Just because you gave up mayonnaise, doesn't mean you have to give up eating creamy, delicious coleslaw during the bbq season. This vegan coleslaw recipe takes just minutes to make.

Plus you won't have to announce it as a “vegan” option at your summertime gatherings. Why? Because nobody will notice. They'll be too busy scarfing it down!

Tips for Making Easy Vegan Coleslaw

Many vegan coleslaw recipes start by having you make your own vegan mayonnaise or call for store-bought vegan mayonnaise. I wanted to simplify the process of making this recipe for those who don't make vegan mayo on a regular basis and/or don't have access to store-bought vegan mayo in their area (like me).

So, I made the dressing quick and easy. Just whip it up in a small bowl until well combined. Then, add it to the coleslaw mix, toss thoroughly, and enjoy!

This vegan coleslaw is best when served fresh. Ideally, you should make and serve this coleslaw immediately. If you plan on transporting the coleslaw to a get-together or picnic, keep it cold at all times.

Alternately, you can make the coleslaw dressing ahead of time, store in the refrigerator, and dress the coleslaw mix immediately before serving.

Leftovers may be kept for a couple of days in the refrigerator.

Nutrition

This recipe is equally enjoyable for those who focus on a plant-based diet and those who don't. But the best part about this recipe is how packed full of nutrition it is.

Not only is it a decent source of protein (3.4g) and fiber (2.4g), it packs it's biggest nutritional punch being a significant source of iron, at a whopping 24% of your daily iron needs per serving.

Print the Recipe!

Print Pin

5 from 2 votes

Easy Vegan Coleslaw

Just because you gave up mayo, doesn't mean you have to give up eating creamy, delicious coleslaw. This vegan coleslaw recipe takes just minutes to make.

Course Salad, Side Dish

Cuisine American

Keyword vegan

Prep Time 5

Total Time 5

Servings 5 servings

Calories 120kcal

Author Nerdy Millennial

Ingredients

5 cups coleslaw mix with red cabbage and carrots
1/4 cup cashew butter smooth
3 T lemon juice
1/4 cup rice vinegar or apple cider vinegar
2 T water
1 tsp salt
1 tablespoon maple syrup
2 tsp celery seeds

Instructions

To make the dressing, mix the cashew butter, lemon juice, rice vinegar, water, salt, maple syrup, and celery seeds in a small bowl until smooth and evenly mixed.
Put the coleslaw mix into a large bowl. Pour the dressing over the mix, stirring until evenly coated.
Serve immediately or allow to cool in the refrigerator for 10-15 minutes before serving.

Emily Thompson

Through her passion for cooking and recipe creation, Emily draws inspiration from treasured moments spent in her grandmother's kitchen and the vibrant cuisines she has encountered around the world. Join her on this flavorful adventure as she shares delightful recipes that embody the essence of her culinary experiences. Discover the secrets of her grandmother's kitchen, explore global flavors, and unleash your own creativity in the joy of cooking with Emily. Get ready to embark on a delicious journey that will leave your taste buds craving more.

Latest posts by Emily Thompson (see all)