Vegan Coleslaw Recipe

creamy vegan coleslaw recipe in bowl

5 from 2 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.


Units 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 tablespoons apple cider vinegar
  • 1/2 freshly squeezed lemon (about 2 tablespoons)
  • 2 tablespoons pure maple syrup
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon kosher salt, to taste
  • pinch of black pepper, to taste (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. Combine: 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: vegan coleslaw no mayo, vegan bbq sides, vegan coleslaw dressing