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This mayo-free vegan coleslaw is so delightfully crisp and creamy for the perfect picnic side. It is made with rainbow-colored cabbage and carrot shreds tossed in a homemade Vegan Slaw Dressing with a kick! Every colorful bite is a combination of light, tangy, sweet, and mildly zesty flavors. Only 20 minutes of prep!
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Why You’ll Love this Healthy Vegan Coleslaw Recipe
This crowd-pleasing side is a classic for a reason. And my mayo-free version is even healthier with it’s lower-fat quantity and hidden protein source in the creamy dressing. It’s the perfect side for a BBQ or potluck, but also for weekly dinner rotation. You can customize it for ever occasion and tweak it to fit your taste.
With all the veggies, this side dish is full of great health benefits like vitamins A, C, and K, fiber, and antioxidants. And it’s budget friendly, at that! Cabbage and carrots are very affordable. The sesame seeds are a nice touch (visually & texture-wise), but if they’re out of budget, it’s fine to leave them out.
Plus, this fresh coleslaw is so quick and easy, you won’t even miss the bagged grocery-store version. The majority of the prep work is shredding the vegetables, which can go quick if you use a mandolin or a food processer with a shredding blade. It just takes 10 minutes, or 16 total if you need to make the slaw dressing. And it’s a great dish to make ahead, so it can chill and let the flavors meld before serving!
Ingredients for Crunchy Vegan Coleslaw
Slaw Dressing: It is made of creamy silken tofu combined with cayenne (optional) to give it a kick! This vegan version is mayo-free and ready in just 6 minutes, with multiple flavor variations.
Cabbage: You can use a mixture of red, green, or purple cabbage varieties. I used savoy, but feel free to use regular or Napa too.
Carrots: Aside from adding more color, it lends a touch of sweetness to the salad, which goes well with thedressing.
Toasted Sesame Seeds: Adding these is optional, but it’ll take your vegan Coleslaw to the next level! Feel free to toast them yourself at home.
How to Make Vegan Coleslaw
Make the dressing. (If not yet ready). Follow the steps here.
Prep your cabbage and carrots. Any wilted or discolored leaves should be discarded. Quarter the cabbage and thinly slice it. Wash, peel, and shred the carrots.
Mix with the dressing. In a mixing bowl, add the green cabbage and carrots. Next, place the red cabbage in a separate bowl. Divide the dressing into two bowls. Massage the veggies until they soften for about 3-5 minutes. Make sure the vegetables are thoroughly coated.
Chill. Refrigerate both bowls covered with cling wrap. Give your coleslaw an hour in the fridge to soak the dressing up. Alternatively, you can chill overnight.
Toast the sesame seeds. In a non-stick pan, toast the sesame seeds over low to medium heat for about 3-5 minutes.
Assemble. Remove the bowls from the fridge at least 10 minutes before serving. When it’s time to serve, mix the green and red together. Sprinkle some of the toasted sesame seeds and enjoy!
Add-Ins, Variations, and Substitutes
Fruits: If you have fruits that are in season, feel free to add them. Apples, pineapples, mandarins, and grapes are great additions.
Nuts: Chopped walnuts, almonds, sunflower seeds, etc., can give your vegan coleslaw that extra crunch.
Herbs: Spruce it up by adding a few herbs like scallions, dill, mint, and cilantro.
Veggies: Add more veggies. Consider firm/crisp veggies that can shred well, or be chopped finely, like Brussels sprouts, broccoli, and kale.
Toni’s Recipe Tips for Vegan Coleslaw
Don’t slice too thin: Don’t slice your cabbages too thinly, otherwise, the salad will become mushy when combined with the dressing.
Add dressing gradually: Before you dump ALL the dressing into the bowls, try reserving some. Massage with most of the dressing, and if it needs more or you like your slaw well-dressed, then put the rest in. Remember, you can always add more later, so you don’t end up with a soupy slaw.
Stir sesame seeds while toasting: When toasting the sesame seeds, make sure to stir and move them frequently in the hot pan to prevent them from burning.
Transport it separately: If you are making your vegan coleslaw to go, put the green/carrot mix on top of the red, and mix once at your destination. Place the seeds in a small plastic bag/glass jar, which you can throw right on top of the cabbage in your large bowl.
Prep ahead: Everything can be chopped and sliced ahead of time. You can even make the dressing in advance and store it in the fridge.
Use pre-shredded veggies: No time for shredding? Buy a bag of coleslaw mix instead. This will significantly reduce your prep time.
Storage Instructions
Fridge: Store leftover coleslaw in the fridge using an airtight container for up to 3 days. Keep in mind that the more it stays in the fridge, the more the veggies become softer and less crunchy. Freezing the Coleslaw may not be a good idea as it will lose its overall texture. When making ahead, you can store the veggies and dressing separately for longer shelf life.
Leftover Coleslaw: Put any leftovers to good use by repurposing it to top tacos or sandwiches! When you have a crunchy cabbage mixture to top your sandwich, you don’t need lettuce, tomato, or onion. Once the veggies have really softened, you can serve them on top of tortilla chips. Just make sure to drain the excess liquid first.
If you tried this Vegan Coleslaw recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
This mayo-free vegan coleslaw is so delightfully crisp and creamy for the perfect picnic side. Its made with rainbow-colored cabbage and carrot shreds tossed in a homemade Vegan Slaw Dressing with a kick! Every colorful bite is a combination of light, tangy, sweet, and mildly zesty flavors. Ready in 20 minutes!
If you haven't already, prepare the Dressing recipe!
For both the green and red cabbages, peel off any wilted, discolored, otherwise undesirable outer leaves. Quarter, core, and slice thinly, but not super duper thin! You don't want your slaw to become mush later after massaging it with the dressing.
Mix the green cabbage and carrots in a large bowl and place the red cabbage in another bowl. Split the dressing between the two bowls, and massage until the cabbage has softened — about 3 to 5 minutes.
Cover both bowls, and refrigerate. Ideally, overnight, but give it at least an hour for the cabbage to soften/soak up the dressing.
If toasting your own sesame seeds: Put the seeds in a single/uniform layer in a dry, non-stick skillet. Heat over low to medium heat for about 3-5 minutes, stirring/moving the skillet frequently. Don't let them burn!
Remove the bowls at least 10 minutes before serving. Mix the green and red together, and throw in the sesame seeds if you got them.
Enjoy your slawesome side dish!
Notes
Don’t slice too thin: Don’t slice your cabbages too thinly, otherwise, the salad will become mushy when combined with the dressing.
Add dressing gradually: Before you dump ALL the dressing into the bowls, try reserving some. Massage with most of the dressing, and if it needs more or you like your slaw well-dressed, then put the rest in. Remember, you can always add more later, so you don’t end up with a soupy slaw.
Stir sesame seeds while toasting: When toasting the sesame seeds, make sure to stir and move them frequently in the hot pan to prevent them from burning.
Transport it separately: If you are making your vegan coleslaw to go, put the green/carrot mix on top of the red, and mix once at your destination. Place the seeds in a small plastic bag/glass jar, which you can throw right on top of the cabbage in your large bowl.
Prep ahead: Everything can be chopped and sliced ahead of time. You can even make the dressing in advance and store it in the fridge.
Use pre-shredded veggies: No time for shredding? Buy a bag of coleslaw mix instead. This will significantly reduce your prep time.
A former math teacher, Matt is now cooking up food in a vegan restaurant in Berkeley, CA. More than 5 years into his vegan journey, he loves sharing tasty, compassionate, and healthful food with friends and family–and strangers, too, sometimes!
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