Super Easy Vegan Coleslaw

Name: Super Easy Vegan Coleslaw
Prep time: 15 min
Total time: 15 min
Ingredients: 1/4 of a medium green cabbage (finely shredded (about 3 cups)); 1/4 of a medium purple cabbage (finely shredded (about 3 cups)); 3 medium carrots (peeled and grated (about 1 1/2 cups)); 3/4 cup(s) vegan mayonnaise ((see notes for lighter or oil-free version)); 3 tablespoon(s) apple cider vinegar; 1 1/2 teaspoon(s) agave or maple syrup; 1 1/2 teaspoon(s) celery seeds; salt and pepper (to taste)

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Super Easy Vegan Coleslaw

This Super Easy Vegan Coleslaw recipe is delicious and quick to make! The classic coleslaw flavors you know and love with a creamy dressing recipe. The dressing is mayo based, but if that's not your thing, I also give options for a yogurt-based dressing if you prefer. Serve this coleslaw at your next barbecue, everyone will love it!

My Notes:

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Prep Time15

Total Time15

Meal Type: Salad

Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free

Ingredient: cabbage, Carrots

Servings: 8

Ingredients

For the slaw (or sub with 1 - 2 bags coleslaw mix):

1/4 of a medium green cabbage finely shredded (about 3 cups)
1/4 of a medium purple cabbage finely shredded (about 3 cups)
3 medium carrots peeled and grated (about 1 1/2 cups)

For the creamy dressing:

3/4 cup(s) vegan mayonnaise (see notes for lighter or oil-free version)
3 tablespoon(s) apple cider vinegar
1 1/2 teaspoon(s) agave or maple syrup
1 1/2 teaspoon(s) celery seeds
salt and pepper to taste

US Customary - Metric

Instructions

If you have a food processor, I highly recommend using the slicer and grater attachments to shred the cabbage and grate the carrots. It makes it so fast and easy! Otherwise, shred the cabbage by slicing it very thinly with a sharp knife. Use a cheese grater to grate the carrots. Add everything to a large bowl.
Mix up the dressing by adding all of the ingredients to a small bowl or measuring glass. See notes for a lighter version or an oil-free/ yogurt-based version.
Dress to taste (you may not need all of the dressing) then toss well to combine. Use any leftover dressing on other salads, as a sandwich spread, or as a veggie dip. You can enjoy the slaw right away, but I like to let mine rest in the fridge for about an hour for the best flavor and texture. Toss again before serving as the dressing may settle at the bottom. Leftovers can be stored in an air-tight container in the fridge for up to 5 days.

Notes

Lighter version: to make this dressing a little lighter, reduce the vegan mayonnaise to 6 tablespoons, and add 6 tablespoons vegan plain unsweetened yogurt.

Oil-free/ yogurt-based dressing: omit the vegan mayonnaise and replace it with 3/4 cup vegan plain unsweetened yogurt. (I like almond yogurt). Some yogurts may be a bit tangier than mayonnaise so you may want to reduce the vinegar or add a touch more agave to balance the flavors.

Nutrition

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