I’m Jen Hansard, mom of 2 and lover of green smoothies, coffee & tacos. 
I transformed my family's health with a mostly plant-powered diet and helped 1 million+ families do it.

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Simple Vegan Coleslaw

By: Jen Hansard | last Updated: 8.23.2018 | COMMENTS: 17

This simple vegan coleslaw has become a staple dish at Hansard Farm.

I love BBQ’s and the opportunity to get outside with friends and neighbors. If I lived by family, they’d be here too. 🙂

As easy as it may be to run to the deli and grab a pre-made something, I know that isn’t the best choice. It gets old— and I never feel great after eating a mayonnaise-coated dish. It was time to bring in a new dish to these BBQs and happily go for seconds! This vegan coleslaw works great as a topping for tacos and veggie bowls.

Vegan coleslaw dressing

Coleslaw is traditionally made using mayonnaise, which is typically a highly processed ingredient made with eggs. You can easily swap this with a homemade cashew cream that is made with simple cashews. You soak the cashews to create a creamy dressing for the coleslaw. Then you combine with a variety of seasonings and fresh vegetables to create a crunchy zesty side dish.

Cashew Cream Recipe

This dish is from my new book, Simple Green Meals. It’s a protein-packed, nutrient-dense side dish without any of the artificial ingredients or refined oils. It’s time to make the next BBQ nourishing and fuel you for hours!

Simple Vegan Coleslaw

What to eat with coleslaw?

This Simple Vegan Coleslaw is the perfect side dish for grilling out, a topping for the Sweet Potato Zoodles or making ahead and eating for lunches a quick snack during the week. It’s super versatile!

Vegan Coleslaw with a protein boost

Simple Vegan Coleslaw

  • Author: Jen Hansard
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 Servings 1x
  • Category: side dish
  • Method: Chopping
  • Cuisine: american
  • Diet: Vegan


I’ve always been a coleslaw lover but struggled these last few years as I’ve moved away from mayonnaise and most processed foods. This plant-based rendition has an amazing crunch and a sweet and creamy bite that tastes even better than traditional coleslaw to me, and it’s perfect for the Austinite Tacos.



Cashew-Garlic Aioli Sauce

  • 1 cup raw cashews
  • 1 teaspoon dijon mustard
  • 5 tablespoons fresh lemon juice, divided
  • 1⁄4 teaspoon sea salt, or more to taste
  • 3 garlic cloves

Vegan Coleslaw

  • 1⁄2 head napa cabbage, cored and shredded
  • 1⁄4 cup shredded carrots
  • 1⁄2 cup Cashew-Garlic Aioli Sauce
  • 1 tablespoon apple cider vinegar, or more to taste
  • 2 teaspoons coconut sugar
  • 1⁄4 teaspoon sea salt


Cashew-Garlic Aioli Sauce

  1. Place the cashews in a medium bowl and pour 2 tablespoons of the lemon juice over the top. Add enough water to cover by a few inches. Let soak for 2 hours, then drain and rinse well.
  2. In a blender, combine the cashews, garlic, mustard, salt, and the remaining 3 tablespoons lemon juice. Pulse a few times, then blend on low. If needed, add a few tablespoons water. The mixture should be thick and creamy, sorta like mayonnaise (as much as I struggle with that visual). Taste and add more salt or lemon juice as desired.
  3. Transfer to an airtight container and refrigerate. This keeps well up to 1 week in the fridge or up to several months in the freezer.

Vegan Coleslaw

  1. In a mixing bowl, combine the cabbage and carrots.
  2. Add the Garlic Aioli, vinegar, coconut sugar, and salt.
  3. Toss until well combined.
  4. Refrigerate until ready to serve.


GLUTEN FREE, NUT FREE (replace the aioli with 1⁄2 cup vegan mayo), VEGAN, DAIRY FREE

Keywords: vegan coleslaw, coleslaw without mayonnaise

Tags: ,    /   Categories: Plant-Based Meals, Recipes 

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  1. Ella says:

    It was too thick. Why?

    • SGS Rawkstar Jess says:

      Maybe your cashew-garlic aioli was a little on the thick side. Next time, add a bit more water to thin it out a little before mixing it with the rest of the ingredients.

  2. Shoshanna Egbert says:

    Love this recipe!! Everything I’ve made so far out of this book is AMAZING!

    • SGS Rawkstar Amanda says:

      Hi Shoshanna,

      Yay!! I am doing a happy dance after you comment. I am so happy to hear that you have loved EVERY recipe so far.

      I hope you continue to love them all!!

  3. Christy says:

    Can’t wait to try this recipe. I love the other vegan coleslaw recipe you paired with BBQ lentil sweet potatoes.

  4. Maggie Cox says:

    I’m pretty excited about this version of coleslaw. I love coleslaw, but this garlic aioli sounds amazing!

  5. Kristie Burch says:

    I can’t wait to try this! I never thought about doing a mayo freee version, but I am totally going to give it a whirl!

  6. Amanda says:

    This was delicious! I made it to go in a Crispy Tofu Po Boy sandwich and my entire family loved it:)

  7. Robyn says:

    This looks easy to make, tasty and best of all, doesn’t have mayo in it! Looking forward to trying this and adding it to my regular recipes!

  8. Amanda says:

    This is sooo yummy!! And such a healthier alternative to traditional mayo coke slaw!!!

  9. Megan Watercott says:

    I have never been a coleslaw fan because I can’t stand mayonnaise. I cannot wait to try this recipe!

  10. Jen Hansard says:

    Rawkstars, this is a winner! Super easy to make using all fresh, healthy ingredients. You have to try it!

  11. Dani says:

    Where has this been my whole life?! I’ve always loved cabbage and “wanted to love coleslaw” yet I could never get over the mayonnaise. It’s never been my thing. You might have just changed my life AND got me more excited for my next summer bbq! I know exactly what I’m bringing. Thanks Jen!

    • SGS Rawkstar Amanda says:

      Life changing!!!

      That is what we strive for! I am so excited that this meal speaks so well to you and has helped you to love coleslaw when you couldn’t before. Can’t wait for you to give it a try!

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