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+ servings
Coleslaw in a serving bowl.

Healthy-ish Vegan Coleslaw Recipe

A vegan coleslaw recipe that comes together in minutes. Made with mayo and yoghurt, this classic side is perfect for summer parties, potluck and BBQ's.
5 from 5 votes
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Course: Salad | Side Dish
Cuisine: American
Diet: Gluten Free | Vegan
Prep Time: 10 minutes
Resting Time: 1 hour
Servings: 10
Calories: 106kcal
Author: Amanda Logan


  • 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
  • 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.


Nutritional breakdown based on 10 side serves. 
Coleslaw is great with dishes with robust, rich flavours. Try it with my BBQ Black Bean Burger, a Jackfruit Burger or my easy Vegan Shawarma.
Celery seeds: if you can't find celery seeds, you can use celery salt. If you use celery salt, don't add the salt list in the recipe.
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.
Tip 2: shred your cabbage in to bite-ish size pieces if you can...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 raw vegetables.
Tip 4: leave the salad to sit for at least an hour to soften and work its magic.


Calories: 106kcal | Carbohydrates: 7g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 237mg | Potassium: 148mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2262IU | Vitamin C: 19mg | Calcium: 42mg | Iron: 1mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!