Why you’ll love this vegan coleslaw recipe
When I’m planning any meal, I like to make sure that all my guests have options, so making sure a few of my sides are vegetarian and vegan friendly is important, and this is one that is super easy to add into the mix to make sure that everyone has more than enough to eat.
Thanks to store-bought slaw mix, this might be one of the easiest summer side dishes you can throw together. Plus it’s full of texture and flavors – making it both satisfying and refreshing.
Here’s what you’ll need to make it
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- Coleslaw mix – If you want to prep your slaw yourself, go for it. You will need about 4 cups of shredded cabbage and a little bit of shredded carrot (about 1/2 cup)
- Apple cider vinegar – You can swap this vinegar for another like white wine or rice vinegar. I would just recommend staying away from balsamic since it’s extra sweet.
- Dijon mustard – I don’t recommend swapping this ingredient, but if you’re in a pinch, you can probably get away with stone ground or spicy brown mustard, but please don’t use yellow mustard.
- Celery seed – I think celery seed gives coleslaw that authentic flavor, but if you don’t like it, feel free to leave it out.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make no mayo coleslaw
Prep your veggies. If you are shredding your own veggies, you’ll need to that first. I usually just buy a bag of coleslaw mix because it’s so convenient. Dice your bell pepper and onion. Then, add everything to a big bowl.
Mix your dressing. In a small bowl or cup, whisk the dressing ingredients together until smooth. I like to do this directly in my liquid measuring cup so I have one less bowl to wash.
Combine everything. Add the dressing to the coleslaw bowl and stir to combine. Make sure the slaw is evenly coated. Then, adjust the seasoning with salt & pepper as desired.
Everything you need to know about vinegar coleslaw
Vinegar-based coleslaw can typically last for 3-5 days when stored properly in an airtight container and kept in the refrigerator. It’s always best when it is freshly prepared, as the cabbage will release moisture and the ingredients will soften over time – it will still taste delicious though.
If you would like to prepare your coleslaw ahead of time, you can store the dressing separately and mix it with the coleslaw just before serving.
Unfortunately, the nature of the ingredients makes this difficult to avoid.
More cabbage recipe you should try
- Thai noodle salad
- Blackened fish tacos with cabbage slaw
- Sautéed cabbage
- Corned beef and cabbage tacos
More vegan sides dishes you will love
Vegan Coleslaw
Ingredients
- 1 14- ounce bag prepared coleslaw mix
- ½ cup diced onion
- ½ cup finely diced bell pepper
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon celery seed
- ½ teaspoon coarse salt
Instructions
- Combine coleslaw mix, bell pepper and onion in a large bowl.
- In a separate bowl, whisk the remaining ingredients together until smooth.
- Add the dressing to the coleslaw and stir to combine until evenly coated.
- If desired, adjust seasoning with salt & pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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