Vegan Coleslaw

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!

close up of vegan coleslaw in a bowl with a spoon

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!

cabbage, carrots, plant-based mayo, seasonings, vinegar


  • Shredded green cabbage
  • Shredded purple cabbage
  • Shredded carrots
  • Vegan mayonnaise – I like Veganaise
  • White wine vinegar
  • Agave or cane sugar
  • Celery seed
  • Salt and pepper

To get the cabbage and carrots perfectly shredded you’ll also want to use a mandoline to make this recipe.

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!

  1. First, use a mandolin (or a sharp knife) to thinly slice the purple cabbage, green cabbage, and carrots. Set aside.
  2. 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.
  3. 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.

prepared vegan coleslaw in a bowl with two wooden spoons

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.

Vegan coleslaw without mayonnaise is perfect to enjoy on BBQ jackfruit sandwiches. Or with other plant-based sammies, wraps, or tacos!

It even goes great with veggie burgers, like vegan black bean and corn burgers, mushroom and tofu burgers, and classic GF black bean burgers.

This coleslaw is also a tangy, tasty side dish for Huli Huli jackfruit sliders and nut-crusted savory breaded tofu.

two wooden spoon scooping no mayo coleslaw from a bowl

Storage Suggestions

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.

close up of shredded cabbage, carrots, and seasonings in a bowl with a creamy no mayo dressing

If you tried this vegan coleslaw recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m cooking up!

vegan coleslaw

Vegan Coleslaw

This classic easy vegan coleslaw recipe makes the crunchy, tangy, creamy side dish you want at all of your plant-based BBQs, no mayo needed!
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Course: Side, Side Dish, Sides
Cuisine: American, Vegan, Vegetarian
Keyword: coleslaw without mayo, healthy coleslaw, mayo free coleslaw, no mayo coleslaw, vegan BBQ side, vegan coleslaw
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 6 servings
Calories: 85kcal
Author: Amanda


  • 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.



Store the coleslaw covered and in the refrigerator. It will keep well for about 3 days in the fridge.


Serving: 1serving | Calories: 85kcal | Carbohydrates: 10.6g | Protein: 0.6g | Fat: 4.8g | Sodium: 542mg | Potassium: 68mg | Fiber: 1.6g | Sugar: 6g | Calcium: 12mg

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