Vegan Creamy Coleslaw

Total time45 min

Prep time15 min

Cook time0 min

This crunchy mix of green and red cabbage with sweet grated carrots gets tossed in a tangy, well-seasoned dressing built on apple cider vinegar, Dijon mustard, and a touch of celery seed for that classic deli-style tang. A short chill in the fridge lets everything soften just slightly and soak up all that flavor, so each bite stays crisp but never watery. A scatter of fresh parsley on top adds a pop of color and a fresh, herbal finish right before serving. It's the kind of make-ahead side that only gets better as it sits, perfect for piling onto sandwiches or serving alongside anything off the grill. Simple, colorful, and endlessly versatile, this coleslaw is a genuinely solid pick for a vegan spread.

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Ingredients

6 servings

½ medium head green cabbage (about 6 cups shredded)
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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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