This creamy vegan coleslaw recipe is easy to make, healthier than regular coleslaw, and based on one of the best recipes my grandma ever created. It’s better than any coleslaw recipe you’ve ever tasted, and it’s sure to be a family favorite! Keep reading to see how to make a vegan version of classic Southern coleslaw.
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I’m picky about my coleslaw. I never EVER order it in a restaurant because I know it won’t be as good as my grandma’s slaw. Hers is a bit unique in that it’s made with only a few simple ingredients: green cabbage, mayonnaise, salt, and pepper.
No shredded carrots, purple cabbage, sugar, or vinegar, which is what you normally see in coleslaw recipes.
I think that’s the trick to good coleslaw: keeping it to a few simple ingredients.
Oh, and finely shredding the cabbage. Large cabbage chunks just don’t cut it.
Even though I love my grandma’s coleslaw recipe, I knew I needed to find a healthier version to accommodate our mostly plant-based lifestyle. And while this one isn’t 100% whole food, plant-based (it does have oil from the vegan mayonnaise), it is healthier than her original recipe.
This vegan coleslaw recipe strikes a nice balance between healthy and tasty by using a vegan mayo that’s very similar in taste to regular mayo. That keeps the coleslaw on the healthier side while staying true to the flavor of my grandma’s recipe.
So let me show you how to make the best creamy vegan coleslaw you’ve ever tasted!
The Best Creamy Vegan Coleslaw Using Only 4 Ingredients
- Refined sugar-free
- 100% delicious
You can use this vegan coleslaw as a side dish at family BBQ get-togethers and summer picnics, or you can use it as a topping on carrot hot dogs and veggie burgers!
- 2 cups shredded or finely chopped green cabbage (about ¼ of a small head of cabbage)
- ¼ cup Vegenaise
- 1/8 tsp. sea salt
- Pepper to taste
Make sure you start with finely shredded cabbage. You can either use a box grater to shred your cabbage or a chopper like this one to get the cabbage pieces really small.
Mix all ingredients together in a large bowl. Serve cold.
This recipe makes about 2 cups of slaw, which is (8) ¼ cup servings.
Only make what you can use within about 3 days since the cabbage will start to turn a little brown after that.
I like using the grapeseed variety of Vegenaise since it has a thicker consistency than the other ones I’ve tried.
Printable Recipe for Vegan Coleslaw
Here is a printable recipe for this creamy vegan coleslaw:
Creamy Vegan Coleslaw
- 2 cups shredded or finely chopped green cabbage
- 1/4 cup Vegenaise
- 1/8 tsp. sea salt
- pepper to taste
- Make sure you start with finely shredded cabbage. You can either use a box grater to shred your cabbage or a food chopper to get the cabbage pieces really small.
- Mix all ingredients together in a large bowl. Serve cold.
Final Thoughts on This Easy Vegan Coleslaw Recipe
This is probably the easiest vegan coleslaw recipe I’ve ever seen, and it really does taste better than anything else I’ve ever tried. My whole family is spoiled to my grandma’s recipe, so we all like that this is a healthier version of her classic recipe.
I just know you’ll love it as much as we do, so be sure to give it a try and let me know what you think!
Other Healthy Recipes You May Enjoy
- Sinfully Delicious Healthy Chocolate Banana Smoothie
- Fruit and Nut Trail Mix (Plant-Based + Vegan Recipe)
- Sweet Summer Kale Salad: The Best Kale Salad You’ll Ever Make
- Easy Fruity Chia Drink (Copycat Mamma Chia Drink Recipe)
- Classic Carrot Dogs (Great for Grilling or Pan-Searing!)
- Vegan Hot Dog Chili Recipe (Whole Food, Plant-Based + No Oil)
- How to Make Almond Milk the Easy Way (Vitamix Recipe!)
What about you? What’s your favorite vegan coleslaw or whole food plant-based coleslaw recipe? Let me know in the comments so I can try it!
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