Jul 6, 2023 (Last updated Feb 6, 2026) by Hannah Sunderani
Hiya friends! I’m so excited to be sharing this 10-Minute Red Cabbage and Carrot Coleslaw recipe with you today. It’s creamy, crunchy, and just as delicious as the classic coleslaw recipe you grew up with. It’s the perfect summer salad for BBQ’s, potlucks, and your favourite veggie burgers and Jackfruit Pulled Pork Sandwiches. Plus, it’s so much healthier than store-bought!
I’ve swapped out the traditional mayo cream base with a tangy, creamy coconut yogurt dressing for a wholesome and simple salad. I promise you’ll absolutely love this vegan version made with whole food ingredients. So let me tell you exactly how to make it!
This Vegan Coleslaw is….
- Creamy
- Ready in 10 minutes
- Crunchy and refreshing
- Made with whole-food ingredients
- Oil-free & gluten-free
- Perfect easy side dish
- Newbie cook approved
- Gut friendly
- Great way to get your veggies in!
Ingredient Notes
If you’ve only ever purchased store-bought slaw mix pacakages, you’re in for a treat! Making your own homemade coleslaw only requires 9 simple ingredients, plus salt! Here’s what you’ll need:
- Red Cabbage – For the best crunchy, well-textured coleslaw I highly recommend using a combination of both red cabbage (purple cabbage) and white cabbage (green cabbage). But you can sub the white cabbage for more red cabbage for less ingredients.
- Carrots – Freshly grated carrot adds a mild sweetness and additional texture to this salad. I like to use orange carrots, but any coloured carrots will work.
- Green onion – Also known as spring onions or scallions, green onion has a mild onion flavour and adds a fresh, bright taste to the mix. It balances the creamy dressing well and keeps everything tasting light and refreshing!
- Cilantro – Another source of freshness that helps balance the creaminess and create depth of flavour.
- Yogurt – Most classic coleslaw recipes are made with mayonnaise. I prefer the nutrition and tanginess that coconut yogurt adds. It’s a much healthier alternative and is one that tastes surprisingly reminiscent of the mayo-based coleslaw recipes you grew up with!
- Apple cider vinegar – The key ingredient to making a tangy homemade coleslaw dressing. It also aids in digestion and positive gut health.
- Dijon – Enhances the tanginess and flavour of the dressing. If you prefer something more mild, try yellow mustard.
- Celery seeds – This ingredient is optional, but if you miss the flavour of classic coleslaw I highly recommend it! Celery seeds are aromatic, flavourful, and the perfect finishing touch and you only need a pinch!
For the full recipe and measurements, scroll down to the complete recipe card below!
How to Make Vegan Coleslaw
Making this salad is so simple and will only take you 10 minutes! Once your veggies are shredded and finely chopped, there are just three simple steps to follow when making a homemade vegan coleslaw.
First, add all of the crunchy cabbage, grated carrots, green onions, and cilantro to your favorite large mixing bowl or serving bowl. Toss until well combined.
Second, in a separate small bowl, whisk together the creamy coleslaw dressing ingredients until smooth.
Lastly, pour the creamy coleslaw dressing over the coleslaw mix and toss again until well coated and combined.
This salad can be served immediately at room temperature or refrigerated until chilled and enjoy as desired!
I hope you love this Red Cabbage and Carrot Salad as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons Cookbook for more French-inspired vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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10-Minute Red Cabbage and Carrot Coleslaw (Vegan)
Ingredients
Coleslaw mix:
- 1.5 cups red cabbage shredded
- 1.5 cups white cabbage shredded (or sub with more red cabbage)
- 2 carrots grated
- 2 green onions finely chopped
- 3 tbsp cilantro finely chopped
Creamy dressing:
- 1/2 cup unsweetened coconut yogurt or soy yogurt
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- Pinch celery seeds optional
- 1/4 tsp fine sea salt
Instructions
- In a large mixing bowl add the red cabbage, white cabbage, carrots, green onion and cilantro. Toss to combine.
- In a small mixing bowl, whisk together the yoghurt, apple cider vinegar, dijon, celery seeds, and salt together until smooth.
- Pour the creamy dressing into the coleslaw mix and toss until well coated and combined.
Notes
Approvals
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