This creamy vegan coleslaw recipe is simple to make and goes well on the side, inside a sandwich or wrap, or as a salad at your next BBQ or picnic. Or, create an avocado & cilantro version without nuts. Choose your dressing for your dietary needs.
With BBQ season right around the corner, I am craving some creamy coleslaw. To me, there is nothing better on top of a vegan tempeh Reuben sandwich, inside a BBQ tofu wrap, or on the side with Mexican Street Corn, than a creamy vegan coleslaw. Not only is vegan coleslaw easy to make, but this recipe also tastes just like a creamy coleslaw I remember from before I was plant-based.
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In my opinion, the secret to a creamy, delicious vegan coleslaw recipe, is the simple ingredients and the creamy coleslaw dressing.
Creamy Vegan Coleslaw Ingredients
- White Cabbage: My favorite is Napa cabbage because of its thin, delicate leaves.
- Red cabbage: Although purple, red cabbage offers a bright color and additional nutritional benefits.
- Carrot: Shredded carrots add color as well as sweetness to the coleslaw.
- Red Onion: Red onion is sweet and sharp in flavor, but it compliments the rest of the coleslaw ingredients.
In order to make the perfect coleslaw, the more shredded the better, so all the ingredients meld together.
Creamy Vegan Coleslaw Dressing
Again, this dressing is simple with very few ingredients:
- Raw Cashews: The raw cashews provide the creamy component to the creamy vegan coleslaw.
- Water: Water helps to thin the dressing and make it creamy.
- Lemon: Lemon adds acidity and freshness.
- Garlic: I prefer using fresh garlic cloves.
- Apple Cider Vinegar: Apple cider vinegar gives the dressing the zippiness!
- Salt: A little salt helps to enhance the flavors in the dressing.
- Pepper: Pepper provides additional flavor.
- Garlic Powder: Garlic powder gives the dressing depth and warmth.
- Onion Powder: Onion powder helps to flavor the dressing.
- Yellow Mustard: Yellow mustard gives the dressing a rich flavor.
How to Make Vegan Creamy Coleslaw
Next, simply mix the dressing into slaw to make creamy vegan coleslaw. Another bonus to this simple recipe is you can make it ahead of time, dress it, and eat it when you are ready.
Creamy vegan coleslaw is simple to make and goes well on the side, inside a sandwich or wrap, or as a salad at your next BBQ or picnic. Or, make an avocado & cilantro version without nuts.
Nut-Free Creamy Coleslaw Dressing Option
Even though my creamy vegan coleslaw has a small number of cashews, many people are allergic or choose not to eat cashews. With that being said, there is a way to enjoy creamy vegan coleslaw without any nuts.
And, you can make this vegan coleslaw recipe in two different ways. One way, for example, is plain, while the other has a Mexican flare perfect for Mexican food.
Avocado and Cilantro Dressing Ingredients
- Avocados: Avocados replace the nuts and provide a nut-free dressing option.
- Cilantro: Cilantro gives the dressing a fresh flavor.
- Lime: I used the fresh juice and zest of the lime for the best flavor.
- Garlic: I prefer fresh garlic when making dressing.
- Apple Cider Vinegar: Apple cider vinegar provides acidity to the dressing.
- Water: Water thins the dressing.
- Garlic Powder: Garlic powder gives the dressing an additional garlic flavor.
- Cumin: Cumin enhances the dressing flavors with a nutty warmth.
- Sea Salt/Pepper: Season to taste. A little goes a long way.
How to Make Cilantro Lime Dressing
- First, fresh is always best. If I buy my avocados early in the week, I buy them rock hard, so they ripen over time. If my avocados start to ripen too quickly, I immediately put them in the refrigerator to slow down the ripening process.
- This dressing, however, explodes when using fresh cilantro. Fresh limes, though not always available, are better used from the fruit rather than a bottle of lime juice. When in doubt, opt for fresh.
- Avocado cilantro dressing is not only easy, it only has a few fresh ingredients: avocado, cilantro, apple cider vinegar, water, garlic, and some seasonings. Then, all you have to do is blend it all together in a high-speed blender until smooth.
- Next, simply add the blended dressing to the raw vegetables in the bowl and toss until everything is coated.
- To get the best flavors, dressing the vegan coleslaw with the avocado cilantro dressing as early as possible helps the vegetables absorb the flavors.
- So, as a general rule, I suggest dressing and hour before serving and leaving in the refrigerator covered until use.
Serving Suggestions
Although vegan creamy coleslaw goes with everything, here are a few suggestions for servings.
- Mushroom “Chorizo” Tacos
- Potato Tacos
- Roasted Cauliflower Tacos with Avocado-Cilantro Cream
- Roasted Vegetable Tacos
- Vegan Oil-Free Lentil Tacos
- Pico de Gallo
- Vegan 7-Layer Taco Dip
Try these new simple, inexpensive Sweet Potato Tacos with the vegan coleslaw with Avocado and cilantro. You won't be disappointed.
Recipe FAQs
Yes, coleslaw can be healthy! The base of coleslaw is shredded vegetables (traditionally cabbage), so inherently, coleslaw is vitamin- and fiber-packed and good for you. The issue is the dressing. Most traditional creamy coleslaw dressings are made with high-fat ingredients like mayo and have added sugar. This healthy vegan coleslaw does not have any high-fat or sugary ingredients!
Cabbage 1 gram of fiber per 10 calories. That helps fill you up, so you eat less. It also keeps you regular, and it could help lower your bad cholesterol and help control your blood pressure.
Tips
- Shredding or chopping the cabbage and other vegetables finely allows for easier eating and digestion.
- To keep your coleslaw from getting watery, With the shredded cabbage in a colander, mix in a tablespoon of salt per head of cabbage till it's evenly distributed. The salt will draw out excess water from the cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the excess.
- You can shred cabbage a day or two in advance and kept in a resealable bag in the fridge.
- Store coleslaw dressing in an airtight container in the fridge for 1 week.
- Microplane cabbage shredders and graters provide essential kitchen tools for cabbage for making coleslaw, kimchi, and more, making it as simple as possible.
If you love coleslaw, try this vegan creamy coleslaw recipe. It is delicious regardless of the dressing choice you make.
If you love this creamy vegan coleslaw recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Vegan Coleslaw
Ingredients
- 3 cups green cabbage shredded
- 1 cup purple cabbage shredded
- 1 jalapeno deseeded and deveined, and chopped (optional for a spicy version)
- 1 red bell pepper sliced thin
- 1 small red onion cut in half , and cut into thin slices
- 1 ½ cup shredded carrots
Avocado and Cilantro Dressing (nut-free options)
- 1 large or 2 small ripe avocados pit and fresh removed
- ½ cup cilantro packed
- 1 lime juiced and zested
- 1 clove garlic minced
- 2 Tablespoons apple cider vinegar
- ½ cup water
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon fresh ground pepper
Classic Cashew Coleslaw Dressing
- ½ cup raw cashews
- 2 Tablespoons lemon juice
- 1 clove garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup water
- 2 Tablespoons yellow mustard
Instructions
- In a large bowl, add shredded green and purple cabbage, red onion, carrots, red bell peppers, and jalapeno (optional)
- Choose the avocado dressing or the classic cashew dressing recipe
- In a high-speed blender, add all dressing ingredients and blend on high until smooth
- Pour dressing over the coleslaw, and toss until coated.
- Then, cover and refrigerate until ready to serve.
Notes
- Shredding or chopping the cabbage and other vegetables finely allows for easier eating and digestion.
- To keep your coleslaw from getting watery, With the shredded cabbage in a colander, mix in a tablespoon of salt per head of cabbage till it's evenly distributed. The salt will draw out excess water from the cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the excess.
- You can shred cabbage a day or two in advance and kept in a resealable bag in the fridge.
- Store coleslaw dressing in an airtight container in the fridge for 1 week.
- Microplane cabbage shredders and graters provide essential kitchen tools for cabbage for making coleslaw, kimchi, and more, making it as simple as possible.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Catherine
Kathy’s recipes are dependably delicious! I turn to her videos and recipes frequently. Never disappointed— taste great. Look great and healthy plant based food.
Kathy Carmichael
Hi Catherine, I'm so glad you are enjoying the recipes. Thank you so much for taking the time to rate the recipe and comment.
Jody J Martindale
Hi Kathy,
Really appreciated your sharing your Mom's story and yours. I'm going to make your vegan cole slaw for some ladies Monday. Is there a way to print your recipes?
Thank you,
Jody Martindale
Kathy Carmichael
Hi Jodi,
Thank you! I appreciate it. I hope the ladies love the vegan coleslaw recipe. Yes, you can print the recipes. If you go to the bottom of the page where the recipe card is, there is a black PRINT button right under the recipe card photo. Happy New Year!