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.
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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.
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.
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.
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!
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.
Check Out My Other Side Dishes..
PLEASE ALWAYS CHECK INDIVIDUAL PACKETS FOR ALLERGENS
- Tree nuts
- Sesame seeds
- Sulphur dioxide and sulphites
- Food processor – optional
- 1/2 Head White cabbage finely sliced
- 2 Large Carrots grated
- 1/2 Onion finely sliced
- 4 tbsp Hellmans vegan mayonnaise
- 1 tsp Dijon mustard
- Salt and pepper to taste
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.