Creamy Vegan Coleslaw Recipe

Creamy vegan coleslaw recipe with crunchy cabbage, carrot and tangy vegan mayo dressing. A quick BBQ side dish.

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This creamy vegan coleslaw recipe is one of those simple side dishes I come back to again and again because it feels like proper homemade comfort food, but it is so easy peasy to make. I like using Hellmann's vegan mayonnaise because it gives you that classic mayo coleslaw flavour without needing regular mayo, and it is easy to find in most grocery stores. It is creamy, crunchy, slightly tangy, a little sweet, and exactly the sort of thing I want on the table with vegan burgers, veggie dogs, jacket potatoes or a summer picnic spread.

For me, a good coleslaw has to taste like the traditional coleslaw I remember having at family meals, but without the dairy or egg-based mayonnaise. This version keeps things simple, using crunchy cabbage, carrots, apple cider vinegar and lemon juice for a bright, fresh flavour. It is the sort of easy vegan coleslaw recipe I would make when I need a quick side dish that everyone can help themselves to, whether they are vegan or not. The added bonus is that it looks lovely on the table too, especially with the red cabbage running through it.

If you are looking for a classic coleslaw recipe made vegan, this is such a good one to have up your sleeve. It uses simple ingredients, comes together in around 10 minutes, and only needs a short chill in the fridge before serving.

The creamy vegan coleslaw dressing is made with vegan mayonnaise, apple cider vinegar, lemon juice, sugar, salt and black pepper. It is smooth, tangy and just sweet enough to balance the cabbage. You can serve it straight away if you are in a rush, but a good thing about coleslaw is that giving it 30 minutes in the fridge lets the flavours settle beautifully.

This creamy vegan coleslaw recipe works as a perfect side dish for BBQs, picnics, lunches, sandwiches, wraps, veggie burgers and vegan hot dogs. It is also a great side dish to serve with a main dish that needs something fresh and crunchy on the side.

Ingredients

This recipe uses the following ingredients:

Slaw

• shredded green cabbage
• shredded red cabbage
• shredded carrots

Dressing

• vegan mayonnaise
• sugar
• apple cider vinegar
• lemon juice
• salt
• black pepper

The base of this homemade coleslaw is shredded cabbage and carrot. You can use green cabbage, white cabbage or a mixture of green cabbage and red cabbage. Red cabbage, sometimes called purple cabbage, adds colour and a lovely crunch. Carrots bring sweetness and make the slaw look really vibrant.

For the dressing, vegan mayonnaise is what makes this taste like a creamy traditional coleslaw. I like Hellmann's vegan mayonnaise because it is easy to pick up in most supermarkets and gives that familiar mayo dressing flavour. Apple cider vinegar and lemon juice add tang, while the sugar balances the sharpness. You could also use maple syrup or agave nectar if you prefer, although the recipe as written uses sugar.

Nutritionally, this is a lovely way to add more raw vegetables to your plate. Cabbage is naturally crunchy and fresh, carrots bring beta-carotene, and using a vegan mayonnaise keeps the recipe completely plant-based. It is simple, colourful and much nicer than many mayonnaise versions you can buy ready-made.

How To Make Creamy Vegan Coleslaw

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📖 Recipe

Ali's Recipe Notes

Use a large mixing bowl so you have plenty of space to toss the shredded veggies properly. Coleslaw always looks like a lot before the dressing goes on, but it settles slightly as it chills.

If you are shredding the cabbage yourself, use a sharp knife and slice it as finely as you can. You can also use a food processor with a slicing attachment for the cabbage and a grating attachment for the carrots, which is probably the easiest way if you are making a double batch.

If you are short on time, a bag of coleslaw mix or bagged coleslaw mix is absolutely fine. Most grocery stores sell a ready-prepared mix of shredded cabbage and carrots, which makes this easy recipe even quicker.

Variations And Substitutions

For extra flavour, add a pinch of celery seed to the vegan coleslaw dressing. It gives that classic deli-style flavour that works really well with crunchy cabbage.

You can add a teaspoon of Dijon mustard if you like a slightly sharper dressing. It goes beautifully with apple cider vinegar and lemon juice.

For a lighter version, you could make it half mayo and half unsweetened vegan yoghurt. This keeps it creamy but makes it a little fresher.

For a no mayo coleslaw, you could try a tahini dressing instead, using tahini, lemon juice, apple cider vinegar, a little maple syrup and water to loosen it. This will change the flavour, but it is a lovely option if you do not want a mayo coleslaw.

If you want more vegetables, add thinly sliced bell peppers, spring onions, green onion or a little finely sliced red onion. If using raw onion, go gently as it can be quite strong.

For extra protein, serve the coleslaw alongside a can of chickpeas tossed with lemon juice, olive oil, salt and black pepper, or add chickpeas to a salad bowl with the coleslaw.

You can swap the sugar for maple syrup or agave nectar if you prefer. Both add gentle sweet flavors and work well in a vegan coleslaw dressing.

Serving Suggestions

This creamy vegan coleslaw recipe is a perfect side dish for summer meals, BBQs and easy family dinners. Serve it with vegan burgers, veggie burgers, veggie dogs or vegan hot dogs for a classic cookout-style plate.

It also works really well next to potato salad, pasta salad, carrot salad or a fresh green salad if you are making a bigger spread. I love it with baked potatoes, wraps, sandwiches and anything that needs a cool, crunchy side.

One of my favorite ways to serve it is piled into a soft roll with vegan BBQ-style pulled jackfruit or crispy tofu. It adds crunch, creaminess and a lovely tangy contrast.

It is also great as a topping for tacos, loaded fries, nourish bowls or simple lunch plates. If you are making a picnic, pack it in an airtight container and keep it chilled until serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. It is best enjoyed within 24 hours for maximum crunch, but it will still taste good the next day.

The cabbage will release a little liquid as it sits, which is completely normal. Just give everything a good toss before serving.

I would not recommend freezing coleslaw, as the dressing and shredded cabbage will not keep the same creamy, crunchy texture once thawed.

This creamy vegan coleslaw recipe is simple, fresh and full of crunch, with a tangy vegan mayonnaise dressing that tastes just like a classic. It is quick enough to make for lunch, but also lovely enough to serve as part of a bigger spread for BBQs, picnics and family gatherings.

Once you have made homemade coleslaw this way, it is hard to go back to shop-bought. It uses simple ingredients, takes hardly any time, and brings colour, crunch and creaminess to the table.

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