Vegan Coleslaw is a simple salad made with shredded cabbage and a creamy dressing. Serve with Vegan Brisket, Grilled BBQ Tofu, or Lentil Sloppy Joes.
Classic Coleslaw Recipe
Coleslaw is a perfect addition to any summertime cookout! I like this recipe because the cabbage retains just the right amount of crunch and flavor without drowning in dressing. I can’t stand a soggy coleslaw!
For convenience, I usually opt for bagged coleslaw mix. I like the blend of colors, and it’s important for my food to be pretty. Sometimes I also stir in chilled apple chunks for a little something extra just before serving – yum!
Ingredients for Vegan Coleslaw
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Vegan Mayonnaise – The creamy base of the dressing. Hellmann’s Vegan and Vegenaise both work well here.
- Apple Cider Vinegar – Adds the tangy bite that keeps the dressing from tasting flat. Don’t skip it.
- Celery Seed – The ingredient that makes this taste like classic coleslaw. It’s a small amount, but it makes a noticeable difference.
- Garlic Powder and Onion Powder – Background seasonings that add depth without competing with the other flavors.
- Kosher Salt and Ground Black Pepper – Simple seasonings that bring it all together.
- Coleslaw Mix. I use a bagged mix of cabbage and carrots for convenience. A shredded head of green or red cabbage works just as well.
How to Make Vegan Coleslaw
STEP ONE: Make the Dressing. In a medium bowl, combine all ingredients except the coleslaw mix. Stir until well blended.
STEP TWO: Put it Together. Add coleslaw mix and toss to coat. Refrigerate until chilled, then serve cold.
Frequently Asked Questions
Apple cider vinegar gives this dressing its characteristic tang. White wine vinegar works as a substitute with a slightly milder flavor. White vinegar also works, but is sharper; use a little less if substituting.
For a mayonnaise-free version, try my Oil and Vinegar Coleslaw. It uses a Dijon vinaigrette dressing and has a lighter, crispier result.
Make sure the coleslaw mix is fully dry before adding the dressing. If using freshly shredded cabbage, pat it dry with paper towels first. Bagged mix is usually dry enough straight from the bag. Dress it close to serving time rather than hours in advance.
Yes. Thinly sliced red onion, shredded carrots, or a handful of chopped fresh parsley all work well stirred in just before serving.
Storage
Store leftover coleslaw in an airtight container in the refrigerator for up to three days. The cabbage will soften over time, but the flavor holds well.
More Coleslaw Recipes
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Vegan Coleslaw Recipe
Ingredients
- 3/4 cup vegan mayonnaise
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons apple cider vinegar
- 14 ounces coleslaw mix or shredded cabbage.
Instructions
- In a medium bowl, combine all ingredients except coleslaw mix. Stir until well blended.
- Add coleslaw mix and toss to coat. Refrigerate until chilled then serve cold.
Nutrition
This post was updated on April 10, 2026.
Jasey McBurnett
This looks great! Love the spices and the cider vinegar!
Scarlett @Scarletts Excellent Adventures
New follower from SITS facebook share. Loving your recipes! Being pregnant, I have been craving a good coleslaw. I'll have to try your recipe.
Tavo
Hey there! I just had to drop by and give a big shout-out for your easy vegan coleslaw recipe. It’s an absolute game-changer! The combination of fresh, crunchy veggies and that tangy, creamy dressing is simply irresistible. I love how straightforward and fuss-free the recipe is and the flavors are perfectly balanced. Thank you for sharing this gem with us. You’ve definitely won me over as a loyal fan!
thiswifecooks
Thanks so much, Tavo!
nancy
been totally craving a good slaw the last couple days. Thank you for this easy and super tasty recipe. I made a big batch!
Erin
This coleslaw is so tangy, creamy, easy to make and delicious! Thanks for the great recipe.
Andrea White
this coleslaw turned out so good! will definitely be making it again for fourth of july!