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.
Vegan Coleslaw Recipe
This crunchy vegan coleslaw recipe is quick, easy, and packed with flavor! Made with fresh cabbage, carrots, and a creamy, tangy dressing, it’s the perfect plant-based side dish for any meal. Naturally gluten-free and customizable, this coleslaw is a must-try.
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.