This easy vegan coleslaw is the perfect side dish year round. Ready in just 5 minutes, this cabbage and carrot salad is tossed with the most delicious creamy, sweet and tangy vegan coleslaw dressing. It's the best crunchy topper for tacos, burgers, bowls, and more!
We are a sauce and salad loving family no doubt about it. It takes only 5 minutes to whip up a bottle or two of homemade vegan salad dressing to enjoy on your salads all week. They're so quick, delicious, and healthy! You can easily customize to suit your family's dietary needs whether it be vegan, vegetarian, plant based, gluten free, nut free or sugar free to name a few.
One of the best things about this classic coleslaw recipe is that it tastes so darn good - no one will guess this coleslaw is vegan. And it goes with everything! We love it on BBQ Jackfruit Pulled Pork Tacos, Roasted Cauliflower and Crispy Chickpea Tacos, on Loaded Stuffed Baked Potatoes, and as a side dish served with Italian Crusted Tofu.
Ingredients for Vegan Coleslaw
This coleslaw recipe and dressing use very basic, plant based ingredients that you probably have on hand right now. Here's what you'll need:
For the coleslaw salad:
- Cabbage: Use a mix of both red and green cabbage for a beautiful color contrast. (Shred your own cabbage or for convenience use a pre-shredded coleslaw mix.)
- Carrots: For gorgeous color and crunch, add shredded carrots or julienne them using this fancy peeler!
- Green onions: These are optional, but we love the flavor of green onions in coleslaw.
- Fresh herbs: Top your coleslaw salad with a sprinkle of chopped cilantro, parsley or any other fresh herb you enjoy.
For the coleslaw dressing:
- Vegan mayonnaise: This vegan coleslaw dressing is mayo-based so you'll need vegan mayonnaise. I make my own homemade vegan mayo, but any store bought mayonnaise will work (I like Vegenaise).
- Dijon mustard: Adds depth of flavor and tanginess, and it makes the salad dressing creamier.
- Vinegar: Use white vinegar, red wine vinegar, white balsamic vinegar, another favorite vinegar or lemon juice to create coleslaw's signature tanginess.
- Maple syrup: Adds a kiss of sweetness and smooths out the sharp acidity of vinegar. Can use any sugar or sweetener of choice.
- Seasonings: Coarse ground black pepper, sea salt, celery seed (optional).
- Hot pepper flakes: Optional but a nice, subtle hit of heat.
Ingredient Options & Substitutions
I'm all about using the ingredients you have on hand. Luckily, this coleslaw recipe is super adaptable, here's a few ideas:
- Extra veggies: Coleslaw is a great side dish for sneaking in extra veggies. I typically add some greens like chopped broccoli, kale, spinach or Brussels sprouts shaved (or sliced) nice and thin. Daikon or radish add a lovely, subtle spicy flavor and crunch to coleslaw as well.
- Optional garnishes: Add chopped fresh cilantro, a handful of sprouts, and toasted sunflower seeds* to the top of the coleslaw right before serving for extra flavor and crunch. Toasted sunflower seeds are an essential addition for my family!
- Mayonnaise base: Sub half the vegan mayonnaise for an equal amount of vegan sour cream for a slightly different but still tangy, creamy coleslaw dressing.
How to Make Vegan Coleslaw
You're going to love this homemade coleslaw dressing. It tastes really good, and it's SO fast and simple to make! Coleslaw is a great salad for meal prepping, and it holds up well for taking to picnics or family gatherings. Here's how to make it:
- Whisk all the salad dressing ingredients together until smooth and creamy then store in the refrigerator until ready to use.
- Either shred the cabbage and carrots yourself or use a pre-shredded coleslaw mix (I do!). Add the shredded veggies and onions to a large bowl.
- Pour the coleslaw dressing on top and toss to coat. Season to taste. Garnish with chopped fresh herbs and some toasted sunflower seeds if desired.
- This vegan coleslaw keeps well in the fridge for up to 2 days.
Make Ahead and Storage Tips
This recipe makes enough dressing for a 12-14 ounce bag of coleslaw mix about 6-8 cups of shredded veggies.
- Make ahead: Make the vegan coleslaw dressing several days in advance and refrigerate in an airtight container or jar until ready to use.
- Vegan mayo: If using homemade vegan mayo, you can make the mayonnaise up to two weeks in advance. It's very simple and quick (~5 minutes) to make from scratch.
- How to store coleslaw: Coleslaw is made up of hearty veggies so it lasts a little longer in the fridge (already dressed) than a regular green salad. Enjoy any leftovers over the next couple days.
- How long does coleslaw dressing keep?: This vegan coleslaw dressing on its own can be stored in the fridge for up to 10 days in a jar with a lid.
- Not just for coleslaw!: Don't limit yourself to thinking this creamy, tangy-sweet dressing is good only on coleslaw. No no no, we eat it on everything from green salads to grain bowls, tacos bowls, and more!
More Vegan Salads to Try
One of our favorite, protein rich, ready in 20 minutes, plant based meals is any big salad with any tofu on top. We eat this combination A LOT! If you love a big vegan dinner salad recipe, try one of these salads next:
- Thai Crunch Salad with Spicy Peanut Dressing
- Fall Harvest Salad with Crispy Quinoa
- Quinoa Chickpea Salad
- Southwestern Salad with Tex Mex Dressing
- Crunchy Asian Cabbage Salad
Did you make this vegan coleslaw recipe? I'd love to see it!
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Originally posted June 2018. Updated photos and tips November 2024.
5 Minute Vegan Coleslaw
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INGREDIENTS
Creamy Vegan Coleslaw Dressing
- ⅓ cup vegan mayonnaise
- 1 tablespoon dijon mustard
- 2 tablespoons white vinegar
- 1 - 2 teaspoons maple syrup (or sugar) to taste
- ¼ teaspoon salt
- ¼ teaspoon coarsely ground black pepper (more or less to taste)
- ¼ teaspoon celery seed (optional)
Coleslaw Ingredients
- 6-7 cups cabbage, shredded
- 1 cup carrots, grated
Optional Toppings
- 1 handful cilantro, chopped
- 2 tablespoons toasted sunflower seeds
- hot pepper flakes or squirt of sriracha
INSTRUCTIONS
To Make the Coleslaw Dressing
- If making the vegan mayonnaise from scratch, it can be made up to 2 weeks in advance. Or use your favorite store bought mayonnaise.
- Whisk together the slaw dressing ingredients. Taste and adjust to suit your preference. If you like a tangier coleslaw dressing, like I do, add more vinegar or a tablespoonful of fresh lemon juice.
To Make the Coleslaw Base
- Shred cabbage* (approximately half a small head). We like green and purple. Use a mandolin if you have one or slice thin with a knife.
- Add grated carrots and any other additional veggies of choice.
- *Alternatively, grab a bag of coleslaw mix at the store and skip the prep above altogether.
- Toss coleslaw dressing with the veggies to combine. Taste and make any adjustments to flavor as needed. Refrigerate until ready to serve.
- Right before serving, top with toasted sunflower seeds, chopped cilantro, and a sprinkle of hot pepper flakes if using.
NOTES
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Amber
This looks super yummy. Although vegenaise is definitely not "oil-free."🤔
Tracy Halasz
So right, sorry for the oversight! Thanks for letting me know.
Darren
I can't believe how quick and easy this sauce is to make and it's so delicious. I love this slaw on tacos!!
Tracy Halasz
Yay, I'm so happy you love it. Such a quick way to add crunch and flavor to tacos!