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    Home » Sides

    Easy vegan coleslaw

    Updated: May 1, 2025 · Published: Mar 4, 2019 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 8 Comments

    Jump to recipe
    Text overlay: Vegan coleslaw. Bowl of coleslaw by yellow napkin.

    Vegan coleslaw is an easy side dish that literally takes only minutes to make. It’s especially fast when using a pre-shredded cabbage mix. Great for potlucks, picnics, and cookouts. 

    Easy vegan cole slaw with shredded carrots in white bowl by yellow napkin.

    For whatever reason, there are a lot of people out there who are wary of “vegan food.” (Even though vegan food is just food.)

    So when I’m going to a potluck, picnic, or cookout, I often like to bring plant-based dishes that don’t require explanation.

    If you put coleslaw, mashed potatoes, or potato salad out on a table, no one wonders, “Now what is that? How do I eat it?”

    They’re dishes that are familiar, easily recognizable, and let’s face it, totally delicious.

    Most of the time, coleslaw isn’t vegan. However, the swap to make it that way really couldn’t be easier. Simply replace non-vegan mayonnaise, which is made with eggs, for eggless mayonnaise.

    Vegan coleslaw is tasty on its own as a side dish, or use it as a topper on a saucy sandwich.

    In this post:

    Jump to:
    • Why readers love this recipe
    • Ingredients
    • Step by step instructions
    • Serving ideas
    • FAQ
    • 📖 Recipe

    Why readers love this recipe

    5 stars

    “I have been making this almost weekly since I tried the recipe! I love how crisp it is and love to top my tacos with it! Yum!” – Jamie

    Ingredients

    Here are the ingredients you will need to make this recipe.

    Labeled ingredients for easy vegan coleslaw recipe.

    Vegan mayonnaise: Vegenaise is my favorite, but use any eggless mayo you enjoy.

    White wine vinegar: This adds tang while not overpowering. It can be replaced with brown rice vinegar.

    Lemon juice: Freshly squeezed is best.

    Seasonings: Granulated onion, granulated garlic, and salt.

    Shredded cabbage mix: Pre-shredded cabbage mix is a nice timesaver. I usually buy the kind from Trader Joe’s that’s made with a mix of purple and green cabbage, as well as carrots. (It’s one of my favorite vegan Trader Joe’s products.)

    Look for bagged cabbage mix that is colorful and crisp, not dried out or brown, and without any extra moisture in the bag.

    If you’d prefer to cut cabbage by hand, though, go for it! Just add a few extra minutes to the preparation time in the recipe below.

    Step by step instructions

    Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Vegan mayo dressing for homemade coleslaw.

    Combine the following in a bowl:

    • Vegan mayonnaise
    • White wine vinegar
    • Lemon juice
    • Granulated onion
    • Granulated garlic
    • Pinch of salt
    Dressing being combined with shredded cabbage mix in bowl.

    Add shredded cabbage mix to the bowl.

    Completely combine until all of the cabbage is equally coated with the mayonnaise dressing.

    Serve right away. Or put it into the refrigerator to allow the flavors to meld and the cabbage to soften.

    Serving ideas

    Barbecue jackfruit sandwich topped with vegan coleslaw.

    There are so many ways to enjoy coleslaw!

    Use it as a sandwich topper:

    • BBQ jackfruit sandwich
    • Rachel sandwich with Thousand Island dressing
    Barbecued tofu on plate with potato salad and egg-free coleslaw.

    Serve it as a side dish with:

    • Vegan chili dog
    • Grilled tofu with lemon & rosemary
    • Vegetable sandwich with jalapeño cashew cheese
    • Vegan BBQ Soy Curls – in the air fryer or skillet

    FAQ

    Is coleslaw best when it’s fresh or after storing?

    That’s hard to say! I tend to like cole slaw best on the first day, when it is at its crunchiest. But the next day, coleslaw has had a little more time to marinate in dressing. The cabbage also softens over time.

    So it depends on if you prefer a crisper coleslaw or one that’s a little more marinated.

    Keep in mind that the vegan coleslaw recipe below shows the amounts for freshly made coleslaw. As cabbage softens, it kind of folds into itself.
    (That can look a lot like shrinking.)

    Think of it like a big bunch of kale that can be massaged into a much smaller amount in a kale salad recipe, or even spinach wilting in a pan.

    So if you’re making coleslaw a day or so ahead of time, you may want to double it for your group size to insure that everyone gets enough.

    Simple vegan coleslaw with shredded carrot in bowl.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Vegan coleslaw with carrot in white bowl by yellow napkin.

    Easy vegan coleslaw

    Author: Cadry Nelson
    5 from 4 votes
    Side dishes don’t get much easier than this vegan coleslaw. It’s ready in just minutes! Great for picnics, potlucks, or a fast weeknight side dish. Makes 2 cups of coleslaw.
    Print Pin Rate
    Prep Time: 4 minutes minutes
    Cook Time: 1 minute minute
    Total Time: 5 minutes minutes
    Servings: 4 people
    Course: Side Dish
    Cuisine: American, Vegan
    Keyword: easy, picnic food, potluck dish

    Ingredients

    • 2 Tablespoons vegan mayonnaise
    • ½ teaspoon white wine vinegar or brown rice vinegar
    • ½ teaspoon lemon juice
    • ¼ teaspoon granulated garlic
    • ¼ teaspoon granulated onion
    • Pinch of salt
    • 2 cups shredded cabbage mix* or hand-shredded cabbage

    Instructions

    • Combine vegan mayonnaise, white wine vinegar, lemon juice, granulated garlic, granulated onion, and pinch of salt in bowl. 
    • Add shredded cabbage mix and thoroughly combine. Serve right away or refrigerate until mealtime.

    Notes

    *I use store-bought shredded cabbage mix for the sake of convenience. However, if you’d rather chop your own cabbage that works too! Just cut a head of cabbage into thin slices until you have 2 cups.
    Keep in mind that the cabbage will soften into itself as it rests in the refrigerator. It can look a little like your recipe is shrinking. So if you’re planning on making the slaw a day ahead of time, I recommend doubling the recipe to insure that everyone will have enough. 
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    Nutrition

    Calories: 54kcal | Carbohydrates: 2g | Fat: 4g | Sodium: 46mg | Potassium: 59mg | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 0.2mg

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 4 votes (1 rating without comment)

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    1. Jamie

      May 07, 2019 at 6:51 pm

      5 stars
      I have been making this almost weekly since I tried the recipe! I love how crisp it is and love to top my tacos with it! Yum

      Reply
      • Cadry

        May 08, 2019 at 9:28 am

        That’s so great to hear, Jamie! I’m glad you are enjoying it!

        Reply
    2. Shell

      March 05, 2019 at 11:13 am

      5 stars
      I love cole slaw! I’m super excited about this bag of organic at Trader Joe’s. I’m adding it to my TJ list!

      Reply
      • Cadry

        March 07, 2019 at 6:38 am

        It’s really handy! I like to add a handful of the cabbage mix to spinach salads for another texture. And it means I don’t have to grate any carrots as well, since they’re already in the mix. It’s also terrific for tacos instead of romaine.

        Reply
    3. Susan

      March 04, 2019 at 9:55 pm

      I don’t make coleslaw enough. Unfortunately the bags of preshredded cabbage we get here almost always look super dry and are not good, so if I am making it I generally shred the cabbage with my food processor.

      Reply
      • Cadry

        March 07, 2019 at 6:37 am

        That’s too bad that the bagged cabbage in stores is too dried out where you live. At least the food processor can break down a head quickly.

        Reply
    4. David Busch

      March 04, 2019 at 11:03 am

      5 stars
      This is indeed the perfect coleslaw!

      Reply
      • Cadry

        March 07, 2019 at 6:36 am

        I’m glad you’re a fan!

        Reply

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