Vegan Coleslaw
Posted: 06/10/25
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This super easy, totally vegan version of classic coleslaw is ready to eat in less than 10 minutes! It’s exactly what you need for summer cookouts, potlucks, or absolutely anytime you want a side that’s light, crunchy, and a little tangy.
What We Love About This Recipe
- This easy vegan coleslaw tastes just like you would expect any classic coleslaw to taste. You’d never know it’s vegan just by eating it!
- A quick dressing of vegenaise, vinegar, sugar, Dijon mustard, and salt gives the coleslaw a ton of flavor and a creamy consistency without ruining the crunch of the crisp shredded cabbage.
- Vegan coleslaw only needs 6 ingredients, and there’s absolutely no cooking or super involved prep work. Just mix everything together and you’re good to go!
Cheryl’s Tips
- Bagged, shredded coleslaw mix makes this recipe ridiculously simple, but you can absolutely shred your own fresh cabbage instead if you want! Red or green cabbage will both work, or use a mix. Never done it before? No worries. Check out my post on my 3 favorite methods for DIY shredded cabbage – it’ll tell you everything you need to know in a super easy-to-follow way!
- Prep your coleslaw at least 1 hour in advance if you can, up to 8 hours if your day allows! The earlier you make it, the more time there is for all the dressing ingredients to really meld and mingle together. You’ll have a richer, more flavorful coleslaw that way! Make sure to refrigerate the coleslaw until you’re ready to serve it.
Other Must-Try Vegan Recipes
- Vegan Empanadas
- Coconut Bacon
- Chickpea Salad Sandwich
- Vegan Strawberry Shortcake
- Seitan Wings in Buffalo Sauce
- Crispy Baked Tofu
- Smoked Tofu (in the Oven or the Smoker)
- Cucumber Chips
- Crispy Baked Buffalo Tofu
- Green Tomato Salsa
- Vegan Oatmeal Cookies
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Vegan Coleslaw
A super easy, totally vegan version of classic coleslaw, perfect for summer cookouts and potlucks.
servings
Ingredients
- 1 cup vegan mayonnaise
- ¼ cup granulated sugar or granulated sugar substitute of choice
- 4 teaspoons white vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- 2 14-ounce bags shredded coleslaw mix
Equipment
- Small mixing bowl
- whisk
- Large mixing bowl with lid, or plastic wrap to cover
- Silicone spatula or large wooden spoon
Instructions
- Add 1 cup vegan mayonnaise, ¼ cup granulated sugar, 4 teaspoons white vinegar, ½ teaspoon Dijon mustard, and ¼ teaspoon kosher salt to small mixing bowl. Whisk ingredients together until fully incorporated.
- Dump contents of 2 14-ounce bags shredded coleslaw mix into large mixing bowl. Add prepared dressing to mixing bowl with coleslaw mix. Toss or stir ingredients together until shredded coleslaw mix is completely, evenly coated in dressing.
- Serve coleslaw immediately, or cover bowl with lid or plastic wrap and refrigerate until ready to serve.
Notes
- Sugar: Some sugars are filtered with bone char, so make sure the sugar you use is 100% vegan-friendly.
- Storage: Refrigerate any leftover coleslaw in an airtight container up to 3 days. The cabbage will get soggy over time, so try to eat it ASAP!
Nutrition Information
Serving: 1 serving | Calories: 230kcal | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Total Carbs: 14g | Fiber: 2g | Sugar: 9g | Net Carbs: 12g | Vitamin C: 36mg | Sodium: 254mg | Potassium: 169mg | Calcium: 40mg | Iron: 0.5mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Frequently Asked Questions
Can I make vegan coleslaw a day or two ahead of time?
I wouldn’t. The cabbage will get soggy and limp the longer it sits in the dressing. It’s best when it’s served within a few hours of making!
Can I freeze coleslaw?
Unfortunately, no. Raw cabbage doesn’t hold up well after it’s frozen and defrosted.
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