Vegan Coleslaw Recipe

This easy vegan coleslaw recipe is the perfect side dish for picnics and BBQs. It’s a healthier alternative to store-bought coleslaw, with a creamy mayonnaise-based dressing and crunchy slaw mix.

The classic coleslaw mix consists mostly of cabbage, sometimes with carrots added; the dressing is sweet and tangy. The sweetness usually comes from added sugar or liquid sweeteners.

I love coleslaw but am not a big fan of the “added sugar.” Therefore, I always add shredded red apple instead, and the salad is sweetened without the need to add any sweetener.

Coleslaw is loaded with health benefits, mainly from white and purple cabbage. If you eliminate the sugar in the dressing, use sugar-free mayo, or make your own mayo, you will enjoy a healthy vegan coleslaw that is sugar-free.

Ingredients:

• Cabbage: I love to use a mix of white and purple cabbage to make coleslaw. However, you can use any of them.
• Carrots: for extra crunch and color.
• Red apple: The apples naturally sweeten this vegan coleslaw without adding sugar or other sweeteners. I love using jazz apples; they are crunchy and sweet, but any red apple can be used instead.
• Vegan mayo: You can use any vegan mayo, but I prefer Hellman’s vegan mayo or B’well’s thick and creamy mayo.
• Coconut yogurt: I have used a mix of vegan mayo and coconut yogurt to make the perfect coleslaw dressing. Coconut yogurt adds sweetness and creaminess to the dressing. I usually use Cocobella’s coconut yogurt or Koko brand.
• Dijon mustard: to make a tangy dressing!
• Apple cider vinegar is a classic ingredient in any coleslaw dressing recipe, so do not skip it!
• Celery seeds: Their savory flavor balances the dressing’s sweetness. They are powerful, and if you use a large amount, they will turn bitter. You need only a tiny amount.
• Salt & pepper

*Check the recipe card down below for exact ingredient measurements.

How to make the best vegan coleslaw recipe:

• Prepare the veggies. Cut the cabbage into thin slices with a knife; alternatively, you can use a mandoline (it’s faster). Shred the carrots and red apples.

• In a mixing bowl, add all the coleslaw dressing ingredients and mix them.

• Transfer the veggies to a large salad bowl, add the dressing, and mix well to combine.

Pro tips:

• To minimize prep time, use a store-bought bag of shredded cabbage and carrots, which are inexpensive and available at all supermarkets, to make a quick coleslaw.
• After you shred the red apple, squeeze a lemon (a few drops only) to prevent it from browning.
• You can use only mayo for the dressing and skip the coconut yogurt; it will still taste good.
• Ensure you use celery seeds and not celery salt; however, skip adding extra salt to the salad if you have only celery salt.
• It is best to let the salad chill in the fridge for at least two hours before serving. The flavors will marinate, and the cabbage will soften just a bit, but it will still be crunchy enough to enjoy.

Serving suggestion:

This vegan coleslaw is the perfect side dish for BBQ or burgers. I like to serve it with a Vegan chicken burger.

Serve your coleslaw with vegan arayes and musakhan rolls or next to these healthy baked potato fritters.

Storing leftovers:

Transfer any leftovers to an airtight container and store them in the refrigerator. Leftover coleslaw will last up to 3 days, but the cabbage will soften and lose its crunch.

To maintain the perfect taste and texture of this vegan coleslaw, it is best to consume it once served. Otherwise, store the veggies and dressing separately, if possible.

Recommended Recipes:

For more picnic side dishes or salads, check the below recipes:

• Vegan potato salad.
• Plant-based chicken salad recipe.
• Turkish gavurdagi salad recipe.
• Healthy lentil salad recipe.

If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes