Name: Easy Vegan Coleslaw
Prep time: 15 min
Total time: 15 min
Ingredients: Scant ¾ cup Vegan Mayo; 3 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 1 tablespoon pure maple syrup; ¾ teaspoon celery seed; ¼ teaspoon sea salt; 8 cups shredded cabbage; 2 medium carrots, peeled into thin ribbons; 3 scallions, chopped; Freshly ground black pepper

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This Easy Vegan Coleslaw is a vibrant, crunchy delight that’s ready in just 15 minutes. Packed with crisp cabbage, sweet carrots, and a tangy, creamy dressing, it’s a refreshing side dish that’s both light and satisfying. The combination of textures—from the snap of fresh veggies to the smooth, velvety sauce—creates a mouthwatering experience in every bite. Perfect for picnics, potlucks, or a quick weeknight meal, it’s a crowd-pleaser that proves plant-based eating can be effortless and delicious.

What makes this coleslaw truly special is its bold, zesty flavor that’s balanced with a hint of sweetness. The creamy vegan dressing, made with simple ingredients, coats the veggies beautifully without overpowering their natural freshness. It’s a versatile dish that pairs wonderfully with grilled favorites or stands alone as a light, wholesome snack. With minimal prep and maximum flavor, this recipe is your go-to for a quick, healthy, and utterly satisfying dish that’s sure to impress.

Ingredients for Easy Vegan Coleslaw

Scant ¾ cup Vegan Mayo (store-bought or homemade)
3 tablespoons apple cider vinegar (adds tanginess; substitute with white vinegar if needed)
1 tablespoon Dijon mustard (for a hint of spice; yellow mustard works too)
1 tablespoon pure maple syrup (adds sweetness; agave syrup is a good alternative)
¾ teaspoon celery seed (essential for flavor; omit if unavailable)
¼ teaspoon sea salt (adjust to taste)
8 cups shredded cabbage (use a mix of green and purple for color)
2 medium carrots, peeled into thin ribbons (or grated for convenience)
3 scallions, chopped (adds a fresh, oniony bite)
Freshly ground black pepper (to taste)

Step-by-Step Instructions

Make the dressing: In a medium bowl, whisk together the vegan mayo, apple cider vinegar, Dijon mustard, maple syrup, celery seed, sea salt, and several grinds of black pepper until smooth and well combined.
Prepare the vegetables: In a large bowl, toss together the shredded cabbage, carrot ribbons, and chopped scallions until evenly mixed.
Combine and coat: Pour the dressing over the vegetable mixture. Use tongs or a large spoon to toss everything together until the vegetables are evenly coated with the dressing.
Season to taste: Taste the coleslaw and add more salt, pepper, or a splash of vinegar if desired.
Serve or chill: Serve immediately for a fresh crunch, or refrigerate for 30 minutes to let the flavors meld together.

Perfect Pairings: Serving Suggestions

This Easy Vegan Coleslaw is a versatile side dish that pairs beautifully with a variety of meals. Serve it alongside grilled tofu, vegan burgers, or BBQ jackfruit for a refreshing contrast. It also makes a great topping for tacos or sandwiches, adding a crunchy, tangy element to your favorite dishes.

Keep It Fresh: Storage Tips

Store your coleslaw in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen over time, making it even more delicious. If the slaw seems a bit dry after storing, simply toss it with a splash of apple cider vinegar or a drizzle of vegan mayo to revive it.

Mix It Up: Recipe Variations

Feel free to customize this coleslaw to suit your taste! Add shredded kale or red cabbage for extra color and nutrients. For a sweeter twist, toss in some diced apples or raisins. If you’re craving a bit of heat, sprinkle in some red pepper flakes or a dash of hot sauce to the dressing.

Quick Prep: Time-Saving Tips

To save time, use pre-shredded cabbage and pre-cut carrot matchsticks from the grocery store. You can also make the dressing ahead of time and store it in the fridge for up to 2 days, so all you need to do is toss it with the veggies when you’re ready to serve.

Essential Tools: Equipment Guidance

For this recipe, a large mixing bowl is key for tossing the coleslaw evenly. A whisk will help you blend the dressing ingredients smoothly, and a vegetable peeler is perfect for creating those thin carrot ribbons. If you’re shredding your own cabbage, a sharp knife or mandoline slicer will make the job quick and easy.