This is the only Vegan Coleslaw recipe you need! Shredded cabbage and carrots are tossed in a tangy and creamy vegan mayo-based dressing to give you the ultimate summer side dish or sandwich topping. Easy to make with less than 10 ingredients.
For more side dish recipes, check out my side dish, cabbage, carrot, Thanksgiving dinner, and Christmas dinner recipe round-ups.
Ingredients for this Vegan Coleslaw Recipe
- Vegan mayonnaise
- Garlic clove
- White vinegar
- Lemon juice
- Salt
- White and red cabbage
- Carrots
How to Make Vegan Coleslaw
Step 1:
Add the vegan mayonnaise, minced garlic, vinegar, lemon juice, and salt to the bottom of a large salad bowl and whisk to combine.
Step 2:
Add the shredded cabbage and carrots to the bowl and use two large spoons or salad tongs to toss until the vegetables are well-coated in the dressing.
Step 3:
Serve the coleslaw right away or place it in the refrigerator to chill for 30 minutes before serving.
Vegan Coleslaw
Ingredients
- ½ cup vegan mayonnaise
- 1 clove garlic (very finely minced)
- 1 tbsp white vinegar
- 1 tbsp lemon juice
- ½ tbsp salt
- 3 cups shredded white cabbage (210 g)
- 3 cups shredded red cabbage (210 g)
- 2 cups shredded carrots (110 g)
Instructions
- Add the vegan mayonnaise, minced garlic, vinegar, lemon juice, and salt to the bottom of a large salad bowl and whisk to combine.
- Add the shredded cabbage and carrots to the bowl and use two large spoons or salad tongs to toss until the vegetables are well-coated in the dressing.
- Serve the coleslaw right away or place it in the refrigerator to chill for 30 minutes.
