This Easy Vegan Coleslaw Recipe is perfect for spring and summer get-togethers. You will love the creamy, tangy dressing made with tofu mayo.
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Whether you're planning a summer BBQ or looking for a light side dish, this simple coleslaw recipe is sure to be a hit with everyone at the table.
Add it to smoky cauliflower tacos or make a delicious sandwich with blackened tofu.
If you're really looking to please a crowd for a summer cookout or a football party, serve it with BBQ tofu bites and vegan gluten-free cornbread!
Ingredients
You will need these simple ingredients to make vegan coleslaw with tofu mayonnaise:
- Coleslaw mix allows for easy preparation; make sure to buy a mix of green cabbage, red cabbage, and carrots. You can also shred your own mix from fresh veggies.
- Tofu mayo makes for an extra tangy and creamy coleslaw dressing. You can also use your favorite store-bought vegan mayonnaise brand.
- Maple syrup sweetens the dressing; agave nectar or granulated sugar will also work.
- Apple cider vinegar provides extra tang for the dressing. White vinegar or lemon juice will also work.
- Celery seed gives you that classic coleslaw flavor.
- Salt and black pepper enhance the overall flavor.
The recipe card below includes the full list of ingredients + instructions.
How to Make Vegan Coleslaw
Here’s a step-by-step guide to making the best vegan coleslaw:
1. Mix all the ingredients for the creamy coleslaw dressing in a small bowl.
2. Pour coleslaw dressing over the coleslaw mix in a large bowl.
3. Mix until all of the coleslaw is coated in the dressing.
Top Tip
You can serve the coleslaw immediately, but it is best to let it chill in the refrigerator for at least an hour so the flavors can meld!
Ways to Serve Coleslaw
Coleslaw is the perfect side dish; here are a few of my favorite ways to serve it:
- Tacos - Add tangy coleslaw to blackened tofu tacos, jackfruit tacos, or cauliflower tacos.
- Grain Bowls - For an explosion of flavors, make a bowl with lemon quinoa, creamy coleslaw, pumpkin seeds, and spicy roasted chickpeas.
- Sandwiches or Sliders - Make coleslaw sandwiches with blackened tofu, BBQ tofu nuggets, or barbeque “pulled pork” soy curls. Add coleslaw on top of your favorite veggie burgers.
- With Cornbread - Throw together a whole spread of southern classics including gluten-free cornbread and baked beans.
Storage
Store vegan coleslaw in an airtight container in the refrigerator for up to 4 days.
It is best enjoyed within the first day or so when the flavors have melded and the cabbage still has some crunch. Over time, the salad will get limp and lose its crunch.
More Easy Side Dishes
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Easy Vegan Coleslaw Recipe
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Ingredients
- 14 ounce coleslaw mix see notes
Homemade Coleslaw Dressing
- ½ cup tofu mayonnaise or store-bought mayo
- 1 tablespoon pure maple syrup
- 2 tablespoons apple cider vinegar
- ½ teaspoon celery seed
- ¼ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Mix all the ingredients for the creamy dressing in a small bowl.
- Pour coleslaw dressing over the coleslaw mix in a large mixing bowl.
- Mix until all of the coleslaw is coated in the dressing.
- Serve immediately, or let the coleslaw chill in the refrigerator for at least an hour to allow the flavors to meld.
Notes
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
Jenna says
So delicious! Will be making this for my summer barbecues
Gus says
I loved this vegan coleslaw version—there is no egg—based mayo to miss! It's so simple and yummy! I definitely will be making it again!
Sarah Pilley says
Thank you Gus! I'm so glad you enjoyed it!