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5.0 from 18 votes

Vegan Coleslaw

Tossed in a creamy, tangy homemade dressing, this vegan coleslaw is a delicious side dish for summer cookouts and BBQs! It keeps well in the fridge for up to 2 days. Gluten-free, dairy-free.

Prep Time
15 mins
Total Time
15 mins
Servings: 4 to 6
Course: Side Dish
Cuisine: American

Ingredients

  • Scant ¾ cup Vegan Mayo*
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • ¾ teaspoon celery seed
  • ¼ teaspoon sea salt
  • 8 cups shredded cabbage
  • 2 medium carrots peeled into thin ribbons
  • 3 scallions chopped
  • freshly ground black pepper

Instructions

    Cup of Yum
  1. Make the dressing. In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seed, salt, and several grinds of pepper.
  2. Make the coleslaw. In a large bowl, toss together the cabbage, carrots, and scallions. Pour the dressing over the top and toss to coat. Season to taste with more salt and pepper as desired.

Notes

  • *For store-bought vegan mayo, we like Sir Kensington’s Fabannaise or Chosen Foods.