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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


  • 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


  • 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



  • 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.


  • 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.