The Best Creamy Vegan Coleslaw (Ready in 10 Minutes!)

Craving that classic, creamy coleslaw you grew up with, but keeping it plant-based? You’ve come to the right place.

This isn’t just another vegan coleslaw recipe; it’s the recipe you’ll turn to again and again. It strikes the perfect balance between creamy, tangy, and sweet, with a satisfying crunch that holds up.

Ready in just 10 minutes with a handful of simple ingredients, it’s the perfect sidekick for everything from backyard BBQs to weeknight sandwiches. Say goodbye to sad, watery slaw and hello to your new go-to.

Why This Is the Only Vegan Coleslaw Recipe You Need

What makes this the last coleslaw recipe you’ll ever need? It’s all about the balance and the technique.

Here’s why it works so perfectly:

• The Ultimate Creamy Dressing: We’ve perfected the ratio of creamy vegan mayo, tangy apple cider vinegar, and just enough sugar to create a dressing that’s balanced, not bland. It coats every shred of cabbage without being heavy.
• Ready in 10 Minutes: Using a pre-shredded coleslaw mix is the ultimate shortcut. You can have this entire side dish mixed and chilling in less time than it takes to preheat the grill.
• Crunch That Lasts: We share essential tips on how to prepare the coleslaw so it stays crisp and crunchy for hours, avoiding that dreaded watery pool at the bottom of the bowl.
• Completely Customizable: Think of this recipe as your perfect canvas. We’ll give you plenty of ideas for variations and add-ins, so you can tailor it to any meal or craving.

Simple Ingredients for the Perfect Crunch

Simplicity is key here. You only need a few pantry staples to bring this delicious side dish to life. Let’s break down the components.

For the Coleslaw Base:

• Coleslaw Mix (5 cups): The easiest route! A bag of pre-shredded green cabbage, red cabbage, and carrots is a fantastic time-saver. Of course, you can also shred your own for the freshest crunch. Cabbage is not only crunchy but also a great source of nutrients; research from Harvard notes its high levels of Vitamin C and Vitamin K.

For the Creamy Dressing:

• Vegan Mayo (1/2 cup): This is the heart of the dressing. The quality of your mayo matters, so use one you love the taste of. Brands like Vegenaise, Hellmann’s Vegan, or Sir Kensington’s Fabanaise are all excellent choices.
• Apple Cider Vinegar (2 tablespoons): This provides the essential tangy kick that cuts through the richness of the mayo. Its acidity also helps to slightly tenderize the cabbage.
• Granulated Sugar (2 tablespoons): This balances the vinegar’s tang. Don’t worry, it won’t make the coleslaw overly sweet; it just creates that classic, nostalgic flavor profile.
• Celery Seed (1/8 teaspoon): This is the secret ingredient! A tiny amount adds a distinct, savory, and slightly earthy flavor that is characteristic of classic coleslaw.
• Salt (1/4 teaspoon): Essential for bringing all the flavors together.

Easy Substitutions and Flavor Variations

This recipe is incredibly flexible. Whether you’re out of an ingredient or want to put your own spin on it, here are some tested and approved variations.

• Make it Sugar-Free: You can easily substitute the granulated sugar with 2 tablespoons of pure maple syrup or agave nectar. For a completely sugar-free version, use a few drops of liquid stevia or a powdered erythritol blend to taste.
• No Vegan Mayo? Try This: For an oil-free or whole-foods-based option, blend 1/2 cup of soaked raw cashews with 2 tablespoons of water, the vinegar, and seasonings until completely smooth. You can also use a thick, unsweetened plant-based yogurt as a base.
• Vinegar Varieties: No apple cider vinegar? White wine vinegar or even fresh lemon juice will work in a pinch, each offering a slightly different tangy note.
• Creative Add-Ins: This is where you can have fun! Elevate your slaw by adding any of the following:
  • 1/4 cup finely chopped red onion or scallions for a savory bite.
  • 1/2 a green apple, julienned, for a sweet-tart crunch.
  • 1/4 cup chopped fresh dill or parsley for herbaceous freshness.
  • 1/4 cup sunflower seeds or slivered almonds for extra crunch and texture.

How to Make Creamy Vegan Coleslaw Step-by-Step

Making this coleslaw is as simple as whisking and stirring. Follow these steps for perfect results every time.

1. Make the Dressing: In a large mixing bowl (big enough to hold all the cabbage), combine the vegan mayo, apple cider vinegar, sugar, celery seed, and salt. Whisk vigorously until the dressing is completely smooth, creamy, and well-combined. The sugar should be fully dissolved.
2. Combine the Ingredients: Add your 5 cups of coleslaw mix to the bowl with the dressing.
3. Mix Thoroughly: Using tongs or a large spoon, toss the cabbage and carrot mix with the dressing until every piece is evenly coated. Be gentle but thorough to ensure that creamy dressing gets into every nook and cranny.
4. Chill for Best Flavor: Cover the bowl and refrigerate for at least one hour before serving if possible. This step is crucial! It allows the flavors to meld together and the cabbage to soften just slightly while still retaining its signature crunch. If you’re short on time, it’s still delicious served immediately, but chilling elevates it.

What to Serve With Your Vegan Coleslaw

This coleslaw is the ultimate team player. It pairs beautifully with a wide range of dishes, making it a versatile staple for any occasion. Here are some of our favorite ways to serve it:

• The Perfect BBQ Side: Serve it alongside BBQ Tofu, Grilled Veggie Skewers, or a hearty Vegan Lentil Loaf. Its cool, creamy crunch is the perfect counterpoint to smoky, savory flavors, and it pairs wonderfully with other flavorful sides like crispy roasted curried cauliflower.
• On Top of Sandwiches: Pile it high on a BBQ Jackfruit Pulled ‘Pork’ Sandwich or a spicy vegan sausage on a bun. It adds moisture, flavor, and an irresistible crunch that takes any sandwich to the next level.
• A Classic Picnic Spread: Create the ultimate outdoor feast by pairing it with a classic Vegan Potato Salad and some Southern-Style Vegan Buttermilk Biscuits. It’s also a fantastic crunchy side for cozier meals like our one-pot vegan chicken and dumplings.
• Taco and Bowl Topping: Use it as a crunchy topping for black bean tacos, burrito bowls, or even falafel wraps for a refreshing contrast.

How to Store and Make Coleslaw Ahead of Time

Proper storage is key to enjoying your coleslaw for as long as possible. Here’s what you need to know:

Make-Ahead Tips: You can prepare the dressing up to 3 days in advance and store it in an airtight container in the refrigerator. The shredded cabbage mix can also be prepared and stored separately. For the best and crunchiest result, combine the dressing and the cabbage mix 1-3 hours before you plan to serve it.

Storing Leftovers: Store any leftover coleslaw in an airtight container in the refrigerator for up to 3 days. Be aware that the coleslaw will soften and release more water each day. While it will still be flavorful on day 2 or 3, it won’t have the same crisp crunch as it does on the first day. We do not recommend freezing coleslaw, as the texture of the cabbage will become mushy upon thawing.

Frequently Asked Questions (FAQ)

Have questions? We have answers. Here are some common queries to help you perfect your vegan coleslaw.

1. How do I prevent my coleslaw from getting watery?

   This is the most common coleslaw conundrum! Cabbage naturally holds a lot of water. The salt in the dressing draws this water out via osmosis. To minimize this, you can “pre-salt” your cabbage. Place the shredded cabbage in a colander, toss with a teaspoon of salt, and let it sit for an hour. The salt will draw out excess water. Rinse the cabbage thoroughly with cold water, pat it as dry as possible with a salad spinner or towels, and then proceed with the recipe.

2. What’s the best vegan mayo to use?

   The best vegan mayo is the one you enjoy eating on its own! Since it’s the primary flavor base, its taste will shine through. Richer, thicker mayos like Vegenaise create a classic creamy texture. Lighter mayos or those made from aquafaba might result in a slightly thinner dressing.

3. Can I make this recipe without oil?

   Absolutely. For an oil-free dressing, your best bet is to use a cashew cream base. Soak 1/2 cup of raw cashews in hot water for 30 minutes, then drain. Blend them with the vinegar, a few tablespoons of fresh water (to help it blend), your sweetener of choice, and the seasonings until perfectly smooth and creamy.

4. Can I use a different kind of cabbage?

   Yes! While a mix of green and red is classic, you can use all green cabbage, Napa cabbage (which is more tender), or Savoy cabbage. You can also buy a bag of broccoli slaw mix for a different flavor and texture.

Conclusion

There you have it—a vegan coleslaw that’s anything but an afterthought. It’s creamy, crunchy, tangy, and ready to be the star of your next meal. This recipe proves that you don’t need dairy or eggs to create a classic, crowd-pleasing side dish. So grab your bowl, get mixing, and prepare to share (or not!) this deliciously simple creation.

Happy cooking!