Looking for the perfect side dish to complement any meal? This crunchy vegan coleslaw is a must-have recipe you’ll want to keep on repeat! It’s incredibly easy to make, packed with nutrients, and features a creamy, tangy dressing that’s absolutely irresistible. Whether you’re hosting a summer barbecue, meal-prepping for the week, or simply craving a quick and healthy salad, this vegan coleslaw checks all the boxes.
Why You’ll Love This Recipe
- Healthy and Nutritious: Made with fresh red and green cabbage, plus carrots, this coleslaw is a colorful source of vitamins, antioxidants, and fiber.
- Easy to Make: With just a few simple steps, this recipe comes together in no time.
- Perfectly Balanced Dressing: The creamy vegenaise-based dressing is sweetened with maple syrup and perfectly seasoned with celery seeds, apple cider vinegar, and a touch of salt.
- Diet-Friendly: Naturally vegan, gluten-free, and made with wholesome ingredients, it’s a side dish everyone can enjoy.
Ingredients You’ll Need To Make The Vegan Coleslaw Recipe
For the Coleslaw:
- ½ head red cabbage, shredded
- ½ head green cabbage, shredded
- 2 large carrots, shredded
For the Dressing:
- ¾ cup Vegenaise
- 2 Tbsp apple cider vinegar
- 1 Tbsp white vinegar
- 2 Tbsp pure maple syrup
- ¾ tsp celery seed
- ¼ tsp salt
How to Make Vegan Coleslaw
- Prep the Vegetables:
- Rinse and clean the cabbage and carrots thoroughly.
- Slice the cabbage in half and cut across the core, shredding it finely into a large bowl.
- Shred the carrots and add them to the cabbage mixture.
- Make the Dressing:
- In a medium bowl, whisk together the vegenaise, apple cider vinegar, white vinegar, maple syrup, celery seeds, and salt until smooth and well combined.
- Combine:
- Pour the dressing over the shredded vegetables and toss everything together until evenly coated.
- Chill and Serve:
- Store the coleslaw in the refrigerator until ready to serve. This allows the flavors to meld beautifully.
Dietitian Tips for the Best Vegan Coleslaw
- Slice Thinly: Thinly shredding the cabbage ensures a crisp and even texture.
- Let It Sit: Let the coleslaw chill for at least 30 minutes to let the flavors come together.
- Make It Your Own: Add sliced apples, raisins, or sunflower seeds for extra flavor and crunch.
Serving Suggestions
Pair this vegan coleslaw with:
- Grilled vegetables
- Vegan barbecue dishes
- Tacos or wraps
- As a topping for veggie burgers or jackfruit sandwiches
Why This Vegan Coleslaw Is a Winner
This easy vegan coleslaw is more than just a side dish. It’s a versatile, crowd-pleasing recipe that’s perfect for every occasion, from casual dinners to holiday gatherings. Plus, with its vibrant colors and creamy texture, it’s as beautiful as it is delicious.
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Vegan Coleslaw Recipe
Ingredients
- 1/2 head red cabbage, shredded
- 1/2 head green cabbge, shredded
- 2 large carrots, shredded
Coleslaw Dressing
- 3/4 cup vegenaise I used follow your heart
- 2 Tbsp Apple cider vinegar
- 1 Tbsp white vinegar
- 2 Tbsp pure maple syrup
- 3/4 tsp celery seeds
- 1/4 tsp salt
Instructions
- Rinse and clean cabbage and carrots.
- Cut both cabbage across the core and shred in large bowl.
- Shred carrots then add to cabbage mixture.
Dressing
- Whisk all ingredients into a medium bowl until smooth and well combined.
- Pour into bowl with cabbage and toss well.
- Store in refrigerator until ready to eat.