This easy vegan coleslaw is the ultimate side dish to serve up. Loaded with crisp cabbage, red bell pepper, carrots, and paired with a homemade coleslaw dressing. Top with crunchy slivered almonds and green onions.
Whether you are needing a potluck side dish or weeknight side, this vegan coleslaw recipe is a must make. It is nutrient rich and loaded with flavor. Tangy, crunchy, and slightly sweet. A vegan side dish that won't disappoint.
This Vegan Coleslaw Recipe Is...
- Made without mayo
- Naturally Gluten Free
- Homemade Coleslaw Dressing
How to Make Vegan Coleslaw
Full steps on how to make this vegan coleslaw is featured in the printable recipe card at the bottom of the post. This is a quick walk through on how it is made.
- Grab a mixing bowl and add your coleslaw, red bell pepper and carrots. Then you you will toss to mix the ingredients together.
- Next you will grab a small bowl and add all the ingredients in the dressing, and whisk well. Once it is creamy and no clumps it is mixed enough.
- Pour the dressing on top of the cabbage mixture and toss to coat all the ingredients.
- If you want top with slivered almonds and green onions right before serving.
Helpful Tips For Vegan Coleslaw Recipe
Chop Vegetables Small
You will want to chop your vegetables into bite size pieces. If the pieces are too large it will make it harder to eat the salad. If you find your coleslaw mix is in too big of pieces you can chop it down as well.
If you want you can marinate the coleslaw for 2-3 hours before you serve it. This will help enhance all the flavors and help break down the coleslaw a bit. You can eat it without chilling first, but it will add more flavor.
I do recommend using a whisk for mixing up the dressing. I find it helps to remove any clumps that are in the dressing, and really incorporates all the seasonings and oils.
Variations to Vegan Coleslaw
If you don't have a rice vinegar you can use a white wine vinegar. It will alter the flavor a bit but it won't be that noticeable.
If you are worried about the sodium, you can use a low sodium sauce. Simply use the same amount the 1 tablespoons.
Cranberries or Raisins
If you do want to add sweetness to the coleslaw, just add in ¼ cup of raisins or dried cranberries for the salad.
Vegan Coleslaw FAQs
Can I use fresh cabbage instead of coleslaw mix?
Grab a green cabbage and thinly slice it up and use instead of a bag of coleslaw mix. Depending on the size of the cabbage you might use some or all of the cabbage.
How long will this coleslaw last?
You can store this coleslaw in the fridge in an airtight container for 3-4 days. You will find with each day the vegetables will soften up a bit. I do recommend eating it within the first 2 days of it being made.
Can you freeze coleslaw?
Unfortunately you can't freeze the coleslaw. The vegetables would become very mushy once it is thawed from being frozen. So I recommend only making what you plan to eat.
Easy Vegan Coleslaw
- 1 bag coleslaw mix shredded
- 1 red bell pepper thinly sliced
- 1 cup carrots shredded
- 2 tablespoons olive oil or sunflower oil
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce or tamari
- juice of 1 lime
- 1 tablespoon ginger peeled and minced or use ginger paste
- 1 clove garlic peeled and minced
- ¼ cup slivered almonds
- 1 pc green onion thinly sliced
- In a large mixing bowl, toss together the coleslaw mix, red bell pepper, and carrots.
- In a separate small bowl, whisk together the olive oil, rice vinegar, sesame oil, soy sauce, lime juice, ginger, and garlic.
- Pour the dressing over the coleslaw mix and toss until the veggies are well coated.
- If desired, top the coleslaw with slivered almonds and green onions before serving.
- If you prefer your vegan coleslaw more chilled, you can refrigerate for 2 hours before serving.