Eggless Creamy Coleslaw

Total time45 min

Prep time15 min

Cook time0 min

4.8

(8)

This crunchy, colorful slaw is the kind of side dish that makes everything on the plate better — from pulled jackfruit sandwiches to backyard burgers. The dressing gets its creamy body from vegan mayonnaise, which means it delivers that classic rich coating without a single egg in sight. A splash of apple cider vinegar and a touch of Dijon mustard keep things bright and tangy, while celery seed adds that subtle, old-school coleslaw flavor that's hard to put your finger on but impossible to skip. Green and red cabbage together give you gorgeous color and plenty of satisfying crunch, with grated carrot rounding out the texture. The key move here is letting it chill for at least 30 minutes — that rest time softens the cabbage just enough and lets all the flavors come together beautifully. A scatter of fresh parsley before serving makes it look as good as it tastes. This recipe makes six servings, so it's perfectly sized for a cookout spread or a week of easy lunches.

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Ingredients

6 servings

½ medium head green cabbage (about 6 cups shredded)
¼ medium head red cabbage (about 2 cups shredded)
2 medium carrots, peeled and grated

For the dressing

½ cup vegan mayonnaise
2 tbsp apple cider vinegar
1 tbsp granulated sugar
1 tsp dijon mustard
½ tsp celery seed
½ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Combine the shredded green cabbage, red cabbage, and grated carrots in a large mixing bowl and toss to mix evenly.
2
In a small mixing bowl, whisk together the vegan mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and fully combined.

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