Basic Vegan Cole Slaw Recipe

By Jolinda Hackett

Updated 12/18/18

Basic vegan coleslaw

The Spruce

  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Chill time: 2 hrs
  • Yield: about 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: about 4 servings
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.)

Like homemade coleslaw? Looking for a way to make it vegan? Here's how to make a traditional American-style coleslaw suitable for anyone on an egg-free or vegan diet.

You can easily make this simple homemade vegan coleslaw recipe - it's egg-free and dairy-free - for a picnic, potluck, or a vegetarian or vegan barbecue by using vegan mayonnaise instead of regular mayonnaise or store-bought dressing. Like many traditional dishes, there's really no wrong or right way to make coleslaw, so if you're 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.

Ingredients

  • 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
    The Spruce 

  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 and to make sure that the 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
    The Spruce 

  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
    The Spruce

  6. Serve and enjoy!

Tips

  • 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.