6.12.2021

Vegan Coleslaw Recipe

Coleslaw is a versatile recipe used in so many American meals. This is my vegan take that’s just as creamy + flavorful & fully plant based.

Homemade vegan coleslaw recipe

This vegan coleslaw recipe has become a staple dish at Hansard Farm. 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 then I never feel great after eating a mayonnaise-coated dish. Because of those feels, it was time to bring in a new dish to these BBQs and actually feel good about going for seconds! Moreover – this vegan coleslaw works great as a topping for tacos and veggie bowls. #summerstaple

How to make homemade vegan coleslaw

Making coleslaw traditionally involves mayonnaise. As a result, it’s typically highly processed and made with eggs. If you’re looking for a plant based option, then you can easily swap in my homemade cashew cream for the mayo. It’s simple, versatile and can be used as a base for all sorts of sauces. You begin this coleslaw by soaking the cashews to create a creamy dressing. Bonus! Those cashews will net you extra protein for your daily total! Then you’ll combine that smooth and tasty cashew cream base with a variety of seasonings and fresh vegetables to create a crunchy zesty side dish that everyone will love.

Cashews for homemade cashew cream

Benefits of cabbage + carrot

Gone are the days when cabbage was simply a garnish on your plate! Cabbage comes in tons of colors, like red, purple or even white. However, it’s not just there to look cute or for the crunch. Most importantly, cabbage contains large amounts of Vitamins K and C, which make it great for your immune system and helping the body’s blood clotting factors.

Carrots are rich in Vitamins C and A, which therefore makes them power houses for your immune system. They too come in a wide variety of colors, including purple, orange, yellow and white. Meanwhile, I’ll let you start imagining the fun you could have mixing and matching the different colors of cabbage and carrots for your next batch of vegan coleslaw!

Where’d coleslaw come from?

Although in the United States we always think of coleslaw as that perfect side dish for our BBQs, picnics and holiday celebrations, it’s didn’t get started here. Did you know that the dish we know as coleslaw actually originated in the Netherlands? Coleslaw came from the Dutch ‘koosla’, which means cabbage salad. So cool to know, right?

To clarify – this updated, Americanized vegan coleslaw recipe is from my book, Simple Green Meals, available now in our Rawkstar Shop. Making it will yield a protein-packed, nutrient-dense side dish without any of the artificial ingredients or refined oils we see in the store bought versions.

What to eat with coleslaw?

This Vegan Coleslaw Recipe is the perfect side dish for grilling out, a topping for your next batch of Sweet Potato Zoodles or making ahead and eating for lunches a quick snack during the week. And if you sneak a spoonful out of the fridge when no one is looking, I certainly won’t tell. Here are some of my fav things to pair with coleslaw:

DIY dairy-free coleslaw

FAQs

What is vegan coleslaw made from?

Traditional coleslaw contains mayo as the dressing, which is usually made with eggs. To make it vegan, you’ll need to rawk the perfect egg free dressing to toss your cabbage and carrots with. Our recipe below is a top-notch solution!

How do you make vegan coleslaw from scratch?

Leave that store-bought coleslaw out of your next get together! Homemade vegan coleslaw is as easy as chopping cabbage + carrots, plus adding some seasonings and a simple vegan dressing.

Is coleslaw bad for you?

With this healthy, whole food recipe – absolutely not! My version of vegan coleslaw contains simple ingredients, and replaces white refined sugar with better-for-you coconut sugar. Lastly, to make it even healthier, opt for organic versions of the ingredients as your location and budget allow. Delicious and nutritious!

So now that you’re ready to rawk some crunchy coleslaw, let’s get shopping and chopping! Drop us a comment below after you’ve made it to share what you liked and which color combos of cabbage and carrot you tried.

Simple Vegan Coleslaw

I’ve always been a coleslaw lover, but struggled these last few years as I’ve been moving away from mayonnaise and most processed foods. This vegan coleslaw has an amazing crunch and a sweet and creamy bite that tastes even better than traditional coleslaw to me, and it’s perfect for topping any taco.
4.67 from 6 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: Plant-Based
Servings: 4
Calories: 212kcal
Author: Jen Hansard

Ingredients

Cashew-Garlic Aioli Sauce

  • 1 cup raw cashews
  • 1 tsp dijon mustard
  • 5 tbsp lemon juice, divided
  • 1/4 tsp sea salt, to taste
  • 3 cloves garlic

Vegan Coleslaw

  • 1/2 head napa cabbage, cored and shredded
  • 1/4 cup carrot, shredded
  • 1/2 cup Cashew-Garlic Aioli Sauce
  • 1 tbsp apple cider vinegar, or more to taste
  • 2 tsp coconut sugar
  • 1/4 tsp sea salt

Instructions

Cashew-Garlic Aioli Sauce

  • 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.
  • 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.
  • 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

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

Video

Notes

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

Nutrition

Calories: 212kcal | Carbohydrates: 17g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 324mg | Potassium: 513mg | Fiber: 3g | Sugar: 5g | Vitamin A: 360IU | Vitamin C: 39mg | Calcium: 105mg | Iron: 3mg
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About Jen Hansard

Mom of 2, ran across the Grand Canyon and lover of smoothies, coffee & tacos. I transformed my family's health with a realistic plant-based diet. I also found myself again along the way.

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Ratings & Comments

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21
  1. Kim says:

    This is the best coleslaw recipe! My family asks for it every time we have a bbq. 🙂

  2. Caroline Togher says:

    thanks for the recipe for coleslaw and the dressing. coleslaw usually contains onions, I think. Is there a reason you left the ontions out of the recipe? thanks and best wishes, Caroline

    • SGS Rawkstar Jess says:

      Hey Caroline. I haven’t heard of onions in coleslaw but there are obviously many different recipes and ways to make it. If you want to add onions to this recipe, definitely go for it. I think that would taste good. 🙂

  3. 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.

  4. 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!!

  5. Christy says:

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

  6. Maggie Cox says:

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

    • SGS Rawkstar Amanda says:

      We are excited about it too, and even more excited for you to try it!! 🙂

  7. 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!

    • SGS Rawkstar Amanda says:

      Let us know how you like it! This version is so delicious!!!

  8. Amanda says:

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

  9. 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!

  10. Amanda says:

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

  11. Megan Watercott says:

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

    • SGS Rawkstar Amanda says:

      I agree with you! Mayonnaise is so icky so this makes the perfect substitute 🙂

  12. Jen Hansard says:

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

  13. 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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