This Easy Vegan Coleslaw is creamy, delicious, and so easy to make. Made in one bowl with 5 ingredients, it’s the perfect vegan slaw for BBQ dishes, picnics, and summer potlucks! Oil-free, gluten-free, and healthy.
An amazing plant-based coleslaw recipe without mayo and no oil? Yes, that’s right. I know it seems impossible. But, trust me. IT’S SO FREAKING GOOD! It’s everything you want in a classic coleslaw: Creamy, crunchy, tangy, and absolutely delicious!
This vegan coleslaw is the essential summer side dish. And, as an added bonus, because this coleslaw is dairy-free, you don’t have to worry about it spoiling when you bring it to picnics and potlucks. Just sayin’…
Ready? Let's make some homemade classic coleslaw!
Ingredients You’ll Need…
This vegan coleslaw recipe is so easy and requires just a few simple whole foods, plant-based ingredients to create one amazing summer side dish.
- Bagged Coleslaw Mix w/ Red Cabbage & Shredded Carrots: These sometimes come in 15 & 16-ounce bags as well. They work just as well. You can chop it yourself, but I prefer the convenience. And, I choose the one with cabbage and carrots because I like the “crunch.”
- Vegan Cashew Mayo: What makes this 5-ingredient coleslaw recipe so creamy and good is my Cashew Mayo. It’s much healthier than regular vegan mayo, easy to make, and uses only real ingredients.
- Maple Syrup: The sweetness pairs really well with the acidity from the vinegar.
- Apple Cider Vinegar: The tangy element of this recipe.
- Celery Seed: Adds an aromatic, savory, and earthy element to dishes like this. Celery seed also has some surprising health benefits.
- Salt & Pepper: This is completely optional so add as you see fit.
How To Make Vegan Coleslaw
- Prepare the cashew mayo if you haven’t already. Here’s the recipe! Once this is done it’s time to make the vegan coleslaw dressing. Simply add the mayo, maple syrup, apple cider vinegar, and celery seed to a small mixing bowl and whisk. You want it to be smooth and creamy.
- Next, add the bagged coleslaw mix to a large mixing bowl, pour in the dressing, and toss. Taste, season with salt and pepper if necessary, and toss again. That’s it! Delicious creamy vegan coleslaw.
- You can enjoy this right away, but it’s best to cover and let sit in the fridge for at least an hour.
How To Store
You can store any leftovers covered in the refrigerator up to 4-5 days. And, no, it is not freezer friendly. And, it gets even better the next day, so it’s perfect for planning ahead. Winning.
Reasons you will love this easy Vegan Coleslaw
- Easy to make
- Creamy
- Oil Free & Gluten Free
- Healthy
- Crunchy
- Absolutely delicious!
What To Serve With Vegan Colesalw
This is the perfect vegan slaw for bbq dishes like…
- Best Vegan Pulled Pork Sandwich
- Easy BBQ Baked Beans
- Vegan Carrot Hot Dogs
- Best Vegan BBQ Sandwich
- Roasted Brussels Sprouts
Technically, coleslaw is a salad so if you want more “salad” dishes you can try my Best Vegan Potato Salad, Vegan Macaroni Salad, & Chipotle Chickpea Kale Salad with Tahini Dressing.
If you try this recipe be sure and let me know! Leave a comment, rate it, and don't forget to tag a photo #shaneandsimple on Instagram. Peace, grace, and good vibes.
Easy Vegan Coleslaw
This Easy Vegan Coleslaw is creamy, delicious, and so easy to make. Made in one bowl with 5 ingredients, it's the perfect vegan slaw for BBQ dishes, picnics, and summer potlucks! Oil-free, gluten-free, and healthy.
- Prep Time: 1 hour 10 mins.
- Total Time: 1 hour 10 mins.
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Raw
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 14–ounce bag precut coleslaw w/red cabbage and carrots
- 1 cup Shane & Simple Vegan Cashew Mayonnaise
- 2 Tbsp maple syrup
- 2 Tbsp apple cider vinegar
- ¼ tsp. celery seed
- Salt and pepper to taste
Instructions
- Add the cashew mayo, maple syrup, apple cider vinegar, and celery seed to a small mixing bowl and whisk everything together until well combined.
- Add the bagged coleslaw mix to a large mixing bowl, pour in the wet mixture, and toss well to coat. Season with salt and pepper then toss once more. Cover and let chill in the fridge for at least 1 hour before serving.
Notes
You can use 14, 15, or 16 ounces bagged coleslaw mix.
You can store any leftovers in the fridge covered for 4-5 days. And, no, it does not freeze well.
Nutrition
- Serving Size: ½ cup
- Calories: 92
- Sugar: 4.1 g
- Sodium: 59.8 mg
- Fat: 5.6 g
- Carbohydrates: 8.9 g
- Fiber: 1.2 g
- Protein: 2.9 g
- Cholesterol: 0 mg
I made this slaw and put it on my lentil tacos, with avocado and hot sauce. It was really delicious slaw.
Another good one,Thank you for sharing
This looks awesome but I cannot have nuts or seeds. Which should I substitute for the cashews: white beans, silken tofu, steamed cauliflower, flax eggs or do you have another suggestion? I’m serving it for Independence Day with your BBQ sandwich made with soy curls.
If you’re talking about the mayo, use the silken tofu mayo.
Recipe: https://shaneandsimple.com/vegan-tofu-mayonnaise-recipe-oil-free/
Awesome! Will do. I can’t believe I missed this recipe on your site. You are my “go to” for pretty much everything so the fact that I even had to ask the question before looking baffles me. LOL!
Made your coleslaw today and it is delicious. Love the cashew mayo in it. Thanks for a great recipe. I also made your black eyed peas in the instant pot and it is also a winner. You are th3 best. Love your recipes.
Thank you!
I made this last night for my non-vegan daughter, since I typically make one batch of coleslaw for her and another for the rest of us. She devoured it and asked for seconds, proclaiming it to be better than what I normally make and far superior to store-bought coleslaws. I call that a win. Thanks for another great (and simple) recipe, Shane!
This recipe is an instant family favorite! I like how the acv lends to the creaminess and tanginess of this slaw. I did modify a lil bit by adding dried cranberries and pineapple.
Yummy and easy. I am trying to avoid vinegar though and just used up the end of it in this recipe. Do you think I could sub lemon juice in this, and just leave out the vinegar in the dressing?
I’ve never tried it, but I see no reason why it wouldn’t work.
Made this coleslaw with your cashew dressing along with your BBQ tempeh ribs! Chalk it up for another (two) delicious recipe!
Veganism never tasted so good! 😋
This was a big hit! Will definitely be a summer staple. Yum!
Yes!!! My first time making your vegan mayo and it was wonderful. Then, when added to all the other ingredients for the coleslaw, it was amazing! I will be repeating this often. Shane, I love your recipes and I recommend you to others – vegan or not! Thanks for making things simple!
I had a bag of broccoli slaw in the fridge that I needed to use. I had seen your recipe and decided to give it a whirl. My husband isn’t a big coleslaw fan so I was kicking myself for making a whole recipe when I would probably be the only one eating it. But my worries were for naught! After eating what was on his plate, my husband asked if we had more. He proceeded to take THE ENTIRE SERVING BOWL and eat it all! Obviously I will be making this many times over. Thanks for sharing your recipes!
I should have looked here first for a coleslaw recipe. I see many that don’t include the celery seed, which seems like it needs to be in there. Anyhow, this tastes FANTASTIC….and I’m not surprised. My favorite recipes are from Shane & Simple. I have a ton more to try. We will pair this with vegan burgers from the grill.
so good! first time making the “mayo”, too, yummy!
I love the flavor of the Vegan Mayo! Truly great. I could not get it to blend smooth. Was I wrong to drain the water after soaking the cashews?
No, you should drain the cashews. A couple of questions: 1) Did you water to the blender? 2) What type of blender do you have?
Hello Shane. We will definitely make this coleslaw. Your cashew mayo is awesome. So, we do love your macaroni salad, bbq sauce recipes. Thank you so much Many family members also have prepared. So, thank you Shane. We are your friends from Buffalo, New York. Be safe and healthy! Sincerely. Santina
Thank you so much, Friend:)
Creamy, oil-free, without mayo, and healthy.
Thank you for making this standout recipe a stand-alone recipe. I had made a note to find the recipe with your utterly incredible “best pulled pork” recipe. Both recipes are on constant rotation in our house this summer. Thanks for sharing your kitchen creativity and helping us stay healthy while eating deliciously well!
Renee, it’s my joy and thank you so much for the kind words. Peace.