Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Coleslaw
Shredded cabbage and carrots tossed in a tangy vegan mayo and apple cider vinegar dressing.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Combine the shredded cabbage and carrot in a large bowl.
- 2
In a separate small bowl, whisk together the vegan mayonnaise, apple cider vinegar, sugar, and celery seed until smooth.
- 3
Pour the dressing over the cabbage and carrot and toss thoroughly to coat every strand.
- 4
Season with salt and pepper to taste.
- 5
Cover and refrigerate for at least 30 minutes so the cabbage softens slightly and absorbs the dressing.
- 6
Toss again just before serving, since the slaw will release some liquid as it sits.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
83/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving225
Calories
2 g
Protein
9 g
Carbs
21 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Coleslaw descends from the Dutch koolsla, meaning cabbage salad, brought to North America by settlers and evolving into the creamy, tangy slaw served at countless barbecues and fish fries. The vegan version swaps egg-based mayonnaise for plant mayo or a creamy cashew dressing, keeping the crunch-and-tang balance that makes slaw such a versatile side. What makes it distinct is that the shred and the salting step, drawing water out of the cabbage, are what keep it crisp rather than watery.
Listahan note
This version dresses finely shredded cabbage and carrot in a tangy vegan mayo dressing balanced with vinegar. It is built to stay crunchy and to ride along with everything from sandwiches to tacos.
Technique cues
- Salt the shredded cabbage briefly and squeeze out the released water so the slaw stays crisp instead of going limp in the dressing.
- Balance the creamy dressing with enough vinegar or lemon to keep it bright rather than heavy.
- Let the slaw rest a short while after dressing so the cabbage softens just slightly and the flavors meld.
Kitchen flow
- Parallel prep
- Whisk the dressing while the salted cabbage drains, so you can toss everything together the moment the cabbage is ready.
- Make-ahead
- Shred the vegetables and mix the dressing separately up to a day ahead, then combine an hour or two before serving.
- Leftover move
- Pile leftover slaw onto a barbecue sandwich or fold it into a wrap for a crunchy next-day lunch.
- Cleanup rhythm
- Use the food processor shredding disc for the vegetables to cut prep time and keep one bowl in play.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
green cabbage
crunchy base
Purpose: Finely shredded cabbage provides the cool crunch that defines coleslaw.
Handling: Shred thin and salt briefly to draw out excess water before dressing.
Adaptation: Use a mix with red cabbage for color, or napa cabbage for a more tender slaw.
carrots
color and sweetness
Purpose: Grated carrot adds natural sweetness, color, and extra crunch.
Handling: Peel and grate or julienne fine to match the cabbage texture.
Adaptation: Shredded apple or jicama add similar sweet crunch.
vegan mayonnaise
creamy dressing base
Purpose: Vegan mayo gives the slaw its classic creamy coating.
Handling: Whisk with vinegar and a little sweetener before tossing with the vegetables.
Adaptation: A blended cashew dressing or vegan yogurt makes a lighter, less processed base.
apple cider vinegar
tang
Purpose: Vinegar is the acid that keeps the creamy slaw bright and balanced.
Handling: Whisk into the dressing to taste before combining.
Adaptation: Lemon juice or white wine vinegar work as the acid component.
Dijon mustard
savory lift
Purpose: A little mustard adds depth and tang that rounds out the dressing.
Handling: Whisk into the mayo and vinegar base.
Adaptation: Celery seed or a pinch of horseradish add a different savory edge.
Technique notes
- Dress the slaw closer to serving time, since cabbage keeps releasing water and an early-dressed slaw turns soupy.
- Taste for the sweet-sour-salty balance and adjust, since slaw lives or dies on that three-way balance.
- Shred the cabbage as evenly and finely as you can, which makes the dressing cling and the texture pleasant.
Ingredient swaps
- Soy-free option
- Use a soy-free vegan mayo or a cashew dressing to avoid soy.
- Vinegar-forward direction
- Skip the mayo entirely and dress with oil, vinegar, and mustard for a lighter, tangy slaw.
- Nut-free note
- Use a store-bought vegan mayo rather than a cashew dressing to keep it nut-free.
Serve alongside
- Barbecue jackfruit sliders
- Cornbread
- Grilled corn
- Black bean burgers
- Iced tea
- Lemonade
- Sparkling water with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store coleslaw covered in the fridge for up to three days, though it softens over time as the cabbage releases water. Drain off excess liquid and stir before serving leftovers. Freezing is not recommended for a creamy slaw, since the texture collapses on thaw.
Equipment
- Food processor with shredding disc or box grater
- Large mixing bowl
- Colander for draining
- Whisk
Make this household-aware
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