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    Home » Recipes By Diet Types » Egg-Free Recipes

    Vegan Coleslaw

    Published: Jan 29, 2020 · Modified: Aug 6, 2022 by Lauren · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    A super easy recipe for vegan coleslaw that you won't even know is vegan! It delicious and tastes like the real thing.

    Being vegan, it makes it perfect for people with egg and dairy allergies. It is naturally gluten free too.

    *Disclosure: This post may contain affiliate links - This means I receive a commission for purchases made though those links, at no cost to you. Please click here for further info*

    Vegan coleslaw pinterest image

    Coleslaw is my favourite go to side dish for a BBQ on a hot summers day. There is something about the creamy, tangy mayonnaise dressing teamed with crisp crunchy vegetables.

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    Lets Talk.. Vegan Mayonnaise!

    This stuff is a game changer! With my daughter being allergic to egg we have tried lots of egg free mayonnaises over the past couple of years. Most of them lacked that "real" mayonnaise taste.

    Well this Hellmans Vegan Mayo changed everything. If you gave it to people in a taste test against normal Hellmans mayo, you would be hard pressed to tell the difference.

    This mayonnaise does contain mustard, so unfortunately this recipe will not be suitable if you have a mustard allergy

    How Do I Make Vegan Coleslaw?

    This vegan coleslaw only contains 5 ingredients (excluding salt and pepper) and is so easy to make.

    Vegan coleslaw ingredients

    In this recipe I have used white cabbage but you could substitute half of the white cabbage for red cabbage for extra crunch and flavour.

    Be sure to avoid using the core of the cabbage though and cut this out before as it can be quite tough and bitter.

    You can either shred the cabbage and carrot in a food processor or finely slice the cabbage with a really sharp knife and grate the carrot, although this may take a little longer.

    Finely slice the onion, then mix together in a bowl with the cabbage and carrot.

    For ease you can also buy pre sliced coleslaw mixes from most major supermarkets.

    Cabbage, onion and carrot, vegan coleslaw ingredients

    Add the mayonnaise and mustard to the bowl. You can add a little more of the mustard if you like a stronger flavour. I find that dijon works really well.

    Mix it all together really well and season to taste.. and your done!

    Variations

    You can experiment with different vegetables to achieve different flavours - good variations are

    • Red or savoy cabbage instead of or in addition to white cabbage
    • Red onion or spring onion instead of or in addition to white onion

    How Long Will Vegan Coleslaw Keep In The Fridge?

    This coleslaw is best eaten within a day or two of making it, as the vegetables go soft and lose their crunch after this.

    If you need to make it further in advance, make up the dressing separately and store in its own container in the fridge alongside the sliced coleslaw mix.

    They will then both keep separately for up to a week, then mix all together just before you need to use it.

    Vegan coleslaw served in a bowl

    Check Out My Other Side Dishes..

    "No Egg" Fried Rice

    Braised Red Cabbage with Red Wine

    Allergen Information

    PLEASE ALWAYS CHECK INDIVIDUAL PACKETS FOR ALLERGENS

    FREE FROM

    • Gluten
    • Crustaceans
    • Celery
    • Eggs
    • Fish
    • Lupin
    • Milk
    • Molluscs 
    • Tree nuts 
    • Peanuts
    • Sesame seeds
    • Soya
    • Sulphur dioxide and sulphites

    CONTAINS

    • MUSTARD
    Vegan coleslaw served in a bowl

    Vegan Coleslaw

    A super easy recipe for vegan coleslaw that you won't even know is vegan! It delicious and tastes like the real thing. Being vegan, it makes it perfect for people with egg and dairy allergies, it is naturally gluten free too.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 0 mins
    Total Time 10 mins
    Course Salad, Side Dish
    Cuisine American, english
    Servings 6 servings
    Calories 85 kcal

    Equipment

    • Food processor - optional

    Ingredients
      

    Coleslaw mix

    • ½ Head White cabbage finely sliced
    • 2 Large Carrots grated
    • ½ Onion finely sliced

    Dressing

    • 4 tablespoon Hellmans vegan mayonnaise
    • 1 teaspoon Dijon mustard
    • Salt and pepper to taste

    Instructions
     

    To make the coleslaw mix

    • Finely shred the cabbage with a sharp knife or use a food processor to shred.
    • Peel the carrots then grate on a grater.
    • Peel and halve the onion, then finely slice.
    • Put all the above ingredients into a bowl and mix well.

    To make the dressing

    • Put the mayonnaise into the bowl with the coleslaw mix.
    • Add the mustard.
    • Mix together really well.
    • Season to taste then mix again.

    Notes

    Store in the fridge. This is best eaten within a day or two of making.
    If making in advance, make the coleslaw mix and dressing separately, store both in the fridge in different sealed containers, then combine just before eating. The coleslaw can be stored for up to a week like this.
    Do not freeze the coleslaw.
    Calories based on 6 servings.

    Nutrition

    Calories: 85kcal
    Keyword bbq, dairy free, easy, egg free, gluten free, summer, vegan
    Tried this recipe?Let us know how it was!

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    The Scatty Mum was born as somewhere to share my experience as a Mum of a child with multiple food allergies and tasty easy allergy friendly recipes that are suitable for the whole family.

    Throw in some product reviews, general parenting rambling and you get the jist. And wine.. there is always time for wine! x

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