Vegan Coleslaw Recipe

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

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.



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


  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.


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

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