Go Back
–+ servings
white scalloped bowl filled with vegan coleslaw on rustic wooden table with wooden spoon
Print Recipe
4.80 from 25 votes

Vegan Coleslaw

This is a delicious classic! But with no dairy, and a fraction of the fat. Colorful, crunchy, creamy. No one will ever realize it's actually healthy!
Prep Time15 minutes
Total Time15 minutes
Course: Sides
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 6
Calories: 76kcal
Author: Terri Edwards

Ingredients

Coleslaw

  • 16 ounces pre-shredded coleslaw mixture
  • 3/4 cup onion, diced
  • 1/2 cup sweet pickle relish
  • 3/4 cup tofu mayo recipe below
  • 1.5 tablespoons white vinegar
  • 3 tablespoons pure cane sugar sucanat, date sugar, etc
  • 1 teaspoon salt
  • 1/8 teaspoon 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
US Customary - Metric

Instructions

  • Begin by making the homemade vegan mayonnaise above. It's as simple as blending together five ingredients. The recipe makes more than you'll need for this ranch dressing, so you'll have extra to use on sandwiches, wraps, or in other recipes like my Chipotle Ranch Dressing.
  • Place 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. Taste-test and adjust mayo and other seasonings to suit your preference.
  • Serve immediately or cover and refrigerate.

Video

Notes

Substitutions & Variations:
  • 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.
NOTE: Recipe updated and tweaked June 2025.

Nutrition

Calories: 76kcal | Carbohydrates: 2.5g | Protein: 3.6g | Fat: 1.5g | Fiber: 2.3g