From The Exclusive Collection of FREE Plant-Based Recipes
By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance
Creamy Vegan Coleslaw
(Low-Fat)
This creamy vegan coleslaw is a flavour explosion in a bowl. It's ready in 10 minutes, packed with nutrients, and totally customisable. Make it Asian-inspired, Caribbean-spiced, or keep it classic—the options are endless. Plus, it stores well for meal prep.
Prep Time: 10 Mins | Total Time: 10 Mins
Servings: Adjustable
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Easy, delicious, and healthy, the vegan coleslaw is one of those back-pocket dish recipes I love making all year round. It pairs well with just about anything and tastes heavenly. And it perfectly replicates the classic coleslaw flavours I grew up eating!
Table of Contents
Why This Recipe Works
Tasteful
Whatever the occasion—a BBQ garden party, a get-together with friends for lunch, or a picnic in the park with family—the vegan coleslaw needs to be on the menu! It’s so light and delicious. Everyone will love it.
Quick
The last thing you want to do when hosting a lunch/dinner is to spend 40 minutes making a salad. But you also don’t want to save time at the cost of sacrificing taste. Vegan coleslaw has got you covered. It’s the best recipe for busy bees like me who want to treat their family & friends to the yummiest food. Because it only takes you 10 minutes!
Nutritious
Plant-based coleslaw treats you to a guilt-free, fulfilling option. It combines nutritious vegetables with a healthy dressing to make sure you don’t have to compromise your weight-loss goals or healthy weight maintenance!
Customisable Recipe
Each ingredient has its substitute—never found a recipe more customisable than this one! Even the salad base (vegan mayonnaise) is replaceable. Plant-based yogurt will treat you to an equally tasteful salad.
Ingredients for Vegan Coleslaw
Red cabbage. I used a mixture of red and white cabbage to create a bright salad, but you can pick one or the other if you prefer.
Carrots. For more crunch and colour. Instead of using a box grater to shred carrots, shave the vegetable into ribbons using a vegetable peeler.
Celery stick. A great source of antioxidants. Choose crisp celery stalks for a crunchy bite.
Spring onions (scallions). They give the slaw a subtly onion-ish taste. For a stronger flavour, use ¼ cup chopped onions.
Dijon mustard. For tang and added depth. Coarse grain or stone ground mustard can work as an alternative.
Sultanas (optional). Adds a chewy texture—and a sweet touch.
Veganaise (vegan mayonnaise). Traditional mayonnaise is a staple for coleslaw, so vegan mayo is the perfect swap. I like to make my own high protein, oil-free plant-based mayonnaise at home. Use store-bought if you can find a nutritious, low-calorie vegan version.
Soya yogurt. Gives the dressing a tangy flavour. It’s also a great source of plant-based protein—a bonus for any of my friends on a high-protein diet.
Balsamic vinegar. This simple ingredient adds the perfect brightness to the creamy dressing.
Lemon juice (freshly squeezed). Balances the richness of the vegan mayonnaise—and is an incredible source of Vitamin C.
Salt and pepper to season the salad.
How to Make the Plant-Based Coleslaw Recipe
Shred the cabbage. Blend the cabbage at medium-high speed in a food processor until it reaches your desired shred size. Transfer the shredded cabbage to a large bowl.
Prep the vegetables. Pulse the carrots, celery, and spring onions in a food processor (or by hand) until finely chopped. Add the chopped vegetables to the bowl with the cabbage.
Make the dressing. In the same food processor (you can give it a quick rinse if needed), combine the veganaise, soya yogurt, Dijon mustard, balsamic vinegar, lemon juice, salt, and pepper. Blitz the ingredients until smooth and creamy.
Assemble the coleslaw. Pour the dressing over the shredded vegetables in the bowl. Toss well to coat everything evenly.
Optional - If using sultanas, add them to the bowl at this point and mix gently.
Serve and enjoy. Taste and adjust seasonings as needed. Enjoy your vegan coleslaw immediately, or chill in the refrigerator for 30 minutes for a more developed flavour. Note: The coleslaw will stay fresh in an airtight container in the fridge for up to 4 days.
Variations, Ideas & Notes
Vegan coleslaw is so customisable. You can swap out every ingredient, be it the vegetables or the dressing.
You can even inspire its taste with different flavours around the globe—
For the ingredients, here are some simple alternatives to make sure the salad tastes exactly how you like 😋
Thinly sliced broccoli slaw instead of cabbage.
Chopped dates instead of sultanas.
Savoy cabbage instead of regular cabbage.
Shredded parsnips instead of carrots.
Chopped fennel bulb instead of a celery stick.
Chopped chives instead of spring onions.
Cashew cream instead of vegan mayonnaise.
Vegan sour cream instead of soya yoghurt.
Apple cider vinegar instead of balsamic vinegar.
White wine vinegar instead of lemon juice.
Add-on ideas
Chopped macadamia nuts for a tropical twist.
A dollop of sriracha for extra heat.
Shredded apple/pear for additional sweetness.
Chopped fresh herbs for extra freshness.
Pro Tips For This Recipe
Salt the cabbage to draw out the moisture and create a crispier slaw.
As always, experiment with what you like, more or less. I usually make my vegan coleslaw with white cabbage, but red cabbage tastes great in slaw too.
You can use shop-bought vegan mayo, but be aware it's high in oil and calories.
Allow your coleslaw to chill for about 30 minutes to meld the flavours.
Use fresh, crisp vegetables for the best flavour.
If using sultanas, soak them in warm water for 10 minutes before adding.
When short on time, use packaged, pre-shredded carrots, cabbage, or coleslaw mix.
For folks who prefer a mayo-free dressing, a tahini dressing would taste great in vegan coleslaw.
Frequently Asked Questions
Can I make vegan coleslaw ahead of time?
Though vegan coleslaw lasts for a few days in the refrigerator, I’d recommend preparing it the same day it will be served. So that means if you’re having a get-together, try preparing the salad about 3 to 6 hours ahead—3 hours to make sure the flavours get enough time to meld and 6 to maintain the crunch of the salad.
If you really do want to meal prep this vegan coleslaw, store the coleslaw dressing and raw veggies separately until ready to eat.
How to store vegan coleslaw?
For any leftovers, simply store them in the refrigerator. The salad will stay fresh for up to 3 days. However, it will lose its crunch and can become a bit limp. Also, the red cabbage will start bleeding slightly into the dressing after 12 hours.
Can I store plant-based coleslaw in the freezer?
No. Coleslaw cannot be stored in the freezer. Cabbage has a high water content that makes the salad mushy when thawed. Also, the veganaise-based dressing tends to curdle when frozen.
How to serve vegan coleslaw?
Vegan coleslaw is more than just a side dish. I love enjoying coleslaw with veggie burgers and spicy potato wedges. And it also tastes amazing with veggie wraps.
Plant-based coleslaw also pairs great with—
How can I prevent my coleslaw from getting too watery?
Coleslaw becomes watery because shredded cabbage releases water. To prevent your coleslaw from getting too watery, sprinkle the cabbage with a generous amount of salt and leave it for about an hour. Then rinse the salt and dry the cabbage in a paper towel. Then continue with the rest of the process.
How to make oil-free coleslaw?
The secret to an oil-free coleslaw is to use homemade vegan mayonnaise instead of store-bought mayonnaise that is loaded with calories and oil.
Do I shred or cut cabbage for coleslaw?
It's your personal choice. Traditional coleslaw recipes call for thinly sliced or shredded cabbage. You can do this with a food processor using a shredding disc. If not, you can simply cut the cabbage using a sharp knife.
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