How to Make the Perfect Vegan Coleslaw
American · Easy · 45 min · 6 servings
This crunchy and creamy vegan coleslaw uses a tangy apple cider vinegar dressing instead of traditional mayo making it light yet full of flavor. It is the perfect plant-based side dish for summer cookouts, sandwiches, and tacos that even non-vegans will love.
Why this recipe works
This Vegan Coleslaw recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 140 calories with 3g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 4 cups green cabbage finely shredded
- 1 cup purple cabbage finely shredded
- 1 cup carrots shredded
- 0.5 cup raw cashews soaked
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon celery seed
- 1 tablespoon Dijon mustard
Step by step instructions
Step 1: Blend the Creamy Dressing
Drain soaked cashews and blend with apple cider vinegar, maple syrup, Dijon mustard, celery seed, salt, and 4 tablespoons of water until completely smooth and creamy. Adjust consistency and seasoning to taste.
Step 2: Shred the Vegetables
Finely shred green and purple cabbage using a mandoline or sharp knife for the best texture. Grate the carrots using a box grater. The finer the shred the more tender and pleasant the coleslaw will be.
Step 3: Combine the Slaw
Place all shredded vegetables in a large bowl and pour the cashew dressing over them. Toss thoroughly to make sure every strand of cabbage is coated with the creamy tangy dressing.
Step 4: Chill Before Serving
Cover and refrigerate the coleslaw for at least 30 minutes before serving. The resting time allows the cabbage to soften slightly and the flavors to develop into a more cohesive and delicious slaw.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- raw cashews → store-bought vegan mayo mixed with apple cider vinegar for a quicker result
- maple syrup → agave nectar or date syrup for a different natural sweetener option
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cutting the cabbage into pieces that are too large making the coleslaw difficult and unpleasant to eat
- Not chilling the slaw before serving which means missing out on the improved flavor and texture
Nutrition facts
Per serving: 140 calories, 3g protein, 16g carbs, 8g fat, 3g fiber.
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