This easy vegan coleslaw recipe is made with vegan mayo, shredded cabbage and carrots, and plenty of celery salt. Ready in 10 minutes, it makes the perfect side dish at any vegan barbecue.
This is simply a good, honest vegan coleslaw—cabbage, carrots, vegan mayo, and seasoning. No frills and nothing weird like raisins or apples (but not knocking it if you want to add your own twist). It's great as a side dish all summer long or piled high on a barbecue sandwich like this Vegan Pulled "Pork" Sandwich made with seitan.
The recipe makes a normal amount of coleslaw, but you can certainly double it if you're feeding a crew. As is, it's enough for sandwiches or sides for dinner one night with a day or two of leftovers. You won't be stuck with pounds of leftovers begging your family to EAT MORE COLESLAW!! It's freshest within the first few days anyway.
Like most good things in life, it's very customizable and you can make it work for you. Want to spend the afternoon perfecting your homemade aquafaba mayo and shredding fresh cabbage by hand? Go for it. Prefer to swing by the grocery store and grab some vegan mayo and a bag of coleslaw mix? Or a mix of both approaches? Perfectly acceptable. You don't have to do everything, unless you want to. Oh man, we're learning life lessons from vegan coleslaw.
🥕 Ingredients
- Vegan Mayo
- Non-Dairy Milk
- Shredded Cabbage
- Shredded Carrots
- Celery Salt
- Apple Cider Vinegar
- Onion
- Salt and Pepper
Vegan Mayo
There are several vegan mayo brands on the market so depending on where you are in the world, you may be able to find one at your local supermarket. Vegenaise is the original vegan mayo and my go to, but even household names like Hellman's have a vegan mayo nowadays, if you're in a pinch.
If you like to make your food truly from scratch, you can also make your own vegan mayo with some ingredients you likely already have in your pantry. It also costs pennies to make!
My Aquafaba Mayo is made with aquafaba (the liquid from a can of chickpeas), vegetable oil, mustard, vinegar, and a pinch of salt, all whipped up in a blender. It can be a little tricky to get right the first time, so I'd recommend trying the recipe when you have some time to spare. Don't worry—my recipe has lots of tips to review first!
Non-Dairy Milk
You can use any kind of non-dairy milk you like, but please make sure you're using unsweetened, unflavored milk! Coleslaw is not dessert. I even find that soy milk has a noticeable flavor in recipes so if you'd like the most neutral flavor, I'd stick with oat, almond, or cashew milk.
Shredded Cabbage and Carrots
You can shred the cabbage and carrots by hand, in a food processor, or skip that step entirely if you use a bagged coleslaw mix. Totally up to you!
🔪 Instructions
Mix the vegan mayonnaise, non-dairy milk, apple cider vinegar, and celery salt in a large bowl.
Add the shredded cabbage, shredded carrots, and diced onion, and mix together until the cabbage is coated.
Add salt and pepper to taste, then cover and chill until ready to serve.
💭 Quick Tips
- If you'd like to make your own vegan mayo for this recipe, try my Aquafaba Blender Mayo.
- It’s fine to use a coleslaw mix (I did!) instead of shredding the cabbage and carrots. Also, make sure to use unsweetened, unflavored non-dairy milk unless you want sweet vanilla coleslaw.
- Besides eating your slaw as a side, it makes a great addition to a barbecue sandwich! Try it on a Vegan Pulled "Pork" Sandwich made with seitan.
🥗 More side dishes
To throw a proper vegan barbecue, you need to round out the side dishes! These all make a great addition to veggie burgers or brats on the grill.
Who wants to turn on the oven in the middle of summer?! This classic vegan mac and cheese recipe is made entirely on the stove but has a crunchy topping made from crushed chips that mimics the texture of baked mac and cheese.
Vegan Pasta Salad with Italian Dressing
Pasta salad with chopped veggies and a bottle of Italian dressing is a Midwest cookout classic. Most Italian dressings are vegan (check for sneaky cheese) so this popular dish is accidentally vegan. It's also incredibly customizable—add any kind of veggies you like! I love tomatoes, chopped bell peppers, broccoli, olives, sun dried tomatoes, and chickpeas.
Vegan Potato Salad with Fresh Dill and Parsley
Potato salad must be present at every cookout, full stop. My version is a veganized version of the recipe my dad has made for decades. Fresh herbs are a must!
📖 Recipe
Easy Vegan Coleslaw Recipe
This easy vegan coleslaw recipe is made with vegan mayo, shredded cabbage and carrots, and plenty of celery salt. Ready in 10 minutes, it makes the perfect side dish at any vegan barbecue.
Ingredients
- ¾ cup vegan mayonnaise
- ¼ cup unsweetened non-dairy milk
- 3 tablespoons apple cider vinegar
- ½ teaspoon celery salt
- 5 cups shredded cabbage
- 1 cup shredded carrots
- ¼ cup diced onion
- Salt and freshly ground pepper to taste
Instructions
- Mix the vegan mayonnaise, non-dairy milk, apple cider vinegar, and celery salt in a large bowl.
- Add the shredded cabbage, shredded carrots, and diced onion, and mix together until the cabbage is coated.
- Add salt and pepper to taste, then cover and chill until ready to serve.
Notes
- If you'd like to make your own vegan mayo for this recipe, try my Aquafaba Blender Mayo.
- It’s fine to use a coleslaw mix (I did!) instead of shredding the cabbage and carrots. Also, make sure to use unsweetened, unflavored non-dairy milk unless you want sweet vanilla coleslaw.
- Besides eating your slaw as a side, it makes a great addition to a barbecue sandwich! Try it on a Vegan Pulled "Pork" Sandwich made with seitan.
Nutrition Information:
Yield: 12 Serving Size: ½ cupAmount Per Serving: Calories: 92Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 139mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 1g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
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