Creamy Vegan Coleslaw

By Sophia DeSantis, Reviewed by Anjali Shah on August 11, 2025

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I’ve got the perfect 20-minute coleslaw recipe just in time for BBQ season, and it’s vegan! My Creamy Vegan Coleslaw, made with cabbage, carrots, and a tangy mayo dressing, is the perfect side dish to add crunch and flavor to any summer gathering.

Black bowl filled with coleslaw on a blue napkin.

Over the weekend I made a big batch of vegan stuffed cabbage rolls for our family dinner, and of course I had some cabbage left over. Instead of letting it sit in the fridge, I turned it into a big bowl of vegan coleslaw just in time to take to my neighbor’s BBQ.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Vegan Side Dish Recipes!

📋 Recipe Card

It’s creamy, crunchy, and made with simple ingredients I usually have sitting in the fridge. I almost always have cabbage because we love our Asian-inspired dinner nights, especially when I make vegetarian wontons for the kids.

👩🏽‍🍳 Why I Love This Recipe

I’ve always been a big fan of coleslaw. The fresh, crunchy, and creamy combination pairs perfectly with so many foods. But let’s be honest, traditional coleslaw with its heavy egg-based mayo would often leave me bloated. That’s why I am in heaven with this vegan version – It’s still creamy and indulgent, but made with ingredients that make my body (and my jeans) much happier. Ha! Even the kids pile their plates with it and call it “the rainbow salad” from the colorful mixture of cabbage, onion, and carrot.

Preparing my vegan coleslaw couldn’t be easier; just shred, slice, and mix! I love that I can use pre-shredded cabbage on busy days or chop my own when I have more time. And the dressing made with vegan mayo (usually from aquafaba or soy milk) provides that classic creamy base, while white vinegar, celery, and mustard seeds give it that authentic tangy coleslaw flavor everyone loves. Plus, it actually tastes better the longer it sits, which makes it perfect for BBQ prep and potlucks.

My vegan coleslaw has been turning heads at every place I have served it so far! It’s gluten and dairy-free, making it perfect for everyone to enjoy, and it’s packed with nutrition. The other day, I invited my friends over to test my vegan coleslaw before the neighbors’ BBQ, and they couldn’t believe it wasn’t traditional coleslaw. The empty bowl at the end told me everything I needed to know, this healthy coleslaw is definitely BBQ-ready!

🥘 Ingredients

You only need a few simple whole food ingredients to make this crisp and flavorful dairy free coleslaw.

Shredded cabbage: I love using green or purple cabbage, and sometimes both for extra color. It’s the base that gives the coleslaw its crunch.

Shredded carrots: These add a little sweetness and a pop of bright orange. I usually grab a handful from a bag or shred them fresh if I have time.

Red onion: I slice it thin so it blends in with the rest of ingredients.

Vegan mayo: This is what makes the dressing creamy and rich. I often make my homemade vegan mayo recipe.

Vinegar: I use apple cider vinegar for its tangy bite, but white vinegar works too. It balances the creaminess perfectly.

Seasonings: A pinch of salt and pepper is all you need. Sometimes I add a little celery and mustard seed for that extra something.

🔪 How To Make

Easy recipes like this creamy vegan coleslaw are the best recipes, here’s how I put it all together:

Blend the dressing: I add the vinegar, seasonings, and vegan mayo to my blender. Then, I blend on high speed until the mixture is completely smooth. Set aside.

Mix the veggies: I add the shredded cabbage, carrots and onion to a large bowl. Then, I give them a quick toss so they are evenly combined.

Glass bowl with forks mixing coleslaw inside.

Finish the coleslaw: I pour the dressing over the veggies and toss until everything is well coated. Then, I pop it in the fridge to chill before serving.

Two forks getting creamy coleslaw out of a black bowl.

💭 Expert Tips

My #1 Secret Tip for making this vegan coleslaw is to let it sit in the fridge before serving. I know everyone gets impatient when they see a big bowl of coleslaw ready to go, but trust me on this one. That little bit of rest time helps all the flavors settle in together, almost like they are having their own little party in the bowl. The cabbage softens just enough without getting soggy, the carrots taste a little sweeter, and the dressing really clings to every piece. So, if you can, make it ahead and pop it in the fridge for at least 30 minutes. You will thank yourself when you taste it.

Other Tips To Keep In Mind:

Shred the cabbage finely: I like to slice the cabbage into thin strips so it’s easier to eat and the dressing coats every bite.
Adjust the vinegar: If you like it tangier, add a little more vinegar after tasting.
Use fresh carrots: Freshly shredded carrots have a sweeter taste than pre-shredded ones from the store.
Don’t skip the seasoning: A pinch of salt and pepper really lifts all the flavors.
Try different cabbages: Mixing purple and green cabbage makes it colorful and adds variety to the flavor.

📖 Variations

I’ve tried these variations plenty of times, and they always turn out great. Here are my favorites that I think you should try too.

Spicy: I add a spoon or two of sriracha when my husband is in the mood for something with a little heat. The kids usually skip this version, but my friends love it at BBQ nights.

Tropical: I mix in pineapple and a little coconut when we’re having grilled tofu for dinner. My kids think it tastes like a summer vacation on a plate.

Herbed Slaw: I chop up fresh herbs from our garden and toss them in when I want something bright and fresh. Even my picky eater will take an extra scoop of this one.

🍽 Serving Suggestions

I love serving my vegan coleslaw alongside classic summer favorites or adding it to sandwiches and wraps for extra crunch.

Sandwiches: My absolute favorite way to serve this coleslaw is piled high on my vegan pulled pork sandwich, the creamy crunch takes the jackfruit pulled pork to the next level! It’s also amazing tucked into a sourdough grilled cheese sandwich, adding crunch to all that melty gooey goodness.

Dinner Ideas: For summer gatherings, I serve this coleslaw alongside grilled veggie kabobs and tofu skewers for a colorful, plant-based feast. The tangy creaminess works well with the smoky grilled vegetables. My coleslaw is also a great companion for my family’s favorite vegan meatloaf made of lentils. I usually make a double batch of coleslaw just so I can serve it with everything!

🧊 Storage Directions

Refrigeration: I keep the coleslaw in a covered container in the fridge, and it stays fresh for up to three days. If it starts to look watery, I give it a quick stir before serving.

Freezing: I don’t recommend freezing coleslaw since the cabbage and dressing separate and get mushy once thawed. It’s best made fresh or stored in the fridge.

Reheating: This is one dish I never reheat because it’s meant to be served cold.

❓Recipe FAQs

How can I make my coleslaw less watery?

Cabbage naturally releases water once it’s cut, so if I’m making this ahead, I sprinkle a little salt over it and let it sit for about 10 minutes. Then I drain out the extra liquid before adding the dressing so the coleslaw stays crisp instead of soggy.

Is there a way to make it oil-free?

Yes, I’ve swapped the vegan mayo for plain, unsweetened dairy-free yogurt or even a smooth cashew cream when I want something lighter. It’s still creamy and delicious, and no one at the table even notices the change.

Can I make this coleslaw without vinegar?

Definitely. I’ve used fresh lemon juice many times and it’s just as tasty. It adds a bright, fresh taste that works especially well if I’m serving it with something rich like veggie burgers or BBQ sandwiches.

🥣 More Vegan Side Dish Recipes!

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