Vegan Coleslaw
Crisp, colorful, and creamy without a drop of dairy or eggs, this coleslaw is the kind of crowd-pleaser that disappears fast at cookouts and potlucks. Two kinds of cabbage plus grated carrots give it serious crunch and a gorgeous purple-and-green look that makes it feel a little more special than your average side dish. The dressing comes together in minutes — vegan mayo, apple cider vinegar, a touch of maple syrup, and Dijon mustard create that classic tangy-sweet balance you want in a great slaw. Celery seed adds a subtle savory depth that really ties everything together. A 30-minute rest in the fridge is the secret step that lets the flavors meld and softens the cabbage just enough without losing that satisfying bite. It makes six servings, so it's perfectly sized for a family dinner or a small gathering. Pile it onto tacos, serve it alongside grilled corn, or just eat it straight from the bowl — no judgment here.
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Learn more →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
- 3 green onions (scallions), thinly sliced (green tops only)
For the dressing
- ½ cup vegan mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- ½ tsp celery seed
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
Instructions
- 1
Combine the shredded green cabbage, red cabbage, grated carrots, and sliced scallion greens in a large mixing bowl and toss to mix.
- 2
In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, celery seed, salt, and black pepper until smooth and uniform.
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