This Classic Carrot & Cabbage Coleslaw is crisp, colorful, and tossed in a creamy dairy-free dressing with just the right balance of tang and sweetness. It's the kind of fresh, crunchy side dish that earns its place at every picnic table.
This version was born in my own kitchen after years of trying to convince my coleslaw-skeptical husband that slaw could actually be good. His complaint? Store bought coleslaws were either too watery, too limp, or just not fresh. He wasn't wrong. His memories of slaw were the soggy, overly sweet versions from deli counters and potlucks long past their prime.
This recipe checks all the boxes. The dressing is made with vegan mayo, apple cider vinegar, maple syrup, and a pinch of celery seed for that classic slaw flavor. It's simple, light, and just rich enough to pull it all together. Even my husband loves it - and he never thought he'd say that about coleslaw.
When fresh coleslaw is made properly, it's bright. It's refreshing. It has crunch. And it absolutely belongs next to your favorite plant-based comfort foods. Think veggie burgers, grilled tofu skewers, pulled jackfruit tacos, or a scoop of good old-fashioned macaroni salad. It also happens to be excellent straight from the bowl with a fork. I've tested that thoroughly.
This classic carrot & cabbage coleslaw stays crisp, creamy, and balanced. No dairy, no eggs, or unnecessary fillers. Just fresh vegetables and a simple dressing that lets them shine.
It pairs beautifully with veggie burgers, grilled tofu skewers, pulled jackfruit sliders, or a scoop of good old-fashioned macaroni salad. It also happens to be excellent straight from the bowl with a fork. I've tested that thoroughly.
Ingredient Notes
🥕 See the printable recipe card below for quantities & details
Green Cabbage - Finely shredded for the best texture.
Red (Purple) Cabbage - Adds color and a slightly peppery note.
Carrots - Freshly shredded gives the best flavor and crunch.
Green Onions (optional) - A subtle savory bite.
Sweet Bell Peppers (optional) - Yellow or orange add sweetness and color.
Vegan Mayo - The creamy base. Use one you already love the flavor of.
Apple Cider Vinegar - Bright, clean acidity.
Maple Syrup - Just enough sweetness to round everything out.
Celery Seeds - The tiny ingredient that makes it taste like "real" coleslaw.
Salt & Freshly Ground Pepper - To bring it all together.
Instructions
A few helpful tips before you begin
- Shred thinly. The finer the cabbage, the better the texture.
- Don't overdress. Start with less dressing than you think you need. You can always add more.
- Let it rest. Thirty minutes in the fridge allows the flavors to mingle without sacrificing crunch.
- Taste and adjust. A pinch more salt or splash of vinegar can make all the difference.
If using whole carrots and cabbage, shred the cabbage by thinly slicing and chopping it with a knife. Use a box grater for the carrots. Otherwise, simply use store-bought pre-shredded/grated cabbage and carrots.
Prepare the dressing by whisking together the mayo, apple cider vinegar, maple syrup, celery seeds, salt and pepper.
Pour about two thirds of the dressing over the carrots and cabbage and toss thoroughly with a large spoon and fork. Taste. Add more dressing if needed.
Serve immediately or cover and refrigerate until ready to enjoy.
Serving Suggestions
Coleslaw shines next to anything smoky, spicy, or savory because it brings cool contrast and crunch. Serve it:
- Alongside veggie burgers or black bean burgers
- Piled onto barbecue jackfruit sandwiches
- Next to a hearty bean soup, or chili, and grilled corn
- As a topping for tacos or pulled mushroom sliders
- A refreshing side with savory tofu slices or seitan chick'n fillets
FAQ's
Yes. In fact, it's even better after 30-60 minutes in the refrigerator. If making it more than a few hours ahead, store the dressing separately and toss just before serving for maximum crunch.
Absolutely. Start with less maple syrup and add to taste. Some readers prefer a more tangy, less sweet slaw.
Definitely. Thinly sliced apple, chopped fresh herbs, or a handful of sunflower seeds add lovely texture and personality without overpowering the classic flavor.
Stored in an airtight container, it keeps well for 1-2 days. Longer than that, it may lose it's crunchy texture and could get a bit soggy.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Classic Carrot and Cabbage Coleslaw (vegan)
Equipment
- 1 large bowl
- 1 box grater optional
Ingredients
- 3 cups green cabbage shredded (store-bought or hand shred)
- 1 cup red cabbage shredded (store-bought or hand shred)
- ½ cup carrot peeled and grated (store-bought or hand grate)
- ¾ cup vegan mayo
- 2 tablespoon apple cider vinegar
- 2 tablespoon maple syrup
- ½ teaspoon celery seed
- ¼ teaspoon salt
- 1 pinch black pepper (one grind)
- 2 green onions (optional) thinly sliced
- ½ bell pepper (optional) thinly sliced
Instructions
- If using whole carrots and cabbage, shred the cabbage by thinly slicing and chopping it with a knife. Use a box grater for the carrots. Otherwise, simply use store-bought pre-shredded/grated cabbage and carrots.
- If using fresh veggies, wash, rinse, and thoroughly drain and dry (you don't want to add water to the coleslaw). Peel and grate carrots. Thinly slice/shred the cabbage. Do the same with any optional veggies like onions or peppers.
- Combine the veggies in a large bowl.
- Prepare the dressing by whisking together the mayo, apple cider vinegar, maple syrup, celery seeds, salt and pepper.
- Pour about two thirds of the dressing over the carrots and cabbage and toss thoroughly with a large spoon and fork. Taste. Add more dressing if needed.
- Serve immediately or cover and refrigerate until ready to enjoy.
Notes
Storage
Store coleslaw refrigerated in a covered container. Coleslaw is best consumed within 2 days - while the cabbage is still crisp.Serving Suggestions
Coleslaw makes a wonderful side dish for outdoor parties and barbecues. It's a perfect partner with veggie burgers, vegan sliders and hot dogs, grilled tofu skewers, jackfruit street tacos, seitan chicken fillets and chili. Serve it with other vegan traditional sides like old-fashioned macaroni salad, potato salad, or eggless egg salad.Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
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