Creamy Vegan Coleslaw
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.
Servings: 8
Calories: 85kcal
Equipment
Ingredients
- 4 cups shredded cabbage , can do a mix of green and red or a prepackaged mix
- 1 cup shredded carrots , see note
- ½ thinly sliced red onion
Dressing:
- ½ - ¾ cup vegan mayo , depending on how creamy you like it (see note)
- 1 teaspoon distilled white vinegar , see note
- ½ teaspoon sea salt
- ½ teaspoon celery seed
- ¼ teaspoon ground mustard seed
- ¼ teaspoon ground black pepper
Instructions
- Place cabbage, carrots and red onion in a bowl and mix well.
- Add all dressing ingredients into a blender and blend until smooth.
- Add dressing to the bowl and mix well to spread the creamy dressing over the entire mix.
- After mixing, allow salad to sit for a bit to combine flavors. I usually let it settle about 5-10 minutes but it’s still great the next day.
Notes
- 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.
- 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.
Nutrition
Calories: 85kcal | Carbohydrates: 8g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 151mg | Potassium: 191mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2241IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 1mg