Vegan coleslaw is a classic summer side dish that’s a breeze to make mayo-free. It’s got all the creamy, crunchy, tangy goodness you crave, and is completely plant-based. Whip up a batch in just 10 minutes, and keep in the fridge to enjoy with your favorite BBQ recipes. This simple coleslaw recipe with no mayo is a must have for potlucks, barbecues, and picnics!
A creamy and tangy coleslaw with the right crunch is a must-have at summer barbecues and picnics. And this here is a no mayo vegan coleslaw that tastes as amazing (dare I say, way better, even) as the traditional coleslaw with mayonnaise you know and love.
It’s got the right balance of sweet and sour, light and satisfying, and is everything you want in a classic coleslaw. Plus, my plant-based recipe only takes about 10 minutes to make, and is great to prepare ahead of time. Simply shred, dress, toss, and chill in the fridge!
Enjoy mayo free coleslaw as part of a main dish or served as a side. Or hey, you can even eat it on it’s own like a salad. It’s your coleslaw, after all!
How to Make Vegan Coleslaw
This coleslaw recipe really couldn’t be an easier. It requires only 3 steps and 10 minutes to prep – with no cooking at all. Yay!
- First, use a mandolin (or a sharp knife) to thinly slice the purple cabbage, green cabbage, and carrots. Set aside.
- Then make the mayo-free coleslaw dressing. In a large bowl whisk together the vegan mayo, white wine vinegar, agave, celery seeds, and salt and pepper.
- Add the shredded veggies to the mixing bowl, and stir to combine. Give it a taste, and add more salt and pepper if needed.
For the best taste, cover the bowl and refrigerate the coleslaw for about 2 hours before serving.
What to Serve With Homemade Vegan Coleslaw
Honestly, this stuff is so good I could eat it out of the bowl by itself. But fresh coleslaw really is the best friend to nearly any other barbecue foods, so definitely serve it as a side at your summer potlucks and picnics.
Store the coleslaw covered and in the refrigerator. It will keep well for about 3 days in the fridge. After that the shredded cabbage and carrots start to lose their crunchiness.
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- 2 cups green cabbage shredded (about 1/4 large head of cabbage)
- 2 cups purple cabbage shredded (about 1/4 large head of cabbage)
- 1 cup shredded carrots
- 1/2 cup + 2 Tablespoons vegan mayonnaise
- 2 Tablespoons white wine vinegar
- 2 Tablespoons agave or cane sugar
- 1 teaspoon celery seed
- 1.5 teaspoon salt
- 1/4 teaspoon pepper
- Using a mandoline or sharp knife, cut cabbage. Set aside.
- In a large mixing bowl, whisk together the vegan mayo, white wine vinegar, agave, celery seed, salt, and pepper.
- Add shredded cabbage and carrots to the mixing bowl. Combine with dressing.
- Cover and refrigerate for at least 2 hours before serving. Leftovers keep in the fridge up to 3 days.
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