Easy vegan coleslaw with shredded cabbage, carrot and onion. It’s the perfect side dish!
With warmer weather and summer coming up it’s all about easy side dishes!
A bbq wouldn’t be complete without a crunchy creamy coleslaw. And this vegan coleslaw will be loved by everyone!
What veg you’ll need:
- Red cabbage
- White cabbage
- Red Onion
You can use all white cabbage, all red or a mix of both which is my preferred method for coleslaw!
If you want the mixture of texture and flavour I recommend using both! If you don’t like raw onion you can just leave it out, or sub it for spring onion or a milder variety.
So what goes into this coleslaw dressing?
- Vegan mayonnaise
- Apple cider vinegar
- Wholegrain mustard
- Garlic powder
It’s. That. Simple.
I love wholegrain mustard. I find it has a stronger taste and not as vinegary as other mustards. But you can sub this for Dijon or whatever you have on hand!
To make the dressing simply mix it all together in a bowl before adding to the veg!
Coleslaw has to be one of the easiest side dishes to make. No cooking required! And it’s uses are endless!
Unlike a lot of coleslaw recipes, we aren’t adding any sugar to this. I really don’t think it needs it.
Luckily there are a lot of vegan mayos on the market now. I’ve tested most of them (in the UK) and the follow your heart vegeneise is a clear winner.
So if you can get your hands on some I recommend using that brand for this recipe!
What to have with vegan coleslaw:
- Burgers! Stuff it inside or have on the side
- Baked potato
- Part of a buddha bowl
How to cut cabbage:
How you cut the cabbage for this coleslaw is completly up to you. I like it a bit chunkier but you can cut it as thin or thick as you like.
Peel the outer layer off the cabbage, then cut the hard stork off the bottom with a sharp knife.
Cut the cabbage in half, then in half again so you have 4 quarters. Then thinly or thickly slice.
Use your hands to break the piece apart and place in a large bowl.
Grate the carrot and thinly slice the onion and add too.
Then add the mayo dressing and give it a good stir until its all coated! You can serve it straight away or prepare it in advance.
It will keep in the fridge for 2-3 days in an air tight container.
This coleslaw would be a great side dish with these recipes:
As always if you make this vegan coleslaw be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 3 cups red cabbage (about 1/2 cabbage)
- 2 cups white cabbage (about 1/3 cabbage)
- 1 carrot
- 1/2 red onion
- 1/2 cup / 125g vegan mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp wholegrain mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Black pepper
- Finely chop the cabbage. Remove the outer layer, cut off the bottom then cut into quarters then thinly slice.
- Add to a large bowl with grated carrot and thinly sliced red onion.
- In a small bowl mix together the mayo dressing then add to the cabbage. Give it a good mix until all combined.
- Serve straight away or store in fridge for up to 3 days!
You can use all red, all white cabbage or a mix of both.
I use follow your heart vegenaise.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 307mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 2g