12 Delicious Simple Vegan Coleslaw Recipes

Just when you thought coleslaw couldn’t get any better, we’ve rounded up 12 deliciously simple vegan versions that are sure to tantalize your taste buds! Perfect for picnics, potlucks, or just spicing up your weeknight dinner, these recipes are a breeze to whip up. Whether you’re a long-time vegan or just looking to add more plant-based dishes to your repertoire, you’ll find plenty of inspiration here. Let’s dive in!

Creamy Avocado Vegan Coleslaw

Now, let’s dive into making a Creamy Avocado Vegan Coleslaw that’s as nutritious as it is delicious. This dish is perfect for those looking for a healthier alternative to traditional coleslaw, without sacrificing flavor or creaminess.

Ingredients

• 1 large avocado, pitted and peeled
• 2 cups of shredded cabbage (a mix of red and green for color)
• 1 carrot, grated (for a sweet crunch)
• A splash of lime juice (about 1 tbsp, to keep the avocado green)
• A couple of tablespoons of olive oil (about 2 tbsp, for smoothness)
• A pinch of salt (to enhance all the flavors)
• A dash of black pepper (for a little kick)
• 1/4 cup of chopped cilantro (for freshness)

Instructions

1. In a large bowl, mash the avocado with a fork until it’s smooth and creamy.
2. Add the lime juice, olive oil, salt, and black pepper to the mashed avocado. Mix well to combine all the ingredients into a uniform dressing.
3. Toss the shredded cabbage, grated carrot, and chopped cilantro into the bowl with the avocado dressing. Tip: For the best texture, let the coleslaw sit for 10 minutes before serving to allow the flavors to meld.
4. Gently mix everything together until the vegetables are evenly coated with the dressing. Tip: Use your hands for mixing to ensure the dressing coats every piece without crushing the veggies.
5. Give it a taste and adjust the seasoning if necessary. Tip: If you prefer a tangier slaw, add a little more lime juice.

Creamy, rich, and packed with fresh flavors, this avocado coleslaw is a standout side dish. Serve it alongside grilled vegetables or stuffed into tacos for a refreshing crunch that complements any meal.

Spicy Sriracha Vegan Coleslaw

Making a Spicy Sriracha Vegan Coleslaw is easier than you think, and it’s a perfect way to add a kick to your summer meals. Let’s walk through the process together, ensuring you end up with a dish that’s both flavorful and satisfying.

Ingredients

• 4 cups of shredded cabbage (a mix of green and purple makes it pretty)
• 1 large carrot, grated (about a cup)
• 1/4 cup of vegan mayo (for that creamy texture)
• 2 tbsp of sriracha (adjust if you’re not into too much heat)
• 1 tbsp of apple cider vinegar (a splash for tanginess)
• 1 tsp of agave syrup (just a drizzle to balance the heat)
• 1/2 tsp of salt (to bring all the flavors together)
• A couple of green onions, thinly sliced (for a bit of crunch and color)

Instructions

1. In a large mixing bowl, combine the shredded cabbage and grated carrot. Toss them lightly to mix.
2. In a smaller bowl, whisk together the vegan mayo, sriracha, apple cider vinegar, agave syrup, and salt until smooth. Tip: Taste the dressing now and adjust the sriracha or agave to your liking.
3. Pour the dressing over the cabbage and carrot mix. Use a spatula or your hands to coat everything evenly. Tip: Wearing gloves can save your hands from the sriracha heat if you’re mixing by hand.
4. Add the sliced green onions to the bowl and give everything one final gentle toss to distribute them throughout the slaw.
5. Cover the bowl and let the coleslaw chill in the fridge for at least 30 minutes before serving. Tip: This resting time allows the flavors to meld together beautifully.

Unbelievably crunchy with a creamy, spicy dressing, this coleslaw is a standout side. Try serving it on top of a veggie burger or alongside grilled corn for a summer feast that packs a punch.

Classic Vegan Coleslaw with Tahini Dressing

Unveiling a twist on a classic side that’s both refreshing and rich in flavor, this vegan coleslaw with tahini dressing is a must-try for anyone looking to add a creamy, dairy-free option to their meal repertoire. Perfect for picnics, potlucks, or a simple weeknight dinner, it’s surprisingly easy to whip up with just a few ingredients.

Ingredients

• 4 cups of shredded green cabbage (about half a medium head)
• 1 cup of shredded purple cabbage (for that pop of color)
• 2 medium carrots, grated (about a cup)
• 1/4 cup of tahini (the star of our dressing)
• 2 tablespoons of apple cider vinegar (for a tangy kick)
• 1 tablespoon of maple syrup (just a touch of sweetness)
• A splash of water (to thin the dressing to your liking)
• 1/2 teaspoon of salt (to bring all the flavors together)
• A couple of twists of black pepper (because everything’s better with a little spice)

Instructions

1. In a large mixing bowl, combine the shredded green and purple cabbage with the grated carrots. Toss them gently to mix.
2. In a smaller bowl, whisk together the tahini, apple cider vinegar, maple syrup, and a splash of water until smooth. The dressing should be creamy but pourable; add more water if needed.
3. Pour the tahini dressing over the cabbage and carrot mixture. Use a large spoon or your hands to mix everything thoroughly, ensuring the dressing coats every piece.
4. Season with salt and black pepper, then mix again. Taste and adjust the seasoning if necessary, but remember the flavors will meld and intensify as it sits.
5. Cover the bowl and let the coleslaw chill in the refrigerator for at least 30 minutes before serving. This resting time allows the cabbage to soften slightly and the flavors to deepen.

After chilling, the coleslaw will have a delightful crunch with a creamy, nutty dressing that clings to every bite. Serve it alongside grilled veggies or stuffed into a pita for a quick, satisfying lunch. A sprinkle of sesame seeds on top adds a nice texture contrast and visual appeal.

Asian-Inspired Vegan Coleslaw

Whipping up a refreshing side dish has never been easier with this Asian-Inspired Vegan Coleslaw. Perfect for picnics or as a light lunch, this recipe combines crisp vegetables with a tangy, sweet dressing for a dish that’s bursting with flavor.

Ingredients

• 4 cups of shredded cabbage (a mix of green and purple adds nice color)
• 1 cup of shredded carrots
• 1/2 cup of thinly sliced green onions
• 1/4 cup of chopped cilantro
• 1/3 cup of rice vinegar
• 2 tbsp of soy sauce (use tamari for gluten-free)
• 1 tbsp of sesame oil
• 1 tbsp of maple syrup
• 1 tsp of grated ginger
• A pinch of red pepper flakes (for a little heat)

Instructions

1. In a large bowl, combine the shredded cabbage, carrots, green onions, and cilantro.
2. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, maple syrup, grated ginger, and red pepper flakes until well blended. Tip: Taste the dressing and adjust the sweetness or acidity to your liking by adding a bit more maple syrup or vinegar.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Tip: Let the coleslaw sit for at least 10 minutes before serving to allow the flavors to meld together.
4. Give the coleslaw a final toss before serving. Tip: For an extra crunch, sprinkle some toasted sesame seeds or chopped peanuts on top.

Asian this coleslaw has a delightful crunch and a perfect balance of sweet, tangy, and slightly spicy flavors. Serve it alongside grilled tofu or stuffed into lettuce wraps for a light, refreshing meal.

Maple Mustard Vegan Coleslaw

Unveiling a refreshing twist on a classic side, this Maple Mustard Vegan Coleslaw combines crisp vegetables with a sweet and tangy dressing that’s sure to elevate any meal. Perfect for picnics or as a vibrant addition to your dinner table, it’s a simple yet flavorful dish that anyone can master.

Ingredients

• 4 cups of shredded green cabbage (just grab a medium head and chop it up)
• 1 cup of shredded carrots (about two medium carrots, no need to be precise)
• A couple of tablespoons of chopped fresh parsley (for that fresh kick)
• 1/4 cup of maple syrup (the real deal, please)
• 2 tablespoons of Dijon mustard (for that tangy depth)
• A splash of apple cider vinegar (about 1 tablespoon)
• 1/4 cup of olive oil (extra virgin if you’ve got it)
• A pinch of salt and pepper (to bring it all together)

Instructions

1. In a large mixing bowl, toss together the shredded cabbage, carrots, and parsley until they’re well mixed.
2. In a smaller bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and olive oil until the dressing is smooth and emulsified.
3. Pour the dressing over the cabbage mixture and toss everything together until the vegetables are evenly coated. Tip: Let it sit for about 10 minutes before serving to allow the flavors to meld.
4. Season with a pinch of salt and pepper, then give it one final toss. Tip: Taste as you go, adjusting the seasoning if needed, but remember the flavors will develop as it sits.
5. Cover and refrigerate for at least 30 minutes to chill and slightly soften the cabbage. Tip: This coleslaw gets even better the next day, so feel free to make it ahead.

This coleslaw strikes a delightful balance between crunchy and creamy, with the maple mustard dressing offering a perfect harmony of sweet and tangy notes. Try serving it alongside grilled tofu or stuffed into a veggie burger for an extra layer of texture and flavor.

Jalapeno Lime Vegan Coleslaw

Today’s recipe is a vibrant twist on a classic side dish that’s perfect for summer gatherings. This Jalapeno Lime Vegan Coleslaw brings a refreshing kick to your table, combining crisp vegetables with a zesty dressing that’s sure to impress.

Ingredients

• 4 cups of shredded green cabbage (about half a medium head)
• 1 cup of shredded purple cabbage
• 1 large carrot, grated
• 2 jalapenos, finely diced (remove seeds for less heat)
• The juice of 2 limes
• 1/4 cup of vegan mayo
• A splash of apple cider vinegar
• A couple of tablespoons of maple syrup
• 1/2 teaspoon of salt
• A pinch of black pepper

Instructions

1. In a large mixing bowl, combine the shredded green and purple cabbage with the grated carrot and diced jalapenos.
2. In a separate small bowl, whisk together the lime juice, vegan mayo, apple cider vinegar, maple syrup, salt, and black pepper until smooth. Tip: For a creamier dressing, let it sit for 5 minutes before mixing.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Tip: Use your hands to massage the dressing into the cabbage for better flavor absorption.
4. Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld. Tip: Stirring it once halfway through chilling ensures even flavor distribution.

Layered with textures from crunchy cabbage to the soft bite of jalapenos, this coleslaw is a symphony of flavors. Serve it atop vegan tacos or alongside grilled corn for a meal that sings with summer vibes.

Apple Cider Vinegar Vegan Coleslaw

Out of all the summer sides, a crisp, tangy coleslaw is a must-have at any barbecue or picnic. Our Apple Cider Vinegar Vegan Coleslaw brings a refreshing twist to the classic, with a methodical approach that ensures perfect results every time.

Ingredients

• Half a head of green cabbage, thinly sliced
• A couple of carrots, grated
• A splash of apple cider vinegar
• A tablespoon of maple syrup
• A pinch of salt
• A dash of black pepper
• A quarter cup of olive oil
• A teaspoon of mustard

Instructions

1. Start by thinly slicing half a head of green cabbage into a large mixing bowl.
2. Grate a couple of carrots and add them to the bowl with the cabbage.
3. In a small bowl, whisk together a splash of apple cider vinegar, a tablespoon of maple syrup, a pinch of salt, and a dash of black pepper.
4. Slowly drizzle in a quarter cup of olive oil while continuously whisking to emulsify the dressing.
5. Add a teaspoon of mustard to the dressing and whisk until fully incorporated.
6. Pour the dressing over the cabbage and carrots, then toss everything together until well coated.
7. Let the coleslaw sit in the refrigerator for at least an hour before serving to allow the flavors to meld.

Every bite of this coleslaw offers a crunchy texture with a perfect balance of sweet and tangy flavors. Serve it alongside grilled veggies or as a topping for your favorite vegan burger for an extra crunch.

Curried Vegan Coleslaw

Whipping up a batch of Curried Vegan Coleslaw is easier than you think, and it’s packed with flavors that’ll make your taste buds dance. Let’s dive into making this vibrant, crunchy side dish that’s perfect for any gathering.

Ingredients

• 4 cups of shredded cabbage (a mix of green and purple for color)
• 1 large carrot, grated (about a cup)
• 1/2 cup of vegan mayo (go for the creamy kind)
• 2 tbsp of maple syrup (for that sweet touch)
• 1 tbsp of apple cider vinegar (a splash for tanginess)
• 1 tsp of curry powder (the star of the show)
• 1/2 tsp of salt (just a pinch to balance the flavors)
• A couple of dashes of black pepper (for a little kick)

Instructions

1. In a large bowl, toss together the shredded cabbage and grated carrot until they’re well mixed.
2. In a smaller bowl, whisk together the vegan mayo, maple syrup, apple cider vinegar, curry powder, salt, and black pepper until smooth. Tip: Taste the dressing now and adjust the seasoning if needed.
3. Pour the dressing over the cabbage and carrot mix. Use a spatula or your hands to coat everything evenly. Tip: If you like your coleslaw creamier, add a bit more vegan mayo.
4. Cover the bowl with plastic wrap and let it chill in the fridge for at least 30 minutes. This helps the flavors meld together. Tip: For the best flavor, let it sit overnight.
5. Give the coleslaw a good stir before serving to redistribute the dressing.

This Curried Vegan Coleslaw is a crunchy, creamy delight with a sweet and spicy kick from the curry. Serve it alongside grilled veggies or stuffed in a wrap for a refreshing meal.

Beet and Carrot Vegan Coleslaw

Preparing a vibrant Beet and Carrot Vegan Coleslaw is simpler than you might think, and it’s a fantastic way to add a burst of color and nutrition to your meal. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 2 cups of shredded beets (about 2 medium beets)
• 2 cups of shredded carrots (about 3 medium carrots)
• 1/4 cup of chopped fresh parsley
• 1/4 cup of apple cider vinegar
• 2 tablespoons of olive oil
• A splash of maple syrup
• A pinch of salt and pepper
• 1/2 teaspoon of cumin

Instructions

1. Start by washing and peeling the beets and carrots. Tip: Use gloves to avoid staining your hands with beet juice.
2. Shred the beets and carrots using a grater or a food processor for uniformity. Tip: For a finer texture, you can julienne the vegetables instead.
3. In a large mixing bowl, combine the shredded beets and carrots with the chopped parsley.
4. In a small bowl, whisk together the apple cider vinegar, olive oil, maple syrup, salt, pepper, and cumin until well blended. Tip: Adjust the sweetness or acidity to your liking by tweaking the maple syrup and vinegar amounts.
5. Pour the dressing over the vegetables and toss gently to ensure everything is evenly coated.
6. Let the coleslaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Unbelievably crisp and refreshing, this coleslaw pairs wonderfully with grilled dishes or can stand alone as a light lunch. The earthy sweetness of the beets and carrots, combined with the tangy dressing, creates a delightful contrast that’s both satisfying and nutritious.

Pineapple Vegan Coleslaw

Just when you thought coleslaw couldn’t get any more refreshing, here comes a tropical twist that’ll make your taste buds dance. Pineapple Vegan Coleslaw is the perfect blend of crunchy, creamy, and sweet, ideal for those sunny days when you crave something light yet satisfying.

Ingredients

• 4 cups of shredded green cabbage
• 1 cup of shredded red cabbage
• 1 cup of diced pineapple, fresh or canned
• 1/2 cup of vegan mayo
• 2 tbsp of apple cider vinegar
• A splash of lime juice
• A couple of tbsp of chopped cilantro
• 1 tsp of salt
• 1/2 tsp of black pepper

Instructions

1. In a large mixing bowl, combine the shredded green and red cabbage with the diced pineapple.
2. In a smaller bowl, whisk together the vegan mayo, apple cider vinegar, lime juice, chopped cilantro, salt, and black pepper until smooth. Tip: For a creamier dressing, let it sit for 5 minutes before mixing.
3. Pour the dressing over the cabbage and pineapple mixture. Tip: Use a spatula to gently fold the dressing in, ensuring everything is evenly coated without crushing the cabbage.
4. Cover the bowl and refrigerate for at least 30 minutes. Tip: This resting time allows the flavors to meld together beautifully.
5. Give the coleslaw a final stir before serving to redistribute the dressing.

Great for pairing with grilled tofu or as a standalone dish, this coleslaw boasts a delightful crunch with bursts of juicy pineapple. The creamy dressing with a hint of lime and cilantro elevates it beyond the ordinary, making it a must-try for your next picnic or potluck.

Kale and Brussels Sprout Vegan Coleslaw

Let’s dive into making a refreshing Kale and Brussels Sprout Vegan Coleslaw that’s perfect for any season. This dish combines crisp greens with a creamy, tangy dressing for a side that’s both nutritious and delicious.

Ingredients

• 4 cups of finely chopped kale
• 2 cups of shredded Brussels sprouts
• 1/2 cup of vegan mayonnaise
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of maple syrup
• A splash of lemon juice
• A couple of pinches of salt
• 1/4 teaspoon of black pepper
• 1/4 cup of sliced almonds

Instructions

1. Start by washing the kale and Brussels sprouts thoroughly under cold water.
2. Pat the greens dry with a clean kitchen towel or use a salad spinner to remove excess water.
3. Finely chop the kale and shred the Brussels sprouts using a sharp knife or a food processor for uniformity.
4. In a large mixing bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, lemon juice, salt, and black pepper until smooth.
5. Add the chopped kale and shredded Brussels sprouts to the bowl with the dressing.
6. Toss the greens and dressing together until everything is evenly coated. Tip: Let the coleslaw sit for 10 minutes before serving to allow the flavors to meld.
7. Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, or until golden brown, stirring frequently to prevent burning.
8. Sprinkle the toasted almonds over the coleslaw just before serving for added crunch.

With its creamy dressing and crunchy texture, this coleslaw is a standout side dish. Try serving it alongside grilled vegetables or as a topping for vegan tacos for an extra layer of flavor.

Quinoa and Red Cabbage Vegan Coleslaw

Unleash the vibrant flavors and textures of summer with this refreshing quinoa and red cabbage vegan coleslaw. Perfect for picnics or as a hearty side, it’s a colorful dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup of quinoa, rinsed
• 2 cups of water
• a splash of apple cider vinegar
• a couple of tablespoons of olive oil
• half a head of red cabbage, thinly sliced
• a handful of carrots, grated
• a sprinkle of salt and pepper
• a dash of maple syrup

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
3. While the quinoa cooks, whisk together the apple cider vinegar, olive oil, maple syrup, salt, and pepper in a large bowl to make the dressing.
4. Add the thinly sliced red cabbage and grated carrots to the bowl with the dressing. Toss to coat evenly.
5. Once the quinoa is ready, fluff it with a fork and let it cool for a few minutes before adding it to the cabbage mixture. Tip: Cooling the quinoa prevents the veggies from wilting.
6. Gently mix everything together until well combined. Taste and adjust the seasoning if needed. Tip: For best flavor, let the coleslaw sit in the fridge for at least 30 minutes before serving.

What makes this coleslaw stand out is the crunch of the red cabbage paired with the nutty quinoa, all brought together by the tangy-sweet dressing. Serve it atop a bed of greens for a light lunch or alongside grilled veggies for a fuller meal.

Conclusion

Many of these 12 simple vegan coleslaw recipes are sure to become your new go-to sides for any occasion. Whether you’re craving something creamy, tangy, or sweet, there’s a dish here for every palate. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these delicious creations too. Happy cooking!