Basic Vegan Cole Slaw

Basic vegan coleslaw

The Spruce

Prep: 10 mins
Cook: 0 mins
Chill time: 2 hrs
Total: 2 hrs 10 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
258 Calories
14g Fat
31g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 258
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 11%
Cholesterol 8mg 3%
Sodium 278mg 12%
Total Carbohydrate 31g 11%
Dietary Fiber 10g 37%
Protein 5g
Calcium 163mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like homemade coleslaw but want to make it vegan, look no further than this recipe. A vegan coleslaw is just as good as a traditional American-style coleslaw, and now it will be suitable for anyone on an egg-free or vegan diet.

This simple homemade vegan coleslaw recipe is really easy to make. It is egg-free and dairy-free and perfect for a picnic, potluck, or a vegetarian or vegan barbecue. The trick is that you use vegan mayonnaise instead of regular mayonnaise or store-bought dressing. Like many traditional dishes, there is really no wrong or right way to make coleslaw, so if you are used to doing it somewhat differently, feel free to experiment, and change up this recipe a bit, or, scroll down for more even more creative vegan coleslaw recipes to try out. This simple vegan coleslaw recipe is also completely gluten-free.


  • 1/3 cup vegan egg-free mayonnaise 
  • 3 tablespoons white vinegar
  • Optional: 1 tablespoon sugar
  • 2 tablespoons soy milk
  • Dash salt 
  • Dash pepper
  • 1 head green cabbage (sliced thin)
  • 3 carrots (grated)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for slaw
    The Spruce 
  2. Whisk together the vegan mayonnaise, vinegar, sugar, soy milk, salt, and pepper until smooth and creamy to form a dressing.

    Whisk together mayo
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  3. In a large bowl, combine the thinly sliced cabbage and the grated carrots, and add the mayonnaise and vinegar dressing, tossing it all together to combine well. The goal is to make sure that all of the cabbage and carrots are evenly coated with the dressing. 

    Carrots and cabbage
    The Spruce 
  4. Allow your vegan coleslaw to chill in the refrigerator for at least 2 hours before serving, if you have the time, and longer is just fine.

    Chill in fridge
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  5. To serve, remove from the refrigerator and give it a quick and gentle toss to mix up all the ingredients and the dressing a bit.

    Serve it
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  6. Serve and enjoy!


  • To store any leftover coleslaw salad you have, transfer to an airtight container and place in the refrigerator immediately. Leftover coleslaw can keep up to 1 to 2 weeks if stored properly. Before serving the leftover slaw, you made need to drain some of the juices. Don't remove all of them, but if the slaw is too juicy, it's messy and less appetizing.
  • There are easy ways to add color and flavor to your coleslaw. For more color variety, try a purple cabbage and or some red onion. For some additional flavor, add some whole spices like cumin seeds, coriander seeds, or celery seeds. Mix the spices right into the sauce mixture and they will lend their flavor as the coleslaw chills in the refrigerator.
  • Add leftover coleslaw to sandwiches. Even though the recipe is vegan, this slaw is a great addition to a turkey sandwich. It's also tasty on a veggie sandwich. Eat it right away, and with an extra napkin, since the slaw can be messy.

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