Dairy-Free Coleslaw

This dairy-free coleslaw recipe features crunchy vegetables tossed in a rich, creamy, and tangy dressing. It’s the perfect side dish to bring to your next summer barbecue, picnic, or get-together. Plus, it’s completely vegan-friendly!

Why you'll love this recipe

• Quick & easy: Just chop, toss, chill, and enjoy your dairy-free coleslaw. It doesn’t get much easier than that!
• Versatile: Most people think of coleslaw as a side dish, but it’s so much more! Use it to bulk up your sandwiches, add it to grain bowls, or even eat it as a light lunch on its own.
• Healthy: This vegan coleslaw is packed with fiber, vitamins, and antioxidants, making it a nutrient-dense side dish that anyone can enjoy.

Simple dairy-free coleslaw

Stemming from the Dutch word "koolsla," coleslaw is a salad made of finely shredded cabbage and often dressed with mayonnaise. This version maintains the classic crunchy and creamy elements in an egg and dairy-free way.

The dressing is made with vegan mayo, which is virtually indistinguishable from regular mayo. I like to add a touch of sweetness with maple syrup and tanginess with vinegar. Combined with cabbage, carrots, and fresh herbs, this recipe is guaranteed to be a hit at any table.

I recommend serving your dairy-free coleslaw chilled since it allows the flavors some time to meld together. Eat it as-is, or serve it alongside grilled tofu or veggies, burgers, sandwiches, wraps, and more.

Is coleslaw vegan?

Coleslaw is not typically vegan-friendly, especially creamy versions. However, I’ve replaced egg-based mayo with vegan mayo to create a dairy-free and egg-free version that's just as creamy and delicious as the original.

This is one of those vegan recipes that no one will be able to tell is made with plant-based ingredients, even the biggest of skeptics!

Ingredients & Substitutions

• Green & red cabbage: Gives the coleslaw its classic crunch and color. If you can't find red cabbage, just replace it with more green.
• Carrots: Adds a slight sweetness and beautiful orange color. No carrots on hand? Try parsnips or extra green and red cabbage.
• Parsley & scallions: I use fresh Italian parsley and scallions to add an extra layer of flavor. If you prefer, you can use cilantro or chives instead.
• Vegan mayo: Provides a creamy base for the dairy-free coleslaw dressing. If you don't have vegan mayo, soak some raw cashews and blend them with a little water. Or try this vegan kewie mayo for a more in-depth flavor profile.
• Maple syrup: Adds a hint of sweetness to balance the zest and tang from the other dressing ingredients. You can also use agave nectar if you don’t have maple syrup.
• Apple cider vinegar: Brings an acidity that brightens up the coleslaw. Lemon juice, white wine vinegar, or lime juice will all work as well.
• Dijon: Adds a zesty kick. If the flavor of Dijon is too potent for you, regular mustard can be used in its place.
• Seasonings: Celery seed, salt, and black pepper add depth to the dressing. You can also use caraway as a substitute for celery seed.

How to make dairy-free coleslaw

• Step 1: In a small bowl, combine the vegan mayo, maple syrup, apple cider vinegar, mustard, celery seed, salt, and black pepper. Set the dressing aside to let the flavors meld together.

• Step 2: In a large bowl, add shredded green cabbage, red cabbage, carrots, chopped Italian parsley, and scallions. Mix them all together until combined.

• Step 3: Pour the dressing over the veggies, then toss the slaw gently until everything is well-coated.

Note: Taste and adjust the seasonings to suit your liking, then cover and refrigerate this dairy-free coleslaw for at least 30 minutes before serving to allow the flavors to fully develop.

What to serve with dairy-free coleslaw

This vegan coleslaw makes the perfect side to accompany main dishes like these:

• Gourmet Vegan Pizza
• Vegan Baked Pasta
• Vegan Banh Mi
• Buffalo Tofu
• Crispy Baked Tofu

Storage

For any leftover dairy-free coleslaw, follow these simple storage tips:

• Fridge: Keep extra slaw in the fridge for up to 4-5 days. Just make sure you transfer it to an airtight container first.
• Freezer: Coleslaw is never good frozen and thawed. Skip the freezing and make sure to eat it within the week.
• Prep ahead: You can shred the cabbage and carrots and chop the herbs ahead of time, then store them separately. You can also mix and store the dressing in a separate jar or container in the fridge. Simply toss everything together when you're ready to serve.

Variations

• Fruit and veggies: Try using different veggies like bell peppers, jicama, or even apples for a unique flavor profile.
• Spicy: For a kick of heat, try adding some cayenne pepper or diced jalapeños. You can even try serrano peppers if you’re a spice lover!
• Herbaceous: Swap out Italian parsley for cilantro or dill.
• Seedy: Mix in hemp hearts, sunflower seeds, or pumpkin seeds for added texture.
• Cheesy: Stir in some nutritional yeast or vegan cheese for a cheesy twist.

Top tips

• Fresh is best: Use fresh veggies for the crunchiest texture and most vibrant taste.
• Chill the slaw: Letting this vegan coleslaw chill in the fridge before serving helps the flavors develop and meld together.
• Toss gently: Be fairly gentle when mixing the coleslaw to prevent bruising the veggies.
• Finely shred: Finely shred the cabbage and carrots for an even flavor distribution.
• Serve it cold: Coleslaw is best served cold. Remember to plan in advance so you have time to chill it before serving.

FAQ

More vegan sides 

If you loved this dairy-free coleslaw recipe, try some more vegan salads like these:

• Dairy-Free Potato Salad: Rich and creamy salad made with fresh herbs and veggies.
• Spicy Cucumber Salad: A 5-ingredient salad that only takes 10 minutes to make. 
• Kani Salad: A plant-based version of this popular Japanese dish.
• Vegan Bean Salad: Hearty and high-protein side dish made plant-based.
• Mango Cucumber Salad: A sweet, light, and refreshing salad option.