bowl and stir in the dressing.
Taste test. Season your coleslaw with salt and pepper to taste. Make any other adjustments you deem necessary. Like a creamier coleslaw? Add some more mayo! Want more zip? Throw in a splash more of vinegar. Is your coleslaw too zippy? Add a dash more sugar!
FAQ & Tips for Making Awesome Vegan Coleslaw
- Is this recipe gluten-free? Yes, it is!
- Switch things up by including additional veggies, herbs or seasonings! I added some parsley to this batch (mainly for aesthetic reasons), but red onion, scallions, and garlic would all be nice as well.
- You can serve this coleslaw right away, but I like it best when it’s been in the refrigerator for at least an hour or two.
- This coleslaw will keep in a sealed container in the refrigerator for about 3 days.
Creamy Vegan Coleslaw
Creamy, crunchy, tangy coleslaw that you'd never guess was dairy free! This vegan coleslaw is super easy to make and perfect for summer gatherings.
- 3/4 cup vegan mayonnaise (such as Just Mayo)
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seed
- 1 teaspoon organic granulated sugar
- 6 cups shredded cabbage (about 2 1/2 pounds, red, green or a mix)
- 1 cup shredded carrots (about 3 medium carrots)
- 2 tablespoons fresh parsley (optional)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
Stir the mayonnaise, red wine vinegar, Dijon mustard, celery seed, and sugar together in a small bowl.
Place the cabbage, carrots, and parsley, if using, into a large mixing bowl.
Add the dressing and stir until thoroughly mixed.
Season with salt and pepper to taste. Adjust any other seasonings to your liking.
Serve immediately or chill for later.