Are you looking for a healthy and flavorful side dish to accompany your meals? Look no further than this delicious vegan coleslaw recipe! Packed with fresh vegetables and a creamy dressing, this coleslaw is sure to become a favourite in your recipe collection. Why not also check out some of my other favourite side dish recipes to take to a BBQ or potluck like this vegan potato salad, these super simple smashed potatoes, or this delicious pomegranate and potato salad recipe.
If it's just a simple slaw for a sandwich or to compliment a BBQ plate, you could also try this easy pickled red cabbage recipe or this easy pickled red onion recipe. Both are incredibly easy to make and delicious on their own as well as awesome flavour additions to any BBQ plate!
Why You'll Love This Recipe
The number one reason why I love this recipe is because of the ultra creamy super delicious homemade veganaise! Not only is it delicious, but it's also vegan, making it a great option for those with dietary restrictions. Plus, it's easy to make and can be prepared in just a few simple steps. Whether you're hosting a summer BBQ or just want to add some veggies to your lunch, this vegan coleslaw recipe is the perfect choice. So, grab your ingredients and let's get cooking!
Step by Step Instructions For Vegan Coleslaw
Gather The Ingredients
To make this vegan coleslaw recipe you will need the following ingredients:
- ¼ head of red cabbage (medium size)
- ¼ head of green cabbage (medium size)
- 2 medium carrots
- 1.5 to 2 cups of vegan mayonnaise. You can use store-bought, but I highly recommend that you make my homemade vegan mayonnaise. It's very quick and easy to make and it's way better than any store-bought one!
Step By Step Instructions
To make this vegan coleslaw recipe:
- Slice the green cabbage lengthways and then once in half
- Slice the red cabbage the same, lengthways and then once in half
- Peel the carrots and either julienne or grate the carrots using a food processor. I like to use a food processor because it is fast.
- Make the vegan mayonnaise. I strongly recommend using 2 x servings of my homemade veganaise recipe (refer to blog notes).
Tips For Making a Vegan Coleslaw
- Grate the carrots using a food processor for a quick and easy preparation
- For additional flavour, add ½ a medium red onion
- For a tangy dressing, add 1 tablespoon of dijon mustard to the vegan mayonnaise
- Add 1 to 2 tablespoons of maple syrup to the vegan mayonnaise for an additional sweetness
- Refrigerate before serving, this recipe tastes best cold
- Serve it at a BBQ! If it's a vegan BBQ, this goes great with my marinated tempeh skewers
Recommended Recipe Variations
This recipe is the most simplest version of my vegan coleslaw. However, sometimes I like to add a few additional items for extra taste and dazzle! Those things are:
- ½ a red onion. Slice the red onion lengthways (similar to the red and green cabbage)
- ½ a cup of either fresh Pomegranate or dried cranberries
- 1 tablespoon of dijon mustard and 1-2 tablespoons of maple syrup mixed in with the vegan mayonnaise
Serving Suggestions for Vegan Coleslaw
This vegan coleslaw recipe is a great side dish for any meal. It pairs well with BBQ favorites like grilled tofu, veggie burgers, or portobello mushrooms. It's also a great addition to sandwiches or wraps for a crunchy texture and added flavor. Plus, it's a great option for meal prep as it can be stored in the fridge for up to 3 days.
Frequently Asked Questions about Vegan Coleslaw
Is coleslaw vegan?
Traditional coleslaw recipes often contain mayonnaise, which is made with eggs, making it not vegan. However, this vegan coleslaw recipe uses a dressing made with soy milk, apple cider vinegar, canola oil, and salt, making it completely vegan.
Can I make this coleslaw ahead of time?
Yes, this coleslaw can be made ahead of time and stored in the fridge for up to 3 days. In fact, the flavours will continue to develop and intensify the longer it sits in the fridge.
Is this coleslaw gluten-free?
Yes, this coleslaw is gluten-free as it does not contain any wheat or gluten-containing ingredients.
- ¼ head red cabbage
- ¼ head green cabbage
- 2 medium carrots
- 1½ to 2 cups vegan mayonnaise refer to blog notes for 2 x servings of my homemade veganaise
- Slice the green cabbage lengthways and then once in half¼ head green cabbage
- Slice the red cabbage the same, lengthways and then once in half¼ head red cabbage
- Peel the carrots and either julienne or grate the carrots using a food processor. I like to use a food processor because it is fast.2 medium carrots
- Make the vegan mayonnaise. I strongly recommend using 2 x servings of my homemade veganaise recipe (refer to blog notes).1½ to 2 cups vegan mayonnaise