Vegan Coleslaw
This vegan coleslaw is a vibrant mix of crunchy veggies tossed in a creamy, tangy dressing that I can’t get enough of. I love how it’s refreshing and satisfying at the same time!
You know, coleslaw has always been a staple at summer barbecues and family gatherings for me.
I love making this vegan version because it’s so bright and colorful, and it really captures that crisp, fresh crunch we all crave.
Plus, it’s a fantastic way to sneak in some extra veggies!
My favorite tip?
Make it a few hours ahead of time so the flavors can really meld together—it’s even better the next day.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using a creamy vegan mayo made from sunflower oil and aquafaba, but feel free to use your favorite brand. If you'd like to cut back on fat, you can try using a cashew coconut cream instead—just soak some cashews and blend them with a little water until smooth.
Tips & Notes
- •I keep mine in a glass jar - it stays fresh for days!
- •For a bit of extra crunch, I sometimes add sunflower seeds or pumpkin seeds.
Recipe Variations
- •Sometimes, I’ll throw in a handful of raisins or dried cranberries for a sweet twist.
- •You can also add in some chopped apples for a refreshing crunch.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Just give it a good stir before serving again!
Frequently Asked Questions
Can I make this coleslaw ahead of time?
Absolutely! In fact, I recommend making it a few hours in advance or even the day before to let the flavors develop. Just keep it covered in the fridge.
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This vegan coleslaw is a vibrant mix of crunchy veggies tossed in a creamy, tangy dressing that I can’t get enough of. I love how it’s refreshing and satisfying at the same time!
Ingredients
Instructions
- 1
In a large mixing bowl, combine the shredded green cabbage, carrots, and red cabbage. It’s a beautiful mix of colors!
- 2
In a separate bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, celery seeds, salt, and black pepper until smooth.
- 3
Pour the dressing over the cabbage and carrot mixture. Toss everything together until the veggies are well coated.
- 4
Taste and adjust the seasoning if needed. I sometimes add a bit more vinegar or maple syrup, depending on my mood!
- 5
Cover the bowl with a lid or plastic wrap and let it chill in the refrigerator for at least 1 hour before serving. This really allows the flavors to meld.
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