Does anyone really like coleslaw? It’s just mayonnaise, carrots and cabbage right? I HATED coleslaw before I went vegan and never ate it. I’d see it sitting there in the deli counter or on a table at a potluck looking sad and wilty and no one ever ate it. And I could never forget what my Mom always told me about foods containing mayonnaise: if you leave them out for more than like, 30 seconds, you might die/vomit for hours/get really sick. So I avoided coleslaw with a vengeance.
But there are soooo many vegan mayo brands out there now that at some point I decided I might need coleslaw in my life. I came up with this recipe a few years ago and have been perfecting it for some time. Now it is in my regular spring/summer rotation (and sometimes winter!) and I bring the best vegan coleslaw to potlucks. Everyone loves it and you can’t get sick from raw eggs! Most people don’t even realize it’s vegan.
Not only can you eat this on it’s own, but it’s great on a sandwich with bbq shredded mushrooms, bbq jackfruit, or krab kakes.
The Goods
Most traditional coleslaws contain only green cabbage and carrots. I like to amp up the nutritional profile by adding red cabbage and shredded kale. And that makes it beautiful as well.
You can either use one of the numerous store bought vegan mayonnaise brands such as:
- Follow Your Heart Veganaise
- Nasoya Vegan Nayonaise
- Sir Kensington’s Fabanaise
- Earth Balance Mindful Mayo
- Trader Joe’s Vegan Spread and Dressing
- Hellmann’s and Best Foods Vegan Carefully Crafted Dressing
or make your own like this one from Oh She Glows or this one from Minimalist Baker.
To shred the cabbage and carrots, either use a knife or run them through a food processor using the shredding attachment.
Be the healthy and tasty hero by bringing the Best Vegan Coleslaw to your next potluck along with our tasty and healthy Easy Vegan 7-Layer Dip.
Give this coleslaw a try and let me know how you like it!
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Best Vegan Coleslaw
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8–12 servings as a side 1x
- Category: Sides
Description
This is not only the best vegan coleslaw, it’s the best coleslaw I’ve ever had. And it’s amped up with kale & red cabbage for a nutrient boost.
Ingredients
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 2 cups grated carrots
- 4 kale leaves, separated from the thick stems and chopped into small pieces
- 3/4 cup vegan mayonnaise (either store bought or make your own — see options above)
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons maple syrup, agave nectar or date syrup
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon granulated onion powder
Instructions
- In a large bowl, add all ingredients from the mayonnaise through the onion powder.
- Mix well.
- Add in the cabbages, carrots and kale.
- Toss to combine thoroughly.
- Adjust seasonings.
- Enjoy!
Notes
You can serve this immediately, but I prefer to chill it for at least 30 minutes to let the flavors meld, as well as to soften the kale leaves.
