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vegan coleslaw on plate with bowl and fork

15 Minute Crunchy Vegan Coleslaw and Dressing

Print Recipe
Bring on the crunch with this perfect, picnic-ready classic vegan coleslaw with a light and creamy dijon-spiked, mayo-based dressing!
Course Salad, Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword cabbage, red cabbage, vegan mayo
Dietary Preference dairy free, egg free, Gluten-Free, low FODMAP, nut free, vegan, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 1 cup servings
Author Desiree Nielsen, RD

Ingredients

Coleslaw

  • 6 cups shredded cabbage I like a mix of green and red, but you can totally use bagged coleslaw mix
  • 2 cups bonus veg: apple, broccoli stalk, carrot, kohlrabi or more cabbage
  • ¼ cup raw sunflower seeds optional

Vegan Coleslaw Dressing

  • ⅓ cup vegan mayo
  • 1 tablespoon dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon cane sugar or maple syrup
  • ½ teaspoon salt
  • freshly cracked pepper to taste
Imperial - Metric

Instructions

  • In a large salad bowl, whisk up the mayo, dijon, sugar, salt, pepper, and apple cider vinegar. Taste, and adjust any of the ingredients to your liking, like more Dijon or salt.
  • Toss the cabbage and sunflower seeds with the coleslaw dressing until well coated...and enjoy!

Notes

If using only cabbage, in a 3/4 cup serving size, this recipe is also Low FODMAP!!
This coleslaw keeps well in the fridge for 3-4 days.