Easy Vegan Coleslaw Recipe

The best easy Vegan Coleslaw – This super easy vegan coleslaw is packed with amazing crunchy and fresh textures and coated in a lovely creamy dressing. This crowdpleaser is a must at every summer party. So good!

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Get ready for a creamy super easy vegan coleslaw recipe filled with fresh and crunchy veggies. This recipe is so simple and quick to make. Featuring crunchy cabbage wrapped in creamy luxe deliciousness. It’s a bowl full of sweet and spicy flavors that tastes so much like regular coleslaw that no one will guess it’s vegan. You won’t believe how amazing and creamy the vegan coleslaw really is until you try it.

There are so many good things about this coleslaw. It has a delicious creamy dressing made from cashew nuts that give it a luxe texture with just a hint of bite from the Dijon mustard and seasoning. 

As if the amazing silky dressing isn’t already over the top delicious we’re also working with crispy cabbage, sweet summery sun-dried tomatoes, crunchy sunflower seeds, and lots of fragrant parsley. 

I adore this easy classic American coleslaw turned vegan for 5 reasons 

  • It tastes sweet, spicy, fresh, and creamy all at the same time…which all equals amazing come-back-for-seconds because I can’t get enough of this salad 
  • Quick and super simple to make
  • Loaded with healthy nutrients 
  • Gluten-free and fits almost any diet and lifestyle 
  • A mouthwatering summer barbecue recipe 

There’s nothing like a deliciously fresh coleslaw full of crunchy textures and creamy goodness on a warm summer day. 

What goes with coleslaw?

Pretty much everything. But if you’re looking for ideas here are some of my favorites.

Ideas to serve with coleslaw 

Let’s get to the facts.

What you need to make vegan coleslaw dressing

We all know that the star of a good coleslaw is in the dressing. We want a creamy, silky dressing loaded with a little spice, a hint of sweetness, and lots of flavors.

Vegan coleslaw Dressing ingredients 

  • Raw Cashews (soaked in water for 4 hours)
  • Non-dairy Yoghurt (Soy yogurt or whichever you prefer)
  • Plant Milk (Soy Milk or whichever you prefer)
  • Lemon – Juice From
  • Apple Cider Vinegar
  • Dijon Mustard
  • Maple Syrup
  • Garlic Minced (or alternatively ½ tsp garlic powder)
  • Onion Powder
  • Sea Salt
  • Pinch of Pepper

How to make non-dairy plant-based coleslaw dressing 

  • Start by pouring the water from the raw cashews and add all the dressing ingredients to a high-speed blender. 
  • Blend until everything is smooth and combined. Add more salt if you think it needs it.
  • Store the dressing in a sealed container in the refrigerator for 3-5 days.

Now, let’s take a look at the coleslaw ingredients 

Ingredients to make the best coleslaw 

  • Green Cabbage (9 cups) 
  • Red Cabbage (2 cups) 
  • Carrots 
  • Fresh Parsley Finely 
  • Sunflower Seeds
  • Sun-dried Tomatoes 
  • Spring Onions Finely 

How to make coleslaw step-by-step

Making coleslaw is quick and easy if you have a food processor. All you have to do is attach the shredder to your food processor and get started. 

If you don’t have a food processor you will need to shred and chop the coleslaw ingredients by hand and that will add an extra production time of around 30 minutes or so.

Making Coleslaw step-by-step

• Chop and shred add the cabbage and carrots.

• Put cabbage, carrots, sunflower seeds, spring onions, and parsley into a large mixing bowl and toss together. Pour in 1 cup of the dressing and toss to coat everything – add more dressing if you think it needs it. Add the chopped sundried tomatoes and stir everything together.

• Cover and put in the refrigerator for 1-2 hours. If the slaw needs it you can always add a little more dressing right before serving.

Quick coleslaw hack

If you’re in a rush you can pick up pre-shredded cabbage and carrots from the grocery store to use in your coleslaw. It will save you time if you’re in a rush to get food on the table.

Frequently asked questions 

Can I make coleslaw in advance?

Yes. Coleslaw is great to make in advance because it’s made from cabbage and carrots which keep well in the refrigerator for hours and even days. Just make sure to keep your prepared coleslaw in the fridge until it’s time to serve.
Note: wait and garnish with chopped parsley until right before serving for the freshest and tastiest experience.

What is vegan coleslaw made of?

In vegan coleslaw, the creamy dairy is replaced by non-dairy yogurt and soaked raw cashews blended to make a deliciously creamy dressing.

How do you get water out of cabbage for coleslaw?

Place the shredded cabbage in a colander or bowl and mix in a tablespoon of salt per 1 head of cabbage. Let the cabbage soak in the salt for 1-2 hours to give the salt time to draw out excess water. After 1-2 hours, simply rinse the cabbage in water to get the salt off and lightly pad the cabbage dry. The cabbage is now ready to use.

How to store coleslaw?

Store the coleslaw in a clean sealed container in the refrigerator

Can I use vegan Mayo in coleslaw dressing instead of non-dairy yogurt?

Yes. Vegan mayonnaise will work just as well as plant-based yogurt to create a creamy coleslaw dressing.

Easy Vegan Coleslaw

Get ready for a creamy coleslaw filled with fresh and crunchy veggies. This recipe is so simple and you won't believe how amazing and creamy the vegan coleslaw really is until you try it.
I recommend making this a few hours in advance and storing it in the refrigerator. It makes it even better!
Course Salad, Side Dish, Vegan
Cuisine American
Keyword coleslaw, salad, vegan
Prep Time 25 minutes
Servings 8 people
Author Simone – Munchyesta.com

Ingredients

  • 1 large head Green Cabbage (9 cups) Finely shredded
  • ½ small head Red Cabbage (2 cups) Finely Shredded
  • cup Carrots Shredded
  • ¼ cup Fresh Parsley Finely Chopped
  • ¼ cup Sunflower Seeds
  • ¼ cup Sundried Tomatoes Chopped
  • 3 Spring Onions Finely Chopped

Dressing

  • ½ cup Raw Cashews (Soaked in water for 4 hours)
  • ½ cup Plant Yoghurt (Soy yoghurt or whichever you prefer)
  • ½ cup Plant Milk (Soy Milk or whichever you prefer)
  • 1 Lemon – Juice From
  • 2-3 tbsp Apple Cider Vinegar
  • 2 tbsp Dijon Mustard
  • 2-3 tbsp Maple Syrup
  • 2 cloves Garlic Minced (or alternatively ½ tsp garlic powder)
  • ½ tsp Onion Powder
  • 1 tsp Sea Salt
  • Pinch of Pepper

Instructions

Dressing

  • Start by pouring the water from the raw cashews and add all the dressing ingredients to a high-speed blender. Blend until everything is smooth and combined. Add more salt if you think it needs it.
  • Store in a clean sealed container in the refrigerator.

Coleslaw

  • Put cabbage, carrots, sunflower seeds, spring onions and parsley into a large mixing bowl and toss together. Pour in 1 cup of the dressing and toss to coat everything – add more dressing if you think it needs it. Add the chopped sundried tomatoes and stir everything together.
  • Cover and put in the refrigerator for 1-2 hours. If the slaw needs it you can always add a little more dressing right before serving.

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