A super easy vegan coleslaw recipe that comes together in under 10-minutes. Made with homemade vegan mayo plus yoghurt (for a little lightness), this classic salad is perfect for Summer parties, potluck picnics and BBQ's. Plus it's a keto coleslaw, as well as being naturally gluten free.
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Why You'll Love this Recipe
Coleslaw is a quintessential summer salad and this one is lip-smackingly delicious. It's simple and classic with a little tang from the yoghurt.
I think you're gonna love it. It's:
What You'll Need
Equipment
You're only going to need a chopping board, a chef's knife or a vegetable knife, a large spoon and a few mixing bowls.
Ingredients
Yoghurt. Making for a lighter salad, I like to add yoghurt to my dressing. I use a creamy natural coconut yoghurt. If you can't get a good natural yoghurt, swap it for vegan sour cream or just use a full cup of vegan mayonnaise.
Homemade vegan mayo. Of course you can use store-bought but homemade is awesome, easy and cheaper!
Cabbage. Green cabbage in coleslaw is the classic but you can add red cabbage too. Red cabbage will bleed colour in to your dressing so I tend to keep it to a minimum. I do love the look of it though so I use 5 cups of green cabbage with 1 cup of red. Savoy and Napa cabbage can also be used.
Celery seeds. If you can't find celery seeds, you can use celery salt. If you do, don't add the salt listed in the recipe.
How to Make Vegan Coleslaw
You'll find full instructions and measurements in the recipe card at the bottom of the post.
To be honest, you don't really need step-by-step instructions. This recipe for vegan coleslaw is crazy simple.
For a cheeky hack - buy your cabbage and carrots pre-shredded and skip the chopping entirely.
Step 1: Shred your cabbage and carrots and chop the parsley if you are adding it. Mix the dressing ingredients in a separate bowl until smooth.
Step 2 and 3: Add half to two-thirds of the dressing to the cabbage mixture and stir through really well. If the salad is too dry, add more.
Step 4: For the best results, leave your coleslaw to rest for an hour or so before serving.
Tips For the Best Vegan Slaw
Serving Suggestions
Coleslaw is great with dishes with robust, rich flavours.
Try it with a BBQ Black Bean Burger, a Jackfruit Burger or my easy Vegan Shawarma.
You could also serve it with this Lion's Mane Mushroom Steak from Wicked Kitchen or this Veggie Burger from Love and Lemons.
Recipe FAQ's
Totally. A classic coleslaw loves a little time to wilt so making it a day ahead is perfect. If you want a crunchy version, you need to make it the same day as you serve it.
Yeah, that's the red cabbage colour bleeding in to the dressing. Beetroot will do the same thing. You can just use green cabbage or limit the amount of red cabbage added - I use 5 cups of green cabbage to 1 cup of red. It still goes a little pink but not Pepto-pink.
Coleslaw keeps well in the fridge in a sealed container for 3 to 4 days.
It is. This recipe only has 7g of carbs.
While the coleslaw is resting (or being stored in the fridge), the water from the cabbage is released, thinning the dressing. Having enough dressing will help to prevent watery slaw. I keep any leftover dressing in the fridge to add if needed.
More salad recipes for you to try.
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Make This Recipe
Healthy-ish Vegan Coleslaw Recipe
Ingredients
- 6 cups cabbage green and red optional (5 cups green, 1 cup red)
- 2 medium carrots peeled and shredded
- ½ cup vegan mayo
- ½ cup vegan yoghurt
- 2 tablespoon Dijon mustard
- 1 and ½ tablespoon sugar
- 1 tablespoon apple cider vinegar
- ½ teaspoon ground celery seed or ¾ teaspoon celery salt (omit any added salt if you are using celery salt)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup chopped parsley optional
Instructions
- Quarter the cabbage through the core and then cut out the core. Lay each quarter a flat side and slice thinly in to fine shreds.
- Add the shredded cabbage, carrots and parsley (optional) to a large salad bowl.
- In a separate bowl whisk together the mayonnaise, yoghurt, mustard, sugar, apple cider vinegar celery seeds and salt and pepper.
- Add ½ to ⅔ of the dressing to the shredded cabbage and work it in with clean hands or a big old spoon. If the coleslaw is a little dry, add more dressing.
- Leave the coleslaw to rest for an hour before serving. Keep any remaining dressing aside to add later if needed. Store the coleslaw in the fridge for 3 to 4 days.
Dimitrios BELEGRIS says
I can't believe this is vegan put it in your burgers, eat it raw. This is unbelievable. Do yourself a favour and try this. Unbelievable. Just good food.