Last updated on August 16th, 2021 at 11:29 am
An easy vegan coleslaw recipe that comes together in minutes. Made with my homemade vegan mayo and yoghurt, this classic side is perfect for Summer parties, potluck picnics and BBQ's. Plus it is a keto coleslaw as well as being naturally gluten free.
Why We Love this Recipe
Coleslaw is a quintessential summer salad and this one is lip-smacking delicious. It's simple and classic. I think you'll love this vegan coleslaw. It's:
- Ready in minutes,
- Fuss-free with no fancy ingredients,
- Lighter with yoghurt
- Vegan and naturally gluten-free,
- A keto coleslaw!
- Great to make a day-ahead,
- So tasty!
Ingredients and Substitutions
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 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.
Expert Tips To Make the Best Slaw
Tip 1: it's worth the effort to hunt down a good vegan yoghurt for this recipe. The salad is creamy and wonderful but doesn't coat your tongue the way mayonnaise can. I use Cocobella natural yoghurt here in Australia. Don't worry, you can't taste the coconut at all 🙂
Tip 2: shred your cabbage in to bite-ish size pieces if you can...it just makes the coleslaw easier to eat.
Tip 3: add the dressing in batches so that you can control how "wet" it is. While coleslaw is supposed to be creamy, you still want to enjoy the taste of the raw vegetables.
Tip 4: leave the salad to sit for at least an hour to soften and work its magic.
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.
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.
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.
Coleslaw keeps well in the fridge in a sealed container for 3 to 4 days.
It is. This recipe only has 7g of carbs.
More salad recipes and dressings for you to try!
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Classic Vegan Coleslaw
- 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
- 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.