Skip the chopping when you make this sweet and tangy vegan coleslaw recipe. It is super easy, creamy, and quick to make!
Coleslaw is one of my favorite side dishes not just for the BBQ cookout, but also, I love to serve it alongside some fried oyster mushrooms. Kind of gives me "vegan KFC" vibes!
But who has time for all that chopping. Not me nowadays. This recipe is perfect for the busy gal that wants coleslaw on the table 5 minutes!
Vegan Coleslaw Recipe
This all American Classic vegan coleslaw recipe, is the perfect combination of sweet and tangy. It is super easy and quick to make!
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Servings: 7 (½ cup per serving)
Calories: 35kcal
Ingredients
- ½ cup vegan mayo (note 1)
- 2 tablespoon vegan mayo additional
- 2 tablespoons apple cider vinegar or lemon juice
- ¼-½ teaspoon celery seed depending on your taste buds
- 1-2 pinch(es) black pepper
- 2 tablespoons organic cane sugar (note 2)
- 12-16 ounce bag coleslaw
- ½-1 cup shredded carrots optional if you want extra carrots in your coleslaw
- ¼ bunch fresh parsley, chopped optional if you like the taste
Equipment
medium measuring cup or mason jar
Instructions
- In mason jar or measuring cup, make your coleslaw dressing by mixing together vegan mayo, apple cider vinegar, celery seed, black pepper, and organic cane sugar. Mix until well combined. Taste and adjust seasonings to your liking.
- Dump your bagged coleslaw in a large mixing bowl along with carrots, and parsley (if using). Add your coleslaw dressing and toss thoroughly. You can serve right away but I recommend covering with saran wrap and placing it in the refrigerator for a couple hours allowing the flavors to come together.
- Serve alongside some vegan ribs, soul food potato salad, stove top baked beans for the ultimate BBQ plate!
Video
Notes
- I used my tofu mayo for this recipe, but you can use your favorite storebought brand. The macros in this recipe are based on using my tofu mayo.
- Organic cane sugar is a staple in my kitchen, but regular white sugar will do. Some vegans stay away from white sugar due to its processing with bone char. I am not that dogmatic. I say use whatever is the most affordable and accessible to you.
Nutrition
Nutrition Facts
Vegan Coleslaw Recipe
Amount Per Serving (0.5 cup)
Calories 35
Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 198mg9%
Potassium 134mg4%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 3g3%
Protein 2g4%
Vitamin A 131IU3%
Vitamin C 1mg1%
Calcium 28mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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What is vegan coleslaw made from?
The main ingredients in this vegan coleslaw recipe includes:
- Tri Color Coleslaw: We are going to save all that chopping for another time! Using pre cut coleslaw will make this recipe super easy and quick to make!
- Vegan Mayonnaise: This is the main ingredient in making coleslaw vegan. You can use a store-bought brand or my homemade version!
- Organic Cane Sugar: No coleslaw dressing recipe is complete if it isn't a little sweet!
- Black Pepper
- Celery Seed: Though this is optional, I HIGHLY recommend it. Celery seed is a signature flavor for coleslaw.
- Apple Cider Vinegar
Vegan Coleslaw Step by Step Photos
SUBSTITUTION, COOK, & STORAGE TIPS
- You can get creative with your coleslaw recipe and add some slice red apple to it for extra sweetness. I added in extra carrots and parsley.
- I use pre package Tri Color Coleslaw but you can buy a pre package coleslaw without the purple cabbage if you do not prefer that.
- This recipe will keep in the fridge for up to 3-4 days. It does NOT freeze well.
What to Serve with Vegan Coleslaw?
I made the ULTIMATE BBQ plate with this vegan coleslaw serve alongside baked beans, potato salad, and vegan ribs and I'm still drooling over it.
This coleslaw also would be great on top of some vegan "fish" tacos!
Making it Work for Your Vegan Curves
- Bulking Tips (Gaining Vegan Curves/Muscle Gains): At 35 calories a serving, this coleslaw gives you a lot of room to eat a generous portion without eating into your calorie budget. Use that wiggle room on your plate for higher calorie, protein-rich foods like how meal prepped it with sweet potato and high protein vegan ribs. You can also swap tofu mayo for a higher-fat version to bump the calories up slightly if you are in a serious bulk.
- Maintenance Tips (Maintaining Vegan Curves): This one is basically a free side at maintenance. Enjoy it as written and pile it onto your sandwich or serve it alongside your sliders without overthinking it. The sodium is moderate at around 198mg per serving so it layers well with other foods without pushing your daily intake too high.
- Cutting Tips (Lose the Gut, Keep the Butt): This coleslaw is genuinely one of your best friends in a cut as it barely makes a dent in your calories. If you want to reduce the sodium further to minimize bloat, go easy on any added salt in the dressing. I would serve this with something high in protein (tempeh, tofu) and possibly even more veggies to bulk up the volume.
More Vegan Side Recipes
Need more recipes to make your main courses complete? Check out these delicious vegan side recipes.
Update Notes
- Original Publication: 29 June 2022
- Recent Update: 09 May 2026 (republished with updated recipe to highlights macros, and show different pairings
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© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
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