Jul 6, 2023 by Hannah Sunderani
Hiya friends! I’m so excited to be sharing this 10-Minute Vegan 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 side dish 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 healthy coleslaw recipe. I promise you’ll absolutely love this vegan version made with whole food ingredients. So let me tell you exactly how to make it!
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:
For the full recipe and measurements, scroll down to the complete recipe card below!
Making this coleslaw 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 coleslaw can be served immediately at room temperature or refrigerated until chilled and enjoy as desired!
This creamy cabbage salad is the perfect side dish to serve alongside Lentil Burger Patties, Tofu Skewers, and any of your favourite summer dishes! We even love it piled on our Vegan Jackfruit Pulled Pork Sandwiches!
If you’re looking for more Vegan Side Dishes that pair well with this crunchy slaw mix, you might enjoy these blog favourites:
Yes! Vegan coleslaw can be stored in the fridge for up to 3 days, but if you are prepping this healthy coleslaw in advance for a party, I’d recommend storing for up to 24 hours before serving. This will allow the coleslaw time to meld all of the flavours together while keeping the veggies crisp and lightly crunchy.
Freezing coleslaw generally isn’t recommended. Once frozen, the cabbage will change texture, become watery, and the texture of the creamy dressing will become grainy. If you’re looking for side dishes that are better suited for freezing you might like these Vegan Baked Beans or this 3 Bean Salad.
Coleslaw isn’t always made with healthy, gut-friendly ingredients, but this creamy coleslaw is! The coconut yogurt and apple cider vinegar are rich in probiotics and digestive enzymes that create balance and aid in healthy digestion in the gut. If you don’t have access to coconut yogurt at your local grocery store, you can Make Coconut Yogurt at Home in 10 Minutes!
I hope you love this Vegan Coleslaw 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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