Vegan Creamy Coleslaw

This Vegan Creamy Coleslaw is quick and easy to make and is ready in 20 minutes or less! Made with finely sliced green and purple cabbage, shedded carrots, and tossed in a simple, creamy yet tangy dressing. Chilled before serving, it’s a balance of cool, crunchy veggies and creamy flavor. A perfect refreshing side dish for hot summer days, potlucks, or topped on BBQ burgers or sandwiches such as my BBQ Lentil Sandwich or Vegan Pulled Pork Sandwich!

How to make Vegan Creamy Coleslaw

Step 1: Use a food processor with grating attachment (this saves so much time) or box grater to grate 1 cup of carrot (about one large carrot). Then thinly slice green and purple cabbage. Place all the veggies in a large bowl.

Step 2: In a small bowl, whisk together vegan mayo, apple cider vinegar, sugar, black pepper, and salt.

Step 3: Pour dressing over veggies and toss until evenly coated. Cover bowl and refrigerate for an hour. Enjoy as a side dish or top on a BBQ burger or sandwich.

Storage

Best used fresh, this vegan creamy coleslaw keeps in the fridge in a well-sealing container for only 1-2 days.

Coleslaw for a Crowd

Simply double the recipe for a large batch! This coleslaw is a great side dish for a BBQ or potluck party.

Did you enjoy this Vegan Creamy Coleslaw? Leave me a comment and a star rating below, I love to hear from my readers!

Print Recipe

Vegan Creamy Coleslaw

This Vegan Creamy Coleslaw is quick and easy to make, with crisp veggies tossed in a creamy, tangy dressing. Chilled before serving, it's the perfect balance of cool, crunchy veggies and creamy flavor. This coleslaw is the perfect side dish for barbecues and potlucks or piled high on burgers or sandwiches.

Prep Time20 minutes mins

Total Time20 minutes mins

Course: Side Dish

Cuisine: American, Vegan, Vegetarian

Keyword: coleslaw, Side Dish

Servings: 6 servings

Equipment

• 1 food processor with grating attachment or box grater
• 1 Large bowl
• 1 Small bowl

Ingredients

• 2 cups green cabbage, thinly sliced
• ½ cup purple cabbage, thinly sliced
• 1 cup carrot, grated

Coleslaw Dressing

• 3 Tbsp vegan mayonaise (Vegenaise is my favorite)
• 2 tsp apple cider vinegar
• ½ tsp sugar
• ⅛-¼ tsp black pepper
• ⅛-¼ tsp salt

Instructions

• Use a food processor with grating attachment (this saves so much time) or box grater to grate 1 cup of carrot (about one large carrot). Then thinly slice green and purple cabbage. Place all the veggies in a large bowl.
• In a small bowl, whisk together vegan mayo, apple cider vinegar, sugar, black pepper, and salt.
• Pour dressing over veggies and toss until evenly coated. Cover bowl and refrigerate for an hour. Enjoy as a side dish or top on a BBQ burger or sandwich.

  Best used fresh, coleslaw keeps in the fridge in a well-sealing container for only 1-2 days.