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This Vegan Coleslaw recipe is creamy, tangy, and ready in just 10 minutes with no cooking required. It’s the kind of side dish that disappears fast at every BBQ, potluck, and summer gathering. Bonus: it’s just as good piled onto sandwiches and burgers as it is on its own.
It’s great paired with my Jackfruit BBQ Sandwiches, these Portobello Mushroom Burgers OR my incredible Veggie Burger recipe.
Why you’ll love this perfect summer side dish!
Summer recipes are my all time favorite recipes to create so now that the days are getting longer and the weather is really warming up, I’ve had so much fun in the kitchen lately! Every year we host a big summer cookout and this recipe will definitely be there!
Admittedly, coleslaw isn’t exactly a summer recipe but it feels like it to me (especially paired with good vegan burgers!). Every summer get together and BBQ that I attend seems to have coleslaw and I’m never sad about it :) Knowing my typical audience, I figured that you *might* be in the need of an easy vegan coleslaw recipe this summer so let’s do it.
- Done in 10 minutes with minimal prep
- Made with simple, everyday ingredients
- Totally dairy-free and egg-free
- It’s the perfect side dish for your next BBQ, potluck, or meal prep
Ingredients needed
The simple ingredients for this classic vegan coleslaw recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Bag of coleslaw mix – the shortcut that makes this recipe so fast; swap with 1/3 each green shredded cabbage, red cabbage, and carrot if you prefer fresh. While not traditional, you could also use napa cabbage as desired.
- Vegan mayo – vegan mayonnaise is the creamy base of the dressing; any store-bought brand works great.
- Maple syrup – adds just the right amount of sweetness; agave works as a swap.
- Apple cider vinegar – gives the dressing that classic tangy coleslaw flavor.
- Lemon juice – brightens everything up with a little extra acidity.
- Salt and pepper – season to taste, keeping in mind how salty your mayo already is.
- Optional additions that I love – green onion + sunflower seeds.
How to make this creamy vegan coleslaw
Just a reminder that you can find the FULL simple vegan coleslaw recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Step 1 – Make the vegan coleslaw dressing by whisking together the mayo, maple syrup, vinegar, lemon juice, and salt and pepper in a small bowl.
- Step 2 – Mix the veggies in a large mixing bowl and top with the dressing. Toss to combine and enjoy!
Recipe Tips
- Don’t dress it too early! If making ahead, keep the dressing and slaw separate until just before serving so it doesn’t get soggy.
- Taste the dressing before tossing. The saltiness of vegan mayo varies by brand, so adjust salt accordingly.
- Let it chill for 15–20 minutes in the fridge before serving if you have time because the flavors get even better.
- Double the dressing if you like a saucier slaw!
Frequently Asked Questions
Of course! I love the simplicity of the coleslaw mixes and I hate always having leftover cabbage that often doesn’t get used. However, you can certainly make your own mix by simply shredding carrots, red cabbage, and green cabbage.
You can try substituting the mayo for vegan yogurt (make sure it’s unflavored) or even a vegan sour cream. I’ve never tried it but I think hummus would also be an interesting substitution!
You can certainly make this vegan coleslaw ahead of time- it’s a great way to save time when prepping for a party! HOWEVER, I suggest keeping the dressing separate until you’re ready to enjoy the coleslaw. Store in an airtight container.
If you try this vegan coleslaw recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking! And don’t forget to tag me on Instagram @foodwithfeeling!
Vegan Coleslaw Recipe
Ingredients
- 1 package of coleslaw mix, roughly 14 ounces
- ½ cup vegan mayo
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 ½ tablespoons lemon juice
- ½ teaspoon freshly ground black pepper
- salt to taste, I like to add more salt depending on how salty the mayo is
Instructions
- In a large bowl, whisk together the mayo, maple syrup, apple cider vinegar, lemon juice, salt and pepper.
- Add in the coleslaw mix and stir until everything is coated in the coleslaw dressing.
- Serve right away and store leftovers in the fridge. This doesn’t keep for long and if you’re planning to make it for a party, I suggest waiting to mix everything together until soon before serving. ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for sharing this recipe
Loving the recipes, Brita! Thank you for sharing these wonderful health conscious meal ideas.