Easy Vegan Coleslaw (Tangy and Creamy)

Coleslaw, with its cool and creamy texture, has long been a beloved addition to picnics, barbecues, and summer gatherings.  This Easy Vegan Coleslaw recipe uses vegan mayo and the addition of Dijon mustard to give it a tangy flavor.  

This recipe takes only minutes to prepare and is ready for anytime you need a perfect side dish or a delicious sandwich topper. 

Vegan Coleslaw Ingredients

This easy vegan coleslaw recipe is made with only a handful of simple ingredients.

• Green cabbage - You can simply slice up some green cabbage but I much prefer to buy a bag of premade coleslaw mix.  This usually is a combination of green and red cabbage plus some shredded carrots.
• Vegan mayonnaise - Use whatever brand you prefer.  Personally, I really like Helmann's vegan mayo.
• Apple cider vinegar - You can also substitute with white wine vinegar or some lemon juice.
• Dijon mustard - Dijon mustard gives this classic coleslaw recipe a little tangy kick.
• Sugar
• Salt and pepper

How to Cut Cabbage for Coleslaw

While I prefer using prepacked coleslaw mix, it isn't difficult to cut cabbage for the recipe.  When it comes to slicing cabbage for coleslaw, here's a step-by-step guide to help you achieve the perfect texture and consistency:

1. Remove any wilted or damaged outer leaves from the cabbage. Rinse the cabbage under cold water to remove any dirt or debris.
2. Cut the cabbage in half through the stem, creating two equal halves.
3. Place one half of the cabbage on a cutting board, cut side down, so that it remains stable during slicing.
4. Use a sharp knife to cut across the cabbage into thin, even slices. Start from one end of the cabbage and work your way to the other end. The thickness of the slices depends on personal preference, but for coleslaw, it's typically best to aim for slices around ⅛ to ¼ inch thick.  Try to avoid using the thickest part of the core.
5. Repeat the slicing process with the other half of the cabbage.
6. If desired, you can then stack a few slices of cabbage on top of each other and make crosswise cuts to create smaller, bite-sized pieces. This step is optional and depends on the desired texture of your coleslaw.

What To Serve With Coleslaw

Coleslaw is a summer staple.  It's a great side dish for vegan burgers or hot dogs or for any picnic/bbq dishes.  But I like this tangy coleslaw best as a sandwich topper!

Looking to make the sandwich pictured below? Check out Tangy Vegan Sloppy Joes With Lentils.

How to Make Vegan Coleslaw

To start, prepare your cabbage and place in a large mixing bowl.  Personally, I use bagged pre-shredded cabbage to make this recipe even easier.  But if you are starting with a head of green cabbage, simply cut into thin slices with a sharp knife avoiding the core using the directions above.  You can also use a food processor with a shredding disc to shred the cabbage.

Next, prepare the vegan coleslaw dressing. In a small bowl, whisk together the vegan mayo, apple cider vinegar, Dijon mustard, sugar, salt and pepper.

Pour the creamy dressing over the crunchy cabbage and mix well until it's thoroughly coated.  Serve immediately or even better, store in the fridge for a few hours before serving.

Storage/Freezing

This creamy vegan coleslaw can be stored in the fridge in a sealed container for up to 4 days.  Unfortunately, coleslaw isn't good after it's been frozen.

FAQ

Can I make coleslaw ahead of time or is it better to serve it immediately?

This recipe taste bests if made ahead of time to give the flavors a chance to get fully incorporated into the cabbage.  For best results, refrigerate for several hours before serving.

What are some vegetables that I can add to coleslaw?

While coleslaw is traditionally made with green cabbage, I highly recommend adding some red cabbage and shredded carrots.  If you buy a prepackaged coleslaw mix, these shredded veggies are usually already included.  You can also add some green onions and sunflower seeds for added crunch.

Why isn't traditional coleslaw vegan?

Regular coleslaw contains eggs from the mayo it uses.  Also, milk is sometimes added making it not dairy free.

Summary

This easy recipe for a classic vegan coleslaw is the perfect summer side dish for picnics, barbecues and get togethers.  It also gives a little crunch as a sandwich or burger topper.  By using vegan mayo and a touch of Dijon mustard, this plant-based version has a tangy twist that will awaken your taste buds.  

With just a few minutes of preparation, this recipe is your go-to choice for an amazing vegan homemade coleslaw.

Looking for other vegan salad recipes?  Check out:

• Mexican 3 Bean Salad With Corn
• Easy Vegan Pasta Salad Without Mayo
• Quick Cucumber Salad With Vinegar