This vegan coleslaw is a quintessential summer salad. Easy to make in around 10-minutes (+ resting time) and made lighter with a little yoghurt, this version is creamy, vibrant and completely nostalgic.
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Why You'll Love this Vegan Coleslaw
If you are looking for an easy but lighter twist on the classic coleslaw, this recipe is simple my need to go on repeat.
Vegan Coleslaw Ingredients & Substitutions
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.
Plant-based Mayonnaise
I use my Homemade vegan mayo - it's a 5-minute plant-based mayo uses kala namak so it actually tastes like real egg 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.
Celery seeds
If you can't find celery seeds, you can use celery salt. If you do use the salt, omit the additional 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
What to Serve with Vegan Coleslaw
Coleslaw is great served with dishes with robust, rich flavours.
Storage & Make Ahead
In the refrigerator: Vegan coleslaw can be made ahead and stores well. Transfer the made salad and transfer it to a sealed container for up to 4-days in the fridge.
Can Coleslaw be Frozen?
No, coleslaw does not freeze well. The texture changes and the salad bleeds water after thawing. Store in the refrigerator for up to 4-days for best results.
FAQs
Yes you can, and should, make coleslaw ahead. 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.
Coleslaw will turn pink when red cabbage or beetroot is added and their colour bleeds into the dressing. 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.
While the coleslaw is resting (or being stored in the fridge), the water from the cabbage is released, thinning the dressing and creating a "watery" effect. Having enough dressing will help to prevent watery slaw. Keep any leftover dressing in the fridge to add later if needed.
More plant-based salads to try
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Make This Recipe
Lighter 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.
Notes
Nutritional Disclaimer
The nutritional information is an estimate only and is automatically calculated using online tools. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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.