Best Healthy Vegan Coleslaw
This Vegan Coleslaw makes a perfect side dish option for cookouts and potlucks and can be ready in less than 15 minutes. The healthy oil-free dressing is what really sets this recipe apart.
My husband is a huge coleslaw fan, and this is the recipe I have been making for 30 years, only now it’s much healthier and made without any oil or dairy products. He also loves my oil-free red coleslaw that we usually serve with my amazing vegan BBQ recipe.
Reasons we love this coleslaw recipe
- Creamy and Flavorful Vegan Mayonnaise: This coleslaw features a rich and creamy homemade vegan mayonnaise that adds incredible flavor. Perfect for those who want to enjoy a classic taste without any dairy.
- Completely Dairy-Free and Vegan: Enjoy a traditional coleslaw experience without any animal products. This recipe is 100% vegan and dairy-free, making it ideal for those with dietary restrictions or who follow a plant-based lifestyle.
- Quick and Easy to Prepare: This vegan dairy-free coleslaw recipe is simple and quick to make. With easy-to-follow steps, you can have a tasty side dish ready in no time, perfect for barbecues, picnics, or everyday meals.
Ingredients needed
This coleslaw is so simple to make with the traditional ingredients that you will find in almost any coleslaw salad recipe.
- Cabbage- I usually opt for purchasing the precut coleslaw bags in the produce section of the grocery store. It speeds up this recipe by not needing to chop veggies, and it already has colorful cabbages and shredded carrots in the mix.
- Onion- This adds flavor and crunch. I like to use purple onions for added color.
- Vinegar– The tangy flavor of coleslaw is achieved by using vinegar. There are several types you can use, but my preference is basic white vinegar.
- Relish- For added sweetness and crunch, relish works perfectly.
- Sweetener– I like to use pure cane sugar, and other options would be sucanat, date, or maple sugar.
- Vegan low-fat mayo- My dairy-free mayonnaise recipe is what keeps this recipe vegan and low-fat.
Variations & Substitutions
- Make it easier- Use pre-shredded coleslaw mix in a bag to cut down on the time needed to prepare this recipe.
- Homemade mayonnaise- The vegan mayo recipe will make a little more than needed for this dish, and I suggest saving the rest to try on sandwiches and wraps.
- Onion options- Though any variety of onions can be used, I like to use red onion to make this dish even more like a rainbow of colors.
How to make vegan coleslaw
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: I like to use pre-shredded slaw to make this recipe to save time. These prepackaged bags can be found in the produce section of most grocery stores. Just be sure to purchase the one that is veggies only. Some come with a premade dressing that isn’t a healthy option, and you won’t need it for this coleslaw salad recipe.
STEP #2: Dice a red onion or another onion variety of your choice. I like the red or purple onion because it makes this an even more beautifully colorful side dish.
STEP #3: The dressing for this coleslaw begins with my delicious and healthy Eggless Low-Fat Vegan Mayo. Simply combine the 5 ingredients and process in a blender for about 1 minute until nice and creamy. This will make more mayo than needed for this recipe, so I suggest using it to make sandwiches and even sauces like our vegan ranch dressing.
STEP #4: Combine 3/4 cup of the freshly made vegan mayo with the other dressing ingredients–vinegar, sugar, salt, and pepper–in a medium bowl and whisk together well.
STEP #5: Pour coleslaw dressing mixture into chopped veggies (cabbage mixture, diced onion, relish, sweetener, and salt & pepper and combine to coat thoroughly.
STEP #6: Serve immediately or cover and refrigerate for up to 5 days. Colorful, crunchy, creamy. No one will ever realize it’s actually healthy!
What to serve with coleslaw
Coleslaw pairs well with so many other sides like my vegan bbq sandwiches, bacon-free baked beans, corn on the cob, lentil Sloppy joes, BBQ tempeh, sandwiches, black bean burgers , and so much more.
*Original publish date January 31, 2015
Frequently Asked Questions
No, there are store-bought vegan mayonnaise varieties that can be used, but they are usually much higher in fat and sugar. I highly suggest trying my dairy-free, egg-free mayo recipe because it’s delicious on sandwiches and in sauces.
Absolutely! You can customize your vegan coleslaw recipe by adding different vegetables such as red cabbage, bell peppers, or scallions. You can also mix in some fresh herbs like parsley or dill for extra flavor. Adjust the seasoning and sweetness to your preference to make it perfect for your taste.
Store in the refrigerator in an airtight container for up to 4-5 days. This recipe will NOT freeze well.
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Vegan Coleslaw
Ingredients
Coleslaw
- 8 ounces pre-shredded coleslaw mixture
- 1 small onion diced
- 1/4 cup sweet pickle relish
- 3/4 cup low-fat mayo
- 2 tablespoons white vinegar
- 2-3 tablespoons pure cane sugar sucanat, date, or maple sugar
- 1 teaspoon salt (add more to taste)
- black pepper
Low-fat Vegan Mayo
- 1 package of silken firm tofu 12-15 oz
- 1 tablespoon healthy sweetener as above
- 1 tablespoon red wine vinegar or lemon juice
- 1 tablespoon Dijion mustard
- 1/4 teaspoon sea salt
Instructions
- Begin by making the homemade vegan mayonnaise above that is as simple as combining the 5 ingredients in a blender.
- Place approximately 8 oz of the pre-shredded slaw mixture in a large bowl.
- Dice the onion and add it to the bowl along with the relish.
- Combine 3/4 cup of the freshly made vegan mayo with the other dressing ingredients–vinegar, sugar, salt, and pepper–in a medium bowl and whisk together well.
- Pour coleslaw dressing mixture into coleslaw veggies (cabbage mixture, diced onion, relish, sweetener, and salt & pepper and combine to coat thoroughly.
- Serve immediately or cover and refrigerate.
Video
Notes
- Make it easier- Use pre-shredded coleslaw mix in a bag to cut down on the time needed to prepare this recipe.
- Homemade mayonnaise- The vegan mayo recipe will make a little more than needed for this dish, and I suggest saving the rest to try on sandwiches and wraps.
- Onion options- Though any variety of onions can be used, I like to use red onion to make this dish even more like a rainbow of colors.
- Storage- Store in the refrigerator in an airtight container for up to 4-5 days. This recipe will NOT freeze well.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Hi
This recipe looks wonderful.
How can I store the mayo and how long will it last?
Thank you! Store it in an airtight container in the refrigerator for up to 5-7 days. Enjoy!
Awesome recipe! I left out the sugar, added chunk pineapple and a splash of the pineapple juice to sweeten. I love your mayo. ❤️
Diane- I love your addition of pineapple; that sounds amazing! I’m so glad that you enjoyed the recipe and the mayo.
I cannot find silken tofu here. can regular tofu be used without a big change. like your recipes, keep a lot of them. Do you have a published cookbook?
Janice
Janice– I have used regular tofu for the sauce before. If you find that it’s hard to blend, just add a splash of plant milk. I’m working on my first cookbook right now. I’m so glad that you are enjoying the recipes!
i love coleslaw but i can’t have soy. Would you have any suggestions about how i could make a healthy version without it? thanks.
Jacquie- Yes, Cooking With Plants has a recipe for soy-free mayo on their website.
I’ll have to admit that I was somewhat skeptical with using silken tofu to make the mayo but I decided to try it anyway, and it was soooo good! It really tasted like mayo. The coleslaw recipe was really good! I’ve made it twice already and will def be making it more.
Hi Patty- I’m so glad that you liked the recipe. The mayo has been a gamechanger at my house. We keep it in the refrigerator at all times for sandwiches, sauces, and dressings. Sounds like it’s going to be a staple at your house too. That’s awesome!
This is good! Thank you for sharing this recipe. 🙂
That was wonderful. I diced up the cabbage and carrots a little smaller. This recipe is a definite keeper.
Leave out the sugar and use dill relish instead of sweet relish!!! Yum
You’re recipes are awesome. Thanks for being there ?
Denise, thank so much! I am thrilled to be here sharing nutrition information and healthy recipes. Thank you for following!