Easy Vegan Coleslaw Recipe
This Easy Vegan Coleslaw Recipe is perfect for spring and summer get-togethers. You will love the creamy, tangy dressing made with tofu mayo.
Servings: 6
Calories: 48kcal
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
See more expert tips, pictures, and variations above for making the best vegan coleslaw!
Yield: about 5 cups; the volume slightly decreases once the creamy dressing is added
Storage: Store vegan coleslaw in an airtight container in the refrigerator for up to 4 days.
Coleslaw Mix Notes: I used a 14-oz bag of coleslaw mix with pre-shredded cabbage and carrots for ease of preparation. A 16-oz bag will also work, it just won't have as much dressing. You can also chop/shred green cabbage, purple cabbage, and carrots by hand to make your own mix. Just make sure you have about 5 cups total.
Oil-Free: To make this coleslaw oil-free, leave the olive oil in the tofu mayo recipe.
Nutrition
Calories: 48kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 156mg | Potassium: 162mg | Fiber: 2g | Sugar: 5g | Vitamin A: 75IU | Vitamin C: 25mg | Calcium: 40mg | Iron: 1mg