Vegan Cole Slaw Recipe
A crunchy, vibrant vegan cole slaw tossed in a tangy creamy dressing. Perfect as a fresh side or sandwich topping!
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Why I Love This Vegan Cole Slaw
There’s something undeniably satisfying about a cole slaw that gets the balance right—refreshing crunch, creamy tang, and a subtle touch of sweetness. This vegan version absolutely nails it. I like how the crisp cabbage and carrots play off each other, bringing both texture and color to the table without complicating things.
What really sets this recipe apart for me is the versatility. Whether I’m grilling up veggie burgers, piling up tacos, or just looking for something to brighten a picnic spread, this cole slaw fits the bill. I appreciate how easily you can tweak it—sometimes I’ll toss in some chopped apples or a handful of pecans for a change, or even stir in fresh herbs if I want a pop of flavor.
Some of my favorite ways to use this slaw:
- As a side for veggie barbecue plates
- Piled on top of sandwiches or burgers for crunch
- With tacos for added freshness
- On its own as a quick lunch
If you’re into meal prep, this slaw holds up really well for a couple of days in the fridge. The flavors just get better, and it stays crisp. Simple, reliable, and always the first thing to disappear on the table—that’s my kind of side dish.
Crispy Vegan Cole Slaw
Crunchy vegan cole slaw tossed in a tangy, creamy plant-based dressing—perfect as a side or fresh topping.
Ingredients
Instructions
- 1
Finely shred the cabbage and grate the carrots. Place them in a large mixing bowl.
- 2
In a separate bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup or agave, Dijon mustard, salt, and pepper until smooth.
- 3
Pour the dressing over the shredded vegetables and toss until evenly coated.
- 4
Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
- 5
Toss the cole slaw again before serving. Enjoy as a side or on top of your favorite dishes.
Notes
Feel free to customize with apples, raisins, or chopped nuts for extra flavor.
Keeps well in the fridge for up to 3 days—just toss before serving.
If you prefer a lighter dressing, use half vegan mayo and half unsweetened plant yogurt.
Nutrition Facts
Serves: 6 servings
Calories Per Serving: 150
Frequently Asked Questions About This Recipe
Yes, vegan cole slaw actually tastes better if made at least 30 minutes ahead. Store it in the fridge and toss again before serving.
Stored in an airtight container, it will stay fresh for up to 3 days. Toss before serving to redistribute the dressing.
Yes, this recipe is naturally gluten-free as long as you use gluten-free vegan mayonnaise.
You can use cashew cream, tahini, or any other creamy vegan dressing you like as a substitute for vegan mayonnaise.
Try adding chopped apples, raisins, dried cranberries, sunflower seeds, or toasted nuts for extra flavor and texture.
