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
Tips for making vegan coleslaw
Use pre-shredded coleslaw mix in a bag to cut down on the time needed to prepare this recipe.
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.
Though any variety of onions can be used, I like to use red onion to make this dish even more like a rainbow of color.
Store in the refrigerator in an airtight container for up to 4-5 days.