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.
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.
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.
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
- 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.
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.
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!
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
- 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
- Prepare the coleslaw mix: slice all cabbage, carrots and scallions – toss together in a large bowl.
- 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.
- 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.
Store leftovers in a covered container, enjoy within 3-4 days.