This Vegan Coleslaw is creamy, crunchy, and ready in just 15 minutes with simple ingredients. I love making it for summer meals because it's fresh, easy to throw together, and always works as a quick side dish when you need something simple but satisfying.
Classic coleslaw is usually made with regular mayonnaise, which contains eggs, so this version uses Vegan Mayo instead. You still get that same creamy texture and tangy flavor, but in a fully plant-based recipe made with shredded cabbage, carrots, Dijon mustard, apple cider vinegar, and a little sugar to balance everything out.
It's great for barbecues, potlucks, picnics, sandwiches, veggie burgers, or as a side for almost any summer meal. You can serve it right away, but I think it's even better after chilling for at least 1 hour because the flavors have time to come together.
Looking for more easy vegan salads for cookouts and potlucks? Try my Vegan Macaroni Salad, Vegan Broccoli Salad, or Vegan Potato Salad. They're creamy, easy to make, and great for sharing at summer gatherings.
Why You'll Love This Vegan Coleslaw
Here's what makes it so good:
- Ready in 15 minutes: This recipe is quick, easy, and completely no-cook. Just shred the veggies, mix the dressing, and toss everything together.
- Made with simple ingredients: You only need cabbage, carrots, vegan mayo, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Nothing fancy, just everyday ingredients that work really well together.
- Creamy, crunchy, and fresh: The cabbage and carrots stay crisp, while the dressing adds that classic creamy, tangy flavor you expect from coleslaw.
- Perfect for cookouts and potlucks: It's a great make-ahead side dish for barbecues, picnics, summer parties, veggie burgers, sandwiches, and casual family meals.
- Easy to adjust to your taste: You can make the dressing sweeter, tangier, or creamier depending on what you like, and it also works with bagged coleslaw mix if you want to save time.
Vegan Coleslaw Ingredients
- Green cabbage: The classic base for coleslaw. Use red cabbage, savoy cabbage, or Napa cabbage if that's what you have, but green cabbage gives the most traditional flavor and crunch.
- Red cabbage: Adds color and extra texture. You can use more green cabbage instead, or skip it and make the recipe with just one type of cabbage.
- Carrot: Adds sweetness, color, and crunch. Grate it with the large holes of a box grater, or use store-bought shredded carrots to save time.
- Vegan mayonnaise: This makes the dressing creamy. Store-bought works great, but Homemade Vegan Mayonnaise is also a good option. For a lighter version, you can replace part of it with plain unsweetened vegan yogurt.
- Dijon mustard: Adds a little sharpness and helps balance the creamy dressing. Yellow mustard also works if you prefer a milder flavor.
- Apple cider vinegar: Gives the coleslaw that tangy flavor. White vinegar, red wine vinegar, or lemon juice can be used instead.
- Granulated sugar: Balances the vinegar and mustard. You can use cane sugar, brown sugar, maple syrup, or agave instead, or leave it out for a less sweet dressing.
- Salt: Brings all the flavors together. Adjust to taste depending on how salty your vegan mayo is.
- Black pepper: Adds a little extra flavor. Freshly ground black pepper is best, but regular black pepper works too.
Find the full recipe with exact measurements in the recipe card below.
How to Cut Cabbage for Coleslaw
Thinly sliced cabbage gives coleslaw the best texture. You want it fine enough to mix well with the dressing, but not so thin that it loses all its crunch.
- Remove any damaged outer leaves from the cabbage. Cut it into quarters, then cut out and discard the tough core.
- Place each cabbage quarter flat-side down on a cutting board and slice it into thin strips with a sharp knife. You can also use a mandoline or a food processor with a shredding attachment to make it faster.
How to Make Vegan Coleslaw
- Finely shred the cabbage and grate the carrots. If needed, check the section above for tips on how to cut the cabbage for coleslaw.
- Add the dressing ingredients to a small bowl and whisk until smooth and well combined.
- Place the shredded cabbage and carrots in a large mixing bowl, pour the dressing over the top, and toss until everything is evenly coated. Serve right away, or cover and refrigerate for at least 1 hour for better flavor.
Tips for the Best Results
- Shred the cabbage thinly: Thin slices give the coleslaw a better texture and help the dressing coat everything evenly. A sharp knife, mandoline, or food processor all work.
- Don't overdress it at first: Start with most of the dressing, toss well, then add more if needed. The cabbage will soften a little as it sits.
- Chill it for better flavor: You can serve it right away, but it tastes better after at least 1 hour in the fridge because the flavors have time to come together.
- Stir before serving: The cabbage can release a little moisture as it chills, so give the coleslaw a good stir before serving to redistribute the dressing.
- Keep it cold at parties: If you're serving it at a cookout, picnic, or potluck, keep it chilled until ready to eat. For outdoor events, place the bowl over ice so it stays fresh longer.
Serving Suggestions
This vegan coleslaw is a fresh, crunchy side that goes especially well with smoky, hearty, or BBQ-style meals:
- Vegan Burgers: Serve it on the side or add it right inside the burger for extra crunch.
- Vegan Hot Dogs: Spoon it on top for a quick cookout-style topping.
- BBQ Tofu: The cool, creamy slaw balances the smoky, savory tofu really well.
- Vegan BBQ Jackfruit Pulled Pork: Add it to the sandwich or serve it alongside for a crunchy contrast.
- Vegan Baked Beans: A great pairing for potlucks, cookouts, and summer meals.
How to Store Leftovers
- Fridge: Store leftovers in an airtight container in the fridge for 3 to 5 days. Give the coleslaw a good stir before serving, as the cabbage may release some liquid as it sits.
- Freezer: I don't recommend freezing it. The cabbage and carrots can become watery and lose their crunch after thawing, and the creamy dressing may separate.
Frequently Asked Questions
Yes, and it actually tastes better after chilling for at least 1 hour. This gives the dressing time to coat the cabbage and carrots and helps the flavors come together. For the best texture, I like to make it the same day or up to 24 hours in advance.
Cabbage releases moisture as it sits, so avoid adding too much dressing at first. Toss everything well, chill, then stir again before serving. If needed, you can drain off a little liquid or add a spoonful of vegan mayo to freshen it up.
Green cabbage is the most classic choice because it's crisp, sturdy, and mild. I like using a mix of green and red cabbage for extra color and texture, but you can also use just one type of cabbage.
Yes, bagged coleslaw mix works great and saves time. The texture is usually best when you shred the cabbage and carrots yourself, but pre-shredded mix is a good shortcut for busy days.
If you want it creamier, add a little more vegan mayo. For more tang, add an extra splash of apple cider vinegar or lemon juice. If it tastes too sharp, add a little more sugar or maple syrup to balance it out.
More Vegan Salad Recipes
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Vegan Coleslaw
Ingredients
- 3 cups green cabbage, finely shredded
- 2 cups red cabbage, finely shredded
- 1 cup carrot, peeled and finely shredded
For the dressing:
- ½ cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the dressing ingredients to a small bowl and whisk until smooth and well combined.
- Add the shredded cabbage and carrots to a large mixing bowl, pour the dressing over the top, and toss until everything is evenly coated. Serve immediately, or for the best flavor, cover and refrigerate for at least 1 hour before serving.
Notes
- Remove any damaged outer leaves from the cabbage, cut it into quarters, and discard the tough core.
- Thinly slice the cabbage with a sharp knife, mandoline, or food processor with a shredding attachment.
- Grate the carrots using the large holes of a box grater, or use store-bought shredded carrots to save time.
- Store leftovers in an airtight container in the fridge for 3 to 5 days.
- Stir well before serving, as the cabbage may release some liquid as it sits.
- I don't recommend freezing it because the vegetables can become watery and lose their crunch, and the creamy dressing may separate.
Barbara Lindberg says
Excellent recipes. I made three for the camping trip.
Iosune says
Hi Barbara! So glad to hear that 🙂 Have a nice day!
lili says
Do you think this salad would be good if I used iceberg lettuce instead of cabbage?
Iosune says
Hi Lily! I think it could work 🙂
Lili says
Thank you, it's what I had on hand.
Iosune says
You're so welcome 🙂