This easy vegan coleslaw recipe is a creamy, tangy, and healthy side dish perfect for potlucks, BBQs, or any meal!
Introduction
Coleslaw is a classic side dish, but traditional versions are often loaded with mayonnaise and dairy. I always loved coleslaw, but after embracing a plant-based diet, I missed that creamy, crunchy goodness. So, I set out to create a vegan coleslaw recipe that captured all the flavor and texture of the original, without any animal products.
After much experimenting, I finally nailed it! This recipe is ridiculously easy to make, uses simple ingredients, and tastes incredible. The secret is in the creamy, tangy dressing, which is made with a blend of cashews (or sunflower seeds for a nut-free option), apple cider vinegar, mustard, and a touch of sweetness. This recipe is a guaranteed crowd-pleaser. It’s great as a side, topping for vegan burgers or sandwiches, or even as a salad on its own. Let’s get started!
Table of Contents
Ingredients and Substitutions
Here’s what you’ll need to make this delicious vegan coleslaw:
- Coleslaw Mix: 1 (16-ounce) bag. You can also shred your own cabbage (green and red) and carrots.
- Raw Cashews: 1 cup, soaked in hot water for at least 30 minutes (or use raw sunflower seeds for a nut-free option). Soaking the cashews helps them blend into a super creamy dressing.
- Apple Cider Vinegar: 2 tablespoons. Adds a tangy flavor. You can substitute with white vinegar or lemon juice if needed.
- Dijon Mustard: 1 tablespoon. Adds a little bit of kick and depth of flavor. Yellow mustard will also work in a pinch.
- Maple Syrup: 1 tablespoon. Adds a touch of sweetness to balance the tang. Agave nectar or sugar can be substituted.
- Salt: 1/2 teaspoon, or to taste. Enhances the flavors.
- Black Pepper: 1/4 teaspoon, or to taste. Adds a subtle spice.
- Water: 2-4 tablespoons. To thin the dressing to your desired consistency.
- Optional Add-Ins: 1/4 cup chopped fresh parsley, 1/4 cup chopped red onion, 1/4 cup raisins or dried cranberries, or 1/4 cup shredded apple.
Step-by-Step Instructions
Follow these simple steps to create the perfect vegan coleslaw:
- Prepare the Cashews: Place the raw cashews in a bowl and cover with hot water. Let them soak for at least 30 minutes to soften. This step is crucial for a smooth and creamy dressing.
- Make the Dressing: Drain the soaked cashews and add them to a high-speed blender or food processor. Add the apple cider vinegar, Dijon mustard, maple syrup, salt, pepper, and 2 tablespoons of water.
- Blend Until Creamy: Blend the ingredients until completely smooth and creamy. If the dressing is too thick, add more water, one tablespoon at a time, until you reach your desired consistency.
(Process Photo Suggestion: Blended dressing in the blender.) - Combine Ingredients: In a large bowl, combine the coleslaw mix (or shredded cabbage and carrots) with any optional add-ins, such as parsley, red onion, raisins, or apple.
- Add the Dressing: Pour the vegan coleslaw dressing over the coleslaw mix and toss well to coat. Make sure every piece of cabbage is evenly coated.
(Process Photo Suggestion: Dressing being poured over the coleslaw mix.) - Chill: Cover the bowl and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld. This also helps the coleslaw to become even more flavorful as the dressing has time to soak into the cabbage.
(Process Photo Suggestion: Coleslaw in a bowl, covered and ready to chill.) - Serve: Before serving, give the vegan coleslaw another toss. Taste and adjust seasonings as needed. Serve cold and enjoy!
Tips and Variations
- Nut-Free Option: Substitute the cashews with an equal amount of raw sunflower seeds. The process is the same: soak them in hot water before blending.
- Sweetness Adjustment: Adjust the amount of maple syrup (or other sweetener) to your preference. Some people prefer a sweeter coleslaw, while others prefer a more tangy one.
- Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a spicy kick.
- Herbs and Veggies: Experiment with different herbs and vegetables. Try adding chopped cilantro, dill, bell peppers, or even jalapenos.
- Make it Lighter: Use a combination of shredded cabbage and broccoli slaw for a lighter coleslaw.
- Vinegar Variety: While apple cider vinegar is recommended, feel free to try white wine vinegar, rice vinegar, or even lemon juice for a slightly different flavor profile.
- Make it ahead: You can make the dressing up to 3 days in advance and store it in the refrigerator. The coleslaw is best when eaten within 24 hours of being made.
- Add some fruit: Add pineapple or mango to the recipe for a tropical twist.
Storage and Reheating Instructions
- Storage: Store leftover vegan coleslaw in an airtight container in the refrigerator for up to 3 days. Keep in mind that the coleslaw will become softer and may release some liquid over time.
- Reheating: Coleslaw is best served cold, so reheating is not recommended. Just give it a good stir before serving. If there’s excess liquid, you can drain it off.
- Freezing: Freezing is not recommended as it will affect the texture of the cabbage and dressing.
Enjoy this creamy and delicious vegan coleslaw recipe! Please leave a comment and rating below if you try it, and let me know if you have any questions or variations to share!
FAQ Section
Can you buy dairy free coleslaw?
Yes, you can find dairy-free coleslaw in some grocery stores, often labeled as “vegan coleslaw.” However, it’s always best to check the ingredient list to ensure it doesn’t contain any hidden dairy ingredients.
What can I use instead of coleslaw?
If you’re looking for a substitute for coleslaw, consider other crunchy and refreshing salads like cucumber salad, broccoli salad, or a simple green salad with a vinaigrette dressing.
Why did Chick Fil A discontinue coleslaw?
Chick-fil-A discontinued its coleslaw in 2016 to make room for new menu items and streamline their operations.
What’s the difference between coleslaw and slaw?
There’s essentially no difference! “Slaw” is simply a shorter term for “coleslaw.” Both refer to a salad made primarily of shredded cabbage, typically dressed with a creamy or vinaigrette-based dressing.
Vegan Coleslaw Recipe: Creamy & Delicious!
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This creamy and delicious vegan coleslaw is the perfect side dish for BBQs, picnics, or any meal! Made with a tangy cashew-based dressing, it’s dairy-free, gluten-free, and full of fresh, crunchy goodness.
Ingredients
- 1 (16-ounce) bag coleslaw mix (or shredded cabbage and carrots)
- 1 cup raw cashews, soaked in hot water for 30 minutes (or sunflower seeds for a nut-free option)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2–4 tablespoons water, for thinning
- Optional Add-ins: ¼ cup chopped fresh parsley, ¼ cup chopped red onion, ¼ cup raisins or dried cranberries, or ¼ cup shredded apple
Instructions
- Prepare the Cashews – Soak the raw cashews in hot water for at least 30 minutes to soften.
- Make the Dressing – Drain the cashews and blend them with apple cider vinegar, mustard, maple syrup, salt, pepper, and 2 tablespoons of water until creamy. Add more water if needed to adjust consistency.
- Combine Ingredients – In a large bowl, mix the coleslaw with any optional add-ins like parsley, red onion, or raisins.
- Add the Dressing – Pour the creamy dressing over the coleslaw and toss to coat evenly.
- Chill & Serve – Refrigerate for at least 30 minutes before serving. Toss again and adjust seasonings if needed.
Notes
- For a nut-free version, substitute cashews with sunflower seeds.
- Adjust sweetness by adding more or less maple syrup to taste.
- For a spicy kick, add a pinch of cayenne pepper or hot sauce.
- This coleslaw is best enjoyed within 24 hours but can be stored for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Blending, Mixing
- Cuisine: American
Nutrition
- Calories: 120 kcal
- Sugar: 3g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
Keywords: vegan coleslaw, dairy-free coleslaw, healthy coleslaw, plant-based coleslaw