This Vegan Coleslaw is the perfect side dish. Serve it with burgers, vegan meat loaf or stuffed into a sandwich:)

A healthy bowl of coleslaw

Crunchy, tangy, “creamy” and with just enough dressing, this vegan coleslaw is a family favorite. Made with vegan mayo it’s super quick and easy to whip up. It’s just a question of a little slicing and grating. Easy if you have a food processor and not so bad if you have a sharp knife and regular grater:)

Vegan Coleslaw ingredients

Vegan Coleslaw is a great way of adding Cruciferous vegetables to you and your family’s diet. Most family members (at least mine) don’t exactly jump for joy when I tell them we’re having cabbage for dinner. It’s a different story when the cabbage is served in the guise of coleslaw. There’s rarely any left at the end of the meal:)

tucking into a bowl of vegan coleslaw

What’s in the dressing?

  • Vegan Mayo
  • Dijon Mustard
  • Apple Cider Vinegar
  • Kosher salt and freshly ground black pepper
  • Celery seed power OR caraway seeds OR Nigella seeds, optional but very nice
  • Maple syrup

a bowl of coleslaw

How do I make it?


  1. Slice and grate the cabbage and carrots.
  2. Mix the dressing ingredients together. Taste and adjust the seasonings to your liking.
  3. Combine the vegetables with the dressing. Toss and serve.

Can I make it in advance?


You can make it a day in advance and store it in the fridge. I wouldn’t go any longer than that however. The mixture becomes a little less crunchy and the red cabbage tends to bleed into the other ingredients if left longer.

delicious coleslaw


Vegan Coleslaw

A fabulous side dish that everyone loves.

  • Author: The Well Fed Yogi
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 5 cups 1x



2 cups green cabbage, finely sliced

2 cups red cabbage, finely sliced

1 cup carrots, peeled and grated

For the dressing:

3/4 cup oil free vegan mayo

1 1/2 tablespoon Dijon mustard

2 tablespoons Apple Cider Vinegar

1 tablespoon maple syrup

1 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1 teaspoon celery seeds OR caraway seeds OR nigella seeds


  1. Remove the rough outer leaves of the cabbages.
  2. Finely slice the cabbage or run it through the food processor using the shredding blade.
  3. Peel and grate the carrots or use the food processor.
  4. Place the vegetables in a large bowl.
  5. Mix all the ingredients for the dressing together. Taste and adjust the seasonings to your liking.
  6. Pour the dressing over the vegetables.
  7. Toss to combine. Serve immediately or store covered in the fridge.

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Looking for other fabulous salads?

Best Ever Chickpea Salad

Winter Tabbouleh

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don't forget to Pin it! Vegan Coleslaw

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