This vegan coleslaw recipe is one of my favorite recipes. I fell in love with coleslaw when I lived with my brother’s in-laws in England. Sharon taught me to make it and we would make this every Friday, served with our Jamaican recipes.

Since then I have made it vegan and loved to serve it with Jamaican Rice And Peas, Curry Tofu, Jerk Cauliflower, Mac And Cheese, Jamaican Sweet Potato Pudding, and Jamaican Sorrel Drink for special occasions.

What Is Coleslaw?

Coleslaw is finely shredded cabbage mixed with a dressing. Some recipes use cabbage only, some use green and red shredded cabbages, and some even add raisins and apples.

Ingredients for coleslaw, carrot, green cabbage, red cabbage on a wooden cutting board

Here Are My Favorite Ingredients To Add:

  • Carrot
  • Apple
  • Jicama
  • Raisins
  • Vegan Cheese Cubes

Is Coleslaw Healthy?

It depends on the ingredients that are in your coleslaw dressing, since coleslaw is made from cabbage and carrots, which are very healthy.

How To Make Healthy Coleslaw?

You can always make a healthy coleslaw dressing by:

  1. Using stevia as sweetener of choice instead of sugar.
  2. Substituting the mayo for oil-free Vegan Sour Cream.
  3. Eliminating the mayo and just use a mixture of lemon, stevia, celery seeds, and salt.
vegan coleslaw shredded ingredients

Vegan Coleslaw Recipe

The beauty of coleslaw is that it is so easy to prepare, and so versatile. You can easily prepare it from scratch or you can use a store-bought coleslaw mix as a base. For the vegan coleslaw dressing, I made my homemade coleslaw dressing mix, which I feel is a must. I won’t recommend that you substitute the dressing mix with store-bought because when the dressing is fresh it tastes amazing, and is simply the best!

I also prefer a creamy coleslaw, even though later I’ll add one without the vegan mayonnaise. You can use my Vegan Mayo recipe, or use a storebought brand like Just Mayo or Hellman’s. Those are the best ones currently in the stores like Target and Whole Foods Market. You can also check out my Southern-Style Vegan Coleslaw.

How To Make Vegan Coleslaw?

  1. Prepare the coleslaw dressing mix by combining vegan mayo, onion, lemon juice, sugar, celery seed, and salt in a small bowl and mix to combine.
  2. Wash the vegetables, then finely shred cabbage and carrots, and place into a large bowl. Add coleslaw dressing and stir to coat.
  3. Cover and place into the refrigerator to chill. Store any remaining coleslaw for 3-5 days.

It is great to chill your coleslaw once it is prepared, and let it soak in the dressing. I love to use coleslaw to top vegan burgers, hot dogs, and sandwiches.

Can You Freeze Vegan Coleslaw?

Personally, I wouldn’t recommend freezing coleslaw. It is one of those dishes that tastes best when it is freshly prepared, plus it doesn’t really take long to prepare at all.

Other Great Vegan Sides To Try

vegan coleslaw recipe with green cabbage, red cabbage, carrots shredded with a creamy vegan coleslaw dressing in a large white bowl

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vegan coleslaw recipe with green cabbage, red cabbage, carrots shredded with a creamy vegan coleslaw dressing in a large white bowl

Vegan Coleslaw

This flavorful coleslaw recipe should definitely be on your holiday menu. Shredded green cabbage, red cabbage, and carrots are tossed in a homemade coleslaw dressing that is incredibly delicious. It is so easy to make and will definitely be a huge hit at your next potluck or cookout. 
5 from 3 votes
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: coleslaw
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 242kcal

Equipment

  • 1 Large bowl

Ingredients

Coleslaw Dressing

  • 1/2 cup vegan mayo
  • 1/4 cup red onion finely chopped
  • 2 tablespoon s lemon juice
  • 2 tablespoon sugar
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon salt

Coleslaw

  • 3 cups green cabbage finely shredded
  • 1 cup red cabbage finely shredded
  • 2 medium carrots shredded

Instructions

  • Prepare the coleslaw dressing by combining vegan mayo, onion, lemon juice, sugar, celery seed, and salt in a small bowl and mix.
  • Wash the vegetables, then finely shred cabbage and carrots, and place into a large bowl. Add coleslaw dressing and stir to coat.
  • Cover and place into the refrigerator to chill. Store any remaining coleslaw for 3-5 days.

Nutrition

Calories: 242kcal | Carbohydrates: 17g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 343mg | Potassium: 267mg | Fiber: 3g | Sugar: 11g | Vitamin A: 5396IU | Vitamin C: 37mg | Calcium: 48mg | Iron: 1mg