There’s nothing quite like crisp, refreshing coleslaw on a warm summer day – and this vegan version proves that you don’t need mayo or dairy to create an absolutely delicious side dish that’ll have everyone coming back for more!
This vegan coleslaw recipe is my go-to for potlucks, barbecues, and weeknight dinners. It’s crunchy, tangy, slightly sweet, and completely plant-based. The secret? A beautifully balanced dressing made with a combination of vegan mayo, apple cider vinegar, maple syrup, and a touch of Dijon mustard that brings everything together perfectly.
I absolutely love serving this alongside hearty mains like Quick Tasty Bacon Carbonara or Easy Chicken Alfredo for those who eat them, but honestly, this vegan coleslaw stands beautifully on its own as a light lunch option too. You can even pile it onto tacos, sandwiches, or grain bowls for extra texture and nutrition.
What makes this recipe truly special is how it comes together in just minutes – no cooking required! Your food processor does most of the heavy lifting, shredding the cabbage and carrots into perfect, uniform pieces. Then you simply toss everything with the creamy, tangy dressing and let it sit for a bit so the flavors can meld together beautifully.
The beauty of this vegan coleslaw is its versatility. You can make it ahead of time and store it in the refrigerator for up to five days, making it perfect for meal prep. You can also customize it based on what you have on hand – add shredded beets for color, swap in red cabbage for purple hues, or toss in some chickpeas for extra protein. I’ve even added shredded apples, dried cranberries, and toasted sunflower seeds for different occasions.
If you’re new to vegan cooking, this recipe is an excellent starting point. It teaches you how to create a creamy dressing without any animal products, and you’ll find that technique applies to so many other recipes. The key is using high-quality vegan mayo and balancing your flavors with acid (vinegar), sweetness (maple syrup), and umami (Dijon mustard).
For the best results, I recommend using a sharp knife or food processor to get those cabbage and carrot shreds as thin and uniform as possible. This ensures every bite has that satisfying crunch and allows the dressing to coat everything evenly. If you don’t have a food processor, a box grater works wonderfully too – it just takes a bit more elbow grease!
One thing I love about making vegan coleslaw is that it’s naturally dairy-free, egg-free, and completely plant-based, yet nobody would ever guess it’s vegan. Serve it to your non-vegan friends and family, and watch them be pleasantly surprised. It’s the perfect dish for inclusive entertaining because everyone can enjoy it, regardless of their dietary preferences.
This recipe is also incredibly budget-friendly. Cabbage is inexpensive and available year-round, making this one of the most economical side dishes you can prepare. It’s perfect for feeding a crowd without breaking the bank.
For a sweeter version, you can increase the maple syrup slightly. For something more tangy and bold, add an extra splash of apple cider vinegar. You could even experiment with different vinegars – rice vinegar for a milder flavor, or red wine vinegar for something more robust. Try serving it alongside Best Shishito Peppers for a complete vegan feast.
I’ve made this vegan coleslaw hundreds of times, and it never fails to impress. It’s become a staple in my kitchen, and I’m confident it’ll become one of your favorites too. Whether you’re vegan, vegetarian, or simply looking for a healthier coleslaw option, this recipe delivers incredible flavor every single time.
Ingredients
- 1 small head green cabbage (about 1 pound), cored
- 1 small head purple cabbage (about 10 ounces), cored
- 3 large carrots, peeled
- 1/2 cup vegan mayonnaise (or dairy-free mayo)
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper (optional)
- 2 tablespoons fresh dill (optional, finely chopped)
- 1 tablespoon fresh parsley (optional, finely chopped)
Instructions
- Using a sharp knife, cut the green and purple cabbage in half, then into quarters. Remove the tough core from each piece by making a V-shaped cut with your knife.
- Cut the cored cabbage into pieces that will fit easily into your food processor’s feed tube.
- Using the shredding blade attachment on your food processor, shred the green cabbage in batches, transferring each batch to a large bowl.
- Shred the purple cabbage using the same method and add it to the bowl with the green cabbage.
- Shred the carrots using the food processor’s shredding blade attachment and add them to the bowl with the shredded cabbage.
- Toss the shredded vegetables together gently to combine and distribute the purple cabbage evenly throughout.
- In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, and Dijon mustard until smooth and well combined.
- Add the salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using) to the dressing and whisk until fully incorporated.
- Pour the dressing over the shredded vegetables and use a large wooden spoon or salad tongs to toss everything together thoroughly, ensuring all the vegetables are evenly coated.
- If using fresh dill and parsley, add them now and gently toss to distribute throughout the coleslaw.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours) before serving to allow the flavors to meld together.
- Give the coleslaw a quick toss before serving, and taste for seasoning adjustments – you can add more salt, vinegar, or maple syrup if desired.
- Serve chilled or at room temperature alongside your favorite main dishes, or use it as a topping for sandwiches, tacos, or grain bowls.
Pro Tips
- Make-Ahead Magic: This vegan coleslaw actually tastes better when made a few hours in advance or even the day before! The cabbage softens slightly and absorbs all those delicious flavors. Store it in an airtight container in the refrigerator for up to 5 days.
- Vegan Mayo Matters: The quality of your vegan mayo will significantly impact the final taste. I recommend using a high-quality brand like Hellmann’s Vegan Mayo, Follow Your Heart, or Miyoko’s. These brands have a creamier texture and better flavor than some budget options.
- Texture Tricks: For maximum crunch, slice your vegetables no more than a few hours before assembling and keep them in the refrigerator until you’re ready to dress the coleslaw. If your coleslaw sits for too long after dressing, it will wilt – though some people actually prefer this softer texture!
- Customization Ideas: Add shredded apple, dried cranberries, toasted sunflower seeds, pumpkin seeds, or sliced almonds for extra texture and flavor. You can also add shredded beets for a beautiful color variation, or try different herbs like cilantro or basil for a flavor twist.
- Dressing Consistency: If your dressing seems too thick, thin it out with a bit of plant-based milk or extra vinegar, one tablespoon at a time. If it’s too thin, add a bit more vegan mayo.
- Serving Suggestions: Serve this coleslaw alongside vegan pulled jackfruit sandwiches, crispy tofu, plant-based burgers, or as part of a summer salad spread. It’s also excellent in wraps, on tacos, or alongside grain bowls.
- Flavor Balancing: Remember the holy trinity of coleslaw dressing: creamy (mayo), acidic (vinegar), and sweet (maple syrup). If you find the flavor is off, adjust one of these three components. More tangy? Add vinegar. Too acidic? Add more mayo or maple syrup.
- Prep Work: Using a food processor saves significant time, but you can also use a box grater, mandoline slicer, or even a sharp knife if you prefer. The thinner and more uniform your cuts, the better the final result.
- Storage Tips: Don’t add delicate herbs like fresh dill or parsley until you’re ready to serve, as they can wilt and discolor over time. You can add them right before serving or let guests add their own.
- Scaling the Recipe: This recipe doubles beautifully if you’re feeding a crowd. Simply multiply all ingredients by two and use a larger bowl for tossing.
- Nutritional Benefits: This vegan coleslaw is packed with fiber, vitamins, and minerals while remaining low in calories. The purple cabbage provides anthocyanins, an antioxidant with anti-inflammatory properties.
- Spice Level: If you like heat, increase the cayenne pepper or add a pinch of red pepper flakes. For a milder version, simply omit the cayenne entirely.
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