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GF Gluten-Free DF Dairy Free V Vegan VG Vegetarian NF Nut-Free OF Oil-Free

Creamy Vegan Coleslaw

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A vegan coleslaw recipe that is sure to be a crowd pleaser for everyone! This homemade coleslaw is made with creamy (no mayo!) dressing and perfect for healthy bbq side dishes.

vegan coleslaw recipe of purple cabbage, green cabbage and carrots with green onions garnished on top

Everyone needs a good coleslaw recipe in their lives. Whether you’re looking for healthy sides to bring to a cookout, a sandwich topper for pulled pork (<– vegan style!) or just good old fashioned bbq side dishes, homemade coleslaw is a must.

A Healthy Coleslaw Recipe!

Did you know coleslaw can me made healthy? Thanks to a homemade coleslaw dressing, this no mayo coleslaw is one of the best healthy side dishes.

How Do You Make Vegan Coleslaw From Scratch?

Making homemade vegan coleslaw is super easy. You just need carrots, purple cabbage and green cabbage to make up the coleslaw base.

How to Shred Cabbage

To make shredded cabbage first cut the cabbage in half (you only need about half a head of a medium cabbage), then make thin 1/4″ slices diagonally across.

Julienne Carrots

Using julienne cut carrots (thinly sliced cut carrots, i.e. matchstick carrots) will give this coleslaw recipe a more traditional texture. You can use the shredding attachment on the food processor, a peeler, or slice by hand.

shredded purple cabbage, shredded green cabbage, julienne cut carrots and knife on marble board

TIP: You can’t beat freshly chopped cabbage but if you’re looking to save some time and clean-up, no shame in buying pre-shredded cabbage, or carrots.

No Mayo Coleslaw!

For the dressing, we’re using a cashew based dressing – no mayo needed! This homemade coleslaw dressing is creamy, healthy (thanks, cashews) and so delicious!

Vegan Coleslaw Dressing

boiled water, garlic, maple syrup, lemon, cashews, mustard, salt, and apple cider vinegar all in bowls on marble board
  • To make the coleslaw dressing you’ll need a high powered blender, something like a NutriBullet or Vitamix to break down the cashews.
  • Add soaked cashews, water, garlic, lemon juice, maple syrup, apple cider vinegar, mustard and salt to the blender and blend until smooth.
  • Taste test for sweetness, vinegar, etc. before adding to the coleslaw mix.
  • cashews in blender cup next to cut lemon and garlic
  • dressing in glass bowl on top of shredded cabbage and carrots for vegan coleslaw

Make Ahead

Coleslaw is a great make ahead or meal prep recipe because the flavors soak into the cabbage and carrots for more flavor. In fact, I’d highly recommend making this several hours or a day in advance for the best flavor.

vegan coleslaw recipe of mixed cabbage and carrots with green onions on top, in glass bowl

How Long Does Coleslaw Last?

This creamy based coleslaw is best kept covered in the refrigerator, for up to 3-4 days.

What To Serve with Coleslaw

Coleslaw works with a variety of dishes and is a great addition to many summer meals!

It’s a must with these Pulled Pork Style Jackfruit Sandwiches, great as a side paired with baked sweet potato, or a topping for BBQ Tempeh Bowls, and versatile enough for whatever kind of cookout you’re having!

vegan coleslaw recipe of purple cabbage, green cabbage and carrots with green onions, lemon and garlic in bottom left corner

More Healthy BBQ Sides

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley

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Vegan Coleslaw Recipe

vegan coleslaw recipe of purple cabbage, green cabbage and carrots with green onions garnished on top
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★★★★★

5 from 1 reviews

A delicious vegan coleslaw recipe made with creamy homemade cashew dressing! A healthy BBQ side great for cookouts and sandwiches. Your friends and family will love this no mayo dressing and crunchy slaw.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 cups 1x
  • Category: Sides
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

Coleslaw Mix

  • 2 cups shredded purple cabbage
  • 2 cups shredded green cabbage
  • 2 cups julienne cut carrots
  • 2 scallions, thinly sliced

Creamy Coleslaw Dressing

  • 3/4 cup raw cashews
  • 1/2 cup boiled water
  • 3 medium garlic cloves
  • 3 Tbsp apple cider vinegar
  • 1/2 freshly squeezed lemon (about 2 Tbsp)
  • 2 Tbsp maple syrup
  • 2 tsp dijon mustard 
  • 1/4 tsp salt, to taste
  • pinch of black pepper, optional

Instructions

  1. Prepare the coleslaw mix: slice all cabbage, carrots and scallions – toss together in a large bowl.
  2. Make the dressing: Add boiled water to raw cashews and allow to sit for 5 minutes. Drain cashews then  add all of the dressing ingredients to a blender cup, plus 1/2 cup fresh water, and process until smooth. Taste test for more salt and pepper, vinegar, etc. 
  3. Pour dressing over coleslaw mix and toss until evenly combined. Store in fridge until ready to serve. Great with pulled jackfruit sandwiches, or as a healthy summer side.

Notes

Store leftovers in a covered container, enjoy within 3-4 days.

Keywords: no mayo coleslaw, vegan coleslaw recipe, healthy bbq sides

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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  1. Steph M says

    This was good, I used only green cabbage, added smoke paprika and canned chipotle to make a spread. Cut up the cabbage and mixed the spread, then made flour tortilla wraps

    ★★★★★

    Reply