vegan coleslaw

The BEST healthy coleslaw made with fresh purple cabbage, carrots, cilantro, and a kick of heat from jalapeño. There&#039;s no mayo or sugar, just a naturally sweet and slightly tangy dressing with a hint of pure maple syrup. This simple, healthy coleslaw recipe is vegan, paleo &amp; dairy free and perfect serving with your favorite grilling recipes all summer!

Best Healthy Coleslaw Ever (no mayo!)

For the slaw:

purple cabbage, shredded (about 3 cups shredded cabbage)

carrots

cilantro

jalapeño,

green onion (green part only)

pepitas

almonds

For the dressing:

extra virgin olive oil

apple cider vinegar

garlic, finely minced

cayenne pepper, optional

salt

black pepper

Add all the ingredients for the slaw except for the almonds and pepitas to a large bowl.

In a small bowl, whisk together all the ingredients for the dressing. Pour all over the slaw and toss well to combine. Taste and adjust seasonings as necessary. Cover and place in fridge for at least an hour to allow flavors to marinate together.

Before serving, sprinkle with toasted sliced almonds and pepitas; toss again and serve.

Perfect vegan coleslaw starts with a trick that you have to see to believe! Creamy, crunchy, savory, without a drop of oil or mayonnaise.

Perfect Vegan Coleslaw (oil-free)

head green cabbage

sugar

savory cashew cream*

rice vinegar or apple cider vinegar

dijon mustard

celery seeds celery seed

In the bowl of a salad spinner or other large bowl, toss the cabbage and carrots with sugar and salt.

Let sit for 5-10 minutes, then rinse under cold water and drain. The salad spinner basket is the perfect tool for this, but a large bowl and colander will work just fine.

In the meantime, make the dressing by whisking all of the ingredients together in a small bowl.

Spin the cabbage/carrot mixture dry using a salad spinner, or spread out over a sheet pan lined with kitchen towels and pat dry.

Toss with the dressing, and season with additional pepper to taste.

Keeps well in the fridge for 3-4 days, but it won’t last that long.

Serve as a topping for carrot dogs or as a side at your next potluck.

This delicious vegan coleslaw is super simple and all about that gorgeous dressing. Creamy and crunchy and everything you want a coleslaw to be!

Vegan Coleslaw

(120 grams) Vegan Mayonnaise

Tbsp Distilled White Vinegar

Dijon Mustard

Tbsp Maple Syrup

tsp Sea Salt

tsp Black Pepper

(420 grams) Shredded Green Cabbage*

(110 grams) Shredded Carrot

Add all the ingredients for the dressing into a measuring jug and use a hand whisk to whisk everything together.

Add the shredded cabbage and shredded carrot to a bowl and mix together.

Pour over the dressing and toss until well mixed.

Place the salad bowl into the fridge (covered) and let it sit for at least 1 hour so that the flavors can blend and the vinegar can draw excess water from the cabbage. The salad will be smaller in size when it comes out the fridge than when it went in, this is perfect!

Absolutely delicious! The dressing is superb!

I actually bought a bag of the broccoli slaw from trader Joe's and used that.  It was delicous.  I would add a little more vinegar for me because I personally like a more vinegar tasting coleslaw. Quick and easy recipe.

Fantastic Cole Slaw! Made it for dinner to go along with quinoa burgers. Perfect combo! Next recipe to try is your vegan spinach artichoke dip. Will let you know how that turns out! Thank you for some great recipes!

Super easy and with a subtle taste from the mustard.  Just what I need for our family  lunch today.

My mom always made coleslaw and while I liked it, as an adult I just never bothered.  Now my husband has been bugging me for "years" to make it LOL.  This recipe could not be easier and simple to make.  Loved it - a hit for sure.  Bring on the summer dinners.

I have been making this recipe about twice a month for at least 2 years.  My family enjoy it with seafood, Beyond Burgers, and served with other vegetables.  It is a real 'keeper' recipe.
Thank you so much for sharing on your Blog (which, by the way, I love).

Miso Ginger Edamame Slaw, a light and fresh take on traditional coleslaw featuring green and red cabbage, edamame and a miso ginger dressing.

Miso Ginger Edamame Slaw

cabbage,

red cabbage, thinly sliced

edamame

Dressing

sesame oil

miso

ginger

garlic

soy sauce

liquid sweetener (maple or agave syrup)

sriracha

lime

For Salad: Toss sliced green and red cabbage,...

For Salad: Toss sliced green and red cabbage, shredded carrots, edamame and cilantro into a large salad bow.

For Dressing: Combine all ingredients in a food...

For Dressing: Combine all ingredients in a food processor and pulse until well blended, but not completely smooth.

Combine the dressing with the salad and enjoy!

A vegan take on classic coleslaw salad made with 10 simple ingredients! Easy, crunchy, fresh, tangy, and the perfect side for BBQs, sandwiches, and more!

Easy Vegan Coleslaw

raw cashews* ((soaked

water

tsp spicy brown mustard ((or yellow mustard))

Tbsp white vinegar

tsp apple cider vinegar

Tbsp chopped yellow or red onion

tsp celery salt

Sea salt and black pepper

carrot

shredded red or green cabbage

Soak cashews. Then drain thoroughly and add to a high-speed blender along with water, maple syrup, mustard, white vinegar, apple cider vinegar, onion, and celery salt (or seeds).

Blend on high until creamy and smooth, scraping down sides as needed. If too thick, add more water to thin. If too thin, you can compensate by adding more (raw) cashews (they don't need to be soaked).&nbsp;

Taste and adjust flavor as needed, adding salt and pepper to taste,&nbsp; more celery salt or seeds for more pronounced celery flavor, onion for bite, maple syrup for sweetness, mustard for tanginess, or vinegar for acidity.

Add carrot and cabbage to a mixing bowl and top with dressing. Toss to combine. Enjoy immediately or store covered in the refrigerator to chill - about 4 hours.&nbsp;

Store leftovers covered in the refrigerator up to 4-5 days. Not freezer friendly. Perfect for pairing with things like Vegan Pulled Pork Sandwiches, Vegan Baked BBQ Beans, and Chickpea Sunflower Sandwich!

https://www.youtube.com/watch?v=W62eoXW9yl0

A vegan take on classic coleslaw salad made with 10 simple ingredients! Easy, crunchy, fresh, tangy, and the perfect side for BBQs, sandwiches, and more!

Full Recipe: https://minimalistbaker.com/easy-vegan-coleslaw/

The word coleslaw is believed to have originated from the Dutch dish koolsla meaning “cabbage salad”. It became popular in New York in the 17th and 18th centuries when Dutch settlers arrived in the region.

Coleslaw may have also been inspired by a dish made in ancient Rome that was made with shredded cabbage (or other cruciferous vegetables), melted butter, vinegar, and oil.

Our inspired plant-based version is made without mayonnaise, but still has the creamy dressing and crunchy texture of a classic slaw!
 
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Easy Vegan Coleslaw | Minimalist Baker Recipes

This Vegan Coleslaw recipe is easy to make and absolutely delicious, with just the right amount of creamy dressing to bring it all together!

CLASSIC VEGAN COLESLAW

green cabbage, shredded

red cabbage, shredded

carrots, shredded

vegan mayo

celery seed powder, optional

salt & pepper,

 In a small bowl, whisk the mayo, apple cider vinegar, mustard, sugar, salt, and pepper.

Assemble

 Add the cabbage and carrots in a very large mixing bowl, the larger the better. Pour the dressing all over the cabbage, and toss well to combine. Finish with salt &amp; pepper to taste.

Serve right away, or let the coleslaw rest in the fridge for at least 30 minutes before serving.

Store leftovers in the refrigerator in an airtight container for up to 5 days, but it’s best within 3 days.

I've used this recipe a lot. I love it and love the tips/tricks on slicing or quicker versions using prechopped veggies or store bought vegan mayo. Thank you. I use this as a side or often on top of pulled jack fruit bbq sandwiches. So so good.

Very delicious! Made as instructed and it was perfect. Thank you!

This is my go-to recipe!! Delicious and can’t even tell it’s vegan

Cole slay. Made this recipe scaled down in amount &amp; by eye.  I haven't had cole slaw in a very long time. Shared with my non-vegan dad who enjoyed the salad even though he thought I made too little dressing for the amount of cabbage–I prefer less! The celery seed powder was a welcomed touch.

Excellent 
Just enough if each ingredient.  Ate with cold chicken.  Can’t wait
To try on bbq, hot dogs, and pork sandwiches.  Can’t tell it’s vegan.  My family  will never know 
Thanx Greenie

Classic vegan coleslaw made with the perfect dressing and ready in 10 minutes! Perfect for picnics, potlucks and any other occasion.

Classic Vegan Coleslaw

coleslaw mix with red cabbage and carrots

Vegan Mayo

celery seed

Add the vegan mayo, granulated sugar, apple cider vinegar, celery seed and salt to a large mixing bowl and whisk together until fully combined.

Add in the coleslaw mix and stir well. Cover, and refrigerate for at least 3 hours before serving, if possible. It&#39;s also fine served immediately. Enjoy!

Coleslaw will keep in the refrigerator in a covered container for up to 4 days, but it will get rather limp and less crunchy with time.

I use Stevia instead of sugar and it’s deeeelicious

I have this recipe on repeat. It is so simple and refreshing. I use allulose in place of the sugar and add a chopped apple if I have any lying around. Delicious!!

Question for you: I haven't made your recipe yet. But I made a similar one and the dressing just turned to water. Is that the way this dressing is on this recipe? What vegan Mayo did you use?  Thanks!

Great salad, thank you!  Serving it this weekend with skinny taste pulled pork- no one will ever know the difference!

Delish! Did not have time to refrigerate it but it was still SO good!

OMG, Nora! ❤

This is SO delicious! Thank you, so much, for continually sharing your delicious vegan recipes : )

I was really missing coleslaw and figured I'd check to see if Nora had a recipe. Of course she did and it's perfect! I'll be making this all summer! Thanks Nora!

Quick, easy, and delicious! How could anyone complain?
Thanks for sharing a fantastic recipe.

This is an amazing recipe! Leaves tons of room for creativity too! I added a chopped purple onion, fresh grated garlic-but I'm nuts like that lol.. I served it in/on a Chipotle black bean burger. It was way more fun that plain lettuce. It got 5 stars from all my friends (none of whom noticed the whole meal was vegan)

My go-to slaw recipe. I missed cole slaw so much when I became vegan and I searched for the perfect recipe. IMO, this is it. The celery seed totally makes it, DO NOT leave it out! Thanks so much for publishing this, Nora!

This is my absolute go to for coleslaw. It’s reminiscent of a fried chicken place from my youth, we always ordered extra coleslaw. I’ve gotten great compliments on this slaw. No one has ever even questioned it being vegan 🌱. Nora Cooks is my go to for amazing vegan recipes! Thank you!!

This vegan coleslaw recipe features shredded cabbage, carrots, cilantro, and green onions tossed in a tangy, oil-free, sesame ginger dressing. It&#39;s easy to make, and it&#39;s bursting with bright and tangy flavors! Add texture, color, and layers of flavor to any meal with this delicious dish. 

Vegan Sesame Ginger Coleslaw

almond butter

tbsp tahini

tbsp low-sodium tamari

tbsp rice vinegar

lime juice

hot sauce

maple syrup

garlic (peeled)

green cabbage (thinly sliced)

red cabbage (thinly sliced)

carrots (thinly sliced)

cilantro (roughly chopped (add more to taste))

onions

Put 2 tbsp almond butter, 1 tbsp tahini, 2 tbsp tamari, 2 tbsp rice vinegar, 3 tbsp lime juice, 1 tbsp hot sauce, 1 tbsp maple syrup, 1 garlic clove, and a 2-inch knob of ginger into a small blender cup and blend on high until smooth and creamy.

Coleslaw

Put the thinly sliced red and green cabbage, carrots, green onions, and cilantro into a large mixing bowl. Pour the dressing over the cabbage mixture and toss to combine.

Chill

Cover and put the coleslaw in the fridge to chill for 1 hour before serving.

I love Asian Cole slaw, have tried many recipes - all good. But this one is by far the best.

The dressing for this was spot on! Delicious! The only change I made was adding seasoned Soycurls to make it a meal. Thanks for sharing this gem!

The whole family loves this slaw.  We add jalapeños for some kick.  It’s especially delicious on grilled tofu tacos.

Delish!  Very fresh.   I used precut slaw with a bunch of grated carrots, cilantro and fresh mint.

Extremely tasty and flavorful, filling and easy to make. Perfect recipe!!

I made this coleslaw to put on top of  jackfruit sliders. It was the perfect addition to the sweet flavor of the pineapple and barbecue sauce. I will be making this again.

I just made this ginger coleslaw. I tasted it before I put it in the fridge to chill and it was soooo good! Can't wait to try it in an hour!
Thanks!

Top 8 vegan coleslaw recipes from across the web

The most viewed vegan coleslaw recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Healthy Coleslaw Ever (no mayo...

Perfect Vegan Coleslaw (oil-free)

Vegan Coleslaw

Miso Ginger Edamame Slaw

Easy Vegan Coleslaw

CLASSIC VEGAN COLESLAW

Classic Vegan Coleslaw

Vegan Sesame Ginger Coleslaw

Top 8 vegan coleslaw recipes from across the web

The most viewed vegan coleslaw recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Healthy Coleslaw Ever (no mayo...

Perfect Vegan Coleslaw (oil-free)

Vegan Coleslaw

Miso Ginger Edamame Slaw

Easy Vegan Coleslaw

CLASSIC VEGAN COLESLAW

Classic Vegan Coleslaw

Vegan Sesame Ginger Coleslaw

The most viewed vegan coleslaw recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine