The cabbage mix matters more than people expect. Green cabbage gives you the classic crunch, and a little red cabbage adds color without changing the flavor. Carrots bring sweetness and structure to the bowl. I shred everything by hand when I have the time because the pieces stay crisper than the bagged mix, but a bag of coleslaw mix works fine on a busy day. The dressing is vegan mayonnaise, apple cider vinegar for tang, Dijon mustard for depth, a spoonful of maple syrup to round off the vinegar, and celery seed, which is the one spice that makes slaw taste like slaw. It holds its own next to my vegan potato salad and vegan mac and cheese on a cookout table.

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Vegan Coleslaw

A creamy vegan coleslaw built on shredded green cabbage and carrots, salted and drained first so the vegan mayonnaise dressing stays thick instead of pooling water after a day in the fridge.

Course Salad

Cuisine American

Keyword creamy vegan coleslaw, dairy free coleslaw, vegan coleslaw, vegan coleslaw recipe

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Ingredients

Coleslaw

• 2 pounds green cabbage about 1 medium head, cored and finely shredded
• 2 medium carrots peeled and grated
• 1 tablespoon fine salt for salting the cabbage
• 1 cup shredded red cabbage optional, for color
• 3 green onions thinly sliced, optional

Dressing

• 3/4 cup vegan mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 teaspoon celery seed
• 1/2 teaspoon black pepper freshly ground
• 1/4 teaspoon fine salt or to taste

Instructions

• Cut the green cabbage into quarters, slice away the tough core, and shred it as thinly as you can with a sharp knife or a food processor. Put the shreds in a colander set over a bowl or the sink.
• Toss the shredded cabbage with the tablespoon of fine salt and let it sit for 30 minutes. The salt draws water out of the cabbage, and you will see it collecting in the bowl underneath.
• Rinse the cabbage under cold running water, then drain it well and spread it on a clean kitchen towel. Pat it dry, or squeeze it in the towel in small handfuls, until the shreds feel barely damp.
• Whisk the vegan mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, celery seed, pepper, and the quarter teaspoon of salt in a large bowl until the dressing is smooth.
• Add the dried cabbage, grated carrots, red cabbage, and green onions to the bowl. Toss until every shred is coated, then cover and chill for at least 30 minutes before serving.

Notes

Salt the cabbage for the full 30 minutes, because a quick rinse does not draw out enough water and the slaw will thin out within a day. Shred the cabbage as thin as you can manage; thick shreds stay stiff and make the whole bowl feel raw. The dressing can be whisked together up to 3 days ahead and kept covered in the fridge, which turns this into a ten-minute job on the day.

Tips for Vegan Coleslaw

Most of the work in a slaw that stays creamy is done before the dressing ever touches the cabbage.

• Salt the cabbage in a colander and give it a full 30 minutes. The salt draws out the water that would otherwise thin the dressing overnight, and a quick rinse is all it needs afterward.
• Squeeze the drained cabbage in a clean towel if you want to be thorough. Pressing out the last of the water is the difference between a slaw that stays creamy for days and one that turns soupy by dinner.
• Shred the cabbage thin and even. Thick shreds stay stiff and make the slaw feel raw, while paper-thin pieces go limp as soon as the dressing hits them.
• Use a vegan mayonnaise you actually like on its own. The dressing is mostly vegan mayonnaise, so a brand that tastes flat will taste flat in the finished slaw.
• Buy the celery seed even if it means a trip to the store. It is the one spice that reads as classic coleslaw, and there is no real stand-in for that flavor.
• Toss the slaw about 30 minutes before serving rather than hours ahead if you want the cabbage to keep its snap. The longer the shreds sit in dressing, the softer they get.
• Taste the slaw again once it is cold before you set it out. Cold dulls salt and vinegar, so a batch that seemed sharp at room temperature usually needs one more pinch of salt or a splash of cider vinegar.
• Dress the cabbage in stages instead of dumping in the whole bowl at once. Heads of cabbage vary in size, and stopping when the shreds are coated but not swimming keeps the slaw creamy rather than heavy.
• Leave the dressing on the tangy side. Cabbage tastes sweeter once it is cold, so a dressing that seems balanced straight from the bowl can land flat by the time the slaw is chilled.

Storage

Vegan coleslaw keeps in an airtight container in the fridge for up to 4 days, though it tastes best in the first two. The cabbage keeps releasing a little water as it sits, so stir it before serving and pour off any liquid that collects at the bottom of the bowl. Coleslaw does not freeze well, because the cabbage turns soft and watery once it thaws. If you want to make it ahead for a party, keep the dressing separate and toss it with the cabbage about an hour before you serve, which protects the crunch and stops the slaw from thinning out.

FAQ

Why is my vegan coleslaw watery?

The cabbage is releasing water into the dressing. Cabbage is mostly water, and salt pulls that water out over time, which is why a slaw that tastes perfect on day one can look thin on day two. Salting the shredded cabbage and letting it drain before you dress it removes most of that water up front. If a batch still pools liquid after chilling, pour it off and stir in a spoonful more vegan mayonnaise.

Can I make this vegan coleslaw ahead of time?

Yes, and it is one of the best sides for it. Keep the dressing separate from the cabbage for up to 2 days, then toss them together about an hour before serving so the shreds stay crisp. Once it is dressed, the slaw holds for up to 4 days in the fridge, though the cabbage softens a little each day.

What can I use instead of celery seed?

Celery salt is the closest swap, so use about the same amount and cut back on the added salt in the dressing. A small pinch of caraway seed will give the slaw a different, more rye-bread flavor, and it works if you like that direction, but it won’t taste like the classic deli version.

Do I have to use vegan mayonnaise?

For this creamy version, yes, though the brand is up to you. Classic coleslaw dressing is built on mayonnaise, and store-bought jars are not always vegan, so making your own with a vegan mayonnaise is what keeps the whole bowl plant-based. If you want to skip it entirely, a dressing of olive oil, cider vinegar, maple syrup, and mustard makes a lighter, vinaigrette-style slaw, and my vegan ranch dressing is another creamy option for a different flavor.