This Easy Vegan Coleslaw is a classic recipe that is crisp and refreshing. The creamy coleslaw dressing isn’t too sweet either and is the perfect side dish for casual dining. Potluck friendly and it is great on sandwiches too.
There is no doubt that homemade coleslaw if so much better than deli coleslaw. It’s probably better than any restaurant coleslaw too because you are in charge of the ingredients.
Luckily this basic coleslaw recipe is easy with the perfect mixture for a creamy coleslaw dressing. In fact, you don’t even have to contend with preparing cabbage for this recipe because you can start with coleslaw mix.
Coleslaw mixes are found in the produce section of your grocery store. They are over by the prepackaged lettuce mixes. There are so many organic mixes now that your store just might carry one.
I based this recipe on an 8-ounce package which equals 4 cups when you measure it out into a measuring cup. It’s sort of compressed in the package so it’s hard t tell how much there is but if you buy it by weight then you are golden.
The only ingredient that you need to change from a basic recipe to get vegan coleslaw is the mayo. One little ingredient and it’s an ingredient that you probably already have in your fridge.
You don’t want to add too much dressing to the mix or you’ll end up with one of those salads that are swimming in dressing. That may be one of the reasons that you haven’t finished your coleslaw when it’s been served to you in a restaurant.
There are six ingredients to the creamy coleslaw dressing and there’s only a little measurement to each but they are all necessary. I also switched out the refined granulated sugar for a healthier version of sweetness, coconut sugar.
With less dressing, it also keeps the salad crunchier longer. It keeps it healthier too.
Coleslaw Dressing Ingredients
- dairy free mayonnaise
- apple cider vinegar – it has more of a pleasant tang for coleslaw than red wine vinegar
- prepared mustard – the bright yellow stuff, I like the tartness that it adds
- celery salt – celery seed is the classic ingredient and you can substitute that for the celery salt if that’s what you have
- coconut sugar
- granulated black pepper – just a little
Now all you need to add to this is the coleslaw mix. You can add extra ingredients if you like. My mix didn’t have enough carrot in it so I added one more grated carrot.
In fact, you can even omit the coconut sugar and add more carrot or raisins for added sweetness. I like it like this to start with because I find the balance perfect and I can add it to many kins of sandwiches.
It’s so pretty and with so many good nutrients, vitamins and fiber.
So for a great basic, flavorful and crunchy coleslaw, this is the recipe. You can even make it from scratch if you have the time to put a little extra work into the recipe.
How to Make Coleslaw From Scratch
- Just buy a head of cabbage. If you’d like to add a little purple color buy purple cabbage too.
- Remove any bruised outside leaves.
- Cut the cabbage in quarters right through the core.
- Cut out the core. That is the safest way to handle the cabbage – by cutting it in quarters first.
- Now just start slicing with a long sharp knife into very thin strips. It goes very quickly.
- Peel carrots and shred with a food processor or mandoline. I used a mandoline.
- That is your traditional coleslaw mix.
What Else Can Be Mixed Into Coleslaw
If you get adventurous and would like to add more ingredients as a BBQ side dish these are some good choices:
- Seeds and my favorite would be pumpkin seeds – pepitas
- Thinly sliced broccoli stems just as you would use in a broccoli slaw
- Dried cranberries or raisins
- Slivered almonds would be good too.
More Vegan Salad Recipes for Barbecues and Potlucks
Where shall I start! Raw cold salads are one of my favorite things.
- A Superfood Salad with Maple Vinaigrette speaks for itself.
- As of today the most popular salad on the blog is this Apple Broccoli Salad.
- Fully Loaded Black Bean Salad switches it up for for a heartier dish.
- Don’t forget a beautiful and inviting side dish called Asparagus Couscous Salad.
This post contains affiliate links. Read my disclosure policy here.
What Do You Think?
If you take a photo of your fun and healthy vegan coleslaw I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.
Easy Vegan Coleslaw
- 3/4 cup dairy free mayonnaise
- 2 tablespoons apple cider vinegar
- 2 teaspoons coconut sugar
- 1 teaspoon celery salt
- 1/8 teaspoon ground black pepper
- 8 ounces coleslaw mix
- 1/2 cup carrot, shredded, optional if there isn't enough carrot in your coleslaw mix for your liking
- Mix the first 5 ingredients and set aside.
- Place the coleslaw mix and carrot in a large bowl.
- Pour the dressing over the top and mix well.
- Serve immediately or keep in the refrigerator up to four days.