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.
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:
Why readers love this recipe
“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.
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.
Combine the following in a bowl:
- Vegan mayonnaise
- White wine vinegar
- Lemon juice
- Granulated onion
- Granulated garlic
- Pinch of salt
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
There are so many ways to enjoy coleslaw!
Use it as a sandwich topper:
- BBQ jackfruit sandwich
- Rachel sandwich with Thousand Island dressing
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
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.
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
Easy vegan coleslaw
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.
Jamie
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
Cadry
That’s so great to hear, Jamie! I’m glad you are enjoying it!
Shell
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!
Cadry
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.
Susan
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.
Cadry
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.
David Busch
This is indeed the perfect coleslaw!
Cadry
I’m glad you’re a fan!