UPDATED: 4/24/16 Every once in awhile, there’s a recipe that just goes slightly viral and then, there’s the recipe that is by far the most popular recipe on a blog. For The Veg Life!, this Vegan Coleslaw is THAT recipe.
I never would have imagined that my little obsession with this simple coleslaw recipe would resonate so strongly with my vegan readers. And I must confess, I literally just mindlessly ate the entire thing like popcorn while editing this post! Perhaps it’s safe to say my “little” obsession may be an even bigger one 😉
The recipe hasn’t changed, but I have updated the photo. I do hope you’ll try this one and feel free to make it your own. Enjoy! ~Aimee
Little known fact about me…I love coleslaw! I really do. I’m not sure why, but it’s in my top 5 favorite foods I think. And now I have a delicious vegan version to enjoy.
There is a certain seafood restaurant chain with a red lobster (hint hint) in it’s logo whose coleslaw happened to be my all-time favorite before I chose to do the vegetarian/vegan thing. I really wanted to see if I could somehow come close to that recipe using all vegan ingredients. We’re lucky that both vegan mayonnaise and sour cream are now more readily available to us. My local grocery store carries both! From there, it’s all about the seasoning.
Now, at that famous above mentioned restaurant, they add celery seed. While I’m not necessarily opposed, I’m not necessarily a fan either. I prefer lots of freshly ground black pepper. Please feel free to season according to your own personal taste.
Make a big batch of this Vegan Coleslaw. It doesn’t get watery or runny like some do. Hate that. It stores well in the refrigerator for several days. For some reason, mine never seems to make it that long 😉
Did you make this recipe for Vegan Coleslaw? Leave me a comment below and let me know what you thought!
And if you enjoyed this recipe, PIN it for later!
Vegan Coleslaw
Ingredients
FOR THE SLAW MIX:
- 1 Small Green Cabbage finely shredded
- 1/2 Small Red Cabbage finely shredded
- 2 large Carrots finely shredded
FOR THE DRESSING:
- 2 Tbl VEGAN Sour Cream
- 2/3 C VEGAN Mayonnaise
- 1-2 Tbl White Vinegar to taste
- 1 Tbl Grated Onion squeeze the liquid out
- 2 Tbl Sugar
- 1-2 tsp Dry Mustard
- 1/2 tsp Celery Seed OPTIONAL
- Salt & Pepper to taste
Instructions
- Combine the shredded cabbages and carrots together (or you can just buy pre-bagged coleslaw mix).
- In a separate bowl, whisk together the dressing ingredients. Add to the cabbage mixture.
- Taste for seasoning, adding more salt if necessary.
- Allow to sit for at least 30 minutes prior to serving.
If you liked this recipe, you might also enjoy:
Perhaps you are like me and have Barbecuing on the brain. Here are a few others:
Brown Sugar Barbecue Baked Beans
And finally…how about a little lemonade to go with all that?
Meredith @ Unexpectedly Magnificent says
I love coleslaw! I can’t wait to try this vegan version. 🙂
Rebecca says
Did you get to try it? I think it is really good.
Rebecca says
Really great! Thank you. I am always so happy to find great dairy free versions of my favorite foods.
Ed says
I tried this without the sugar, and it was awesome! Great recipe! Thanks.
aimee says
I’m so glad you liked it 🙂
Leslie Charles says
You forgot to mention the onion!
aimee says
Oops! Thanks for catching that. I just fixed it. It’s 1 Tbl of grated onion. 🙂
Laura G says
I really don’t remember how RL’s coleslaw tasted but your version is so delicious!!
Just stumbled upon your site & looking forward to trying out your other recipes.
Carrie says
Just tried this recipe and it is AWESOME! I’m very picky about my sale and this hit the nail on the head. Perfect balance of sweet and vinegar. And it was amazing as a topping on my pulled “pork” (jackfruit) sandwiches!
Carrie says
*slaw not sale. Autocorrect FTW!
Patricia says
Yes!!!! This was my first hack at making coleslaw and it is delicious! Thank you! I piled it on top of a thick juicy slice of tomato seasoned with black pepper, on a bed of lettuce and a whole wheat hamburger bun; topped it off with a kosher dill pickle ~YUM! Vegan eating at it’s best! #lovinmynewlifestyle #wishihadapix
aimee says
I am going to have to try your sandwich creation… YUM! 🙂
Jimie Gibbon says
On a sandwich, sounds great,maybe I’ll add it to my untuna collard green wrap for lunch.
Jimie Gibbon says
Eating it now,awesome. Definitely a keeper,thank you♡
Bethany Burleson says
Why does the nutritional value include cholesterol? Weird… I guess you just used mayo as an ingredient during calculations at an external site?
Recipe looks great, can’t wait to try it!
aimee says
Hi Bethany, it’s an external nutritional calculator and thinking it’s looking at regular, not vegan, mayo. Still haven’t found that perfect calculator yet ;(
Sandy says
Added some fresh-squeezed lemon juice for additional zing. Also, not sure why, but the cole slaw was kind of bitter, but left overnight and the bitterness was gone. Delicious!
Michelle says
This is my go to coleslaw recipe! Thank you for sharing!
aimee says
Hi Michelle, I am so glad you like it! It’s my favorite too 🙂
Nicole Reid says
I love coleslaw, and this looks like a really awesome recipe. I’m not much on making vegan food (apart from my cupcake recipe that I pull out if I need to do something vegan), but this sounds like a yummy recipe that I need to make–I doubt my husband would even know. Thank you for sharing!
VixR says
I made this for my husband’s company party and everybody thought it was delicious. No one could tell that it wasn’t made with real sour cream and mayonnaise.
aimee says
That’s great news! I’m so glad everyone enjoyed it 🙂
Kristal says
Excellent! My hubby said it was better than KFC’s coleslaw, and that has been his absolute favorite until today. Obviously, he is not vegan, but I’m working on him. 🙂
aimee says
Yay! So happy to hear that he enjoyed it 🙂
Sara says
Vegan sour cream? I’m not sure where to find that without driving all the way to whole foods 2 towns over. Is there anything I could substitute for that?
aimee says
Hi Sara, no need to drive that far! 🙂 You can substitute vegan yogurt (or yogurt if you are not vegan), any non-dairy milk, cashew cream (if you make your own), homemade vegan buttermilk (2 tbsp non-dairy milk plus 1/4 tsp vinegar) or even just leave it out.
Jennifer says
Hi! This recipe looks great. I am wondering if you know how many servings it makes, on average? Thanks!
Veg Life Staff says
Hi Jennifer, the recipe uses a total of 1-1/2 heads of cabbage (combined) so I say 4-6. Unless you are like me and live for coleslaw. Then less 😉