Go Back
+ servings
A clear glass bowl with creamy coleslaw with purple and green cabbage and carrots, and gold serving pieces in the bowl.

Easy Homemade Creamy Vegan Coleslaw

This fresh, crunchy, and creamy homemade vegan coleslaw is easy to make and dairy-free.
5 from 1 vote
Print Pin
Course: Salad, Side Dish
Cuisine: American, Vegan
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 221kcal
Author: Linda & Alex


  • knife


For the Dressing

  • ¾ cup vegan mayonnaise SEE NOTE
  • 2 tablespoon plus 1 teaspoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery seed
  • ½ teaspoon sugar
  • Salt and pepper to taste

For the Slaw

  • 3 cups green cabbage finely shredded
  • 2 cups red cabbage finely shredded
  • 1 ½ cups carrots grated
  • ¼ cup fresh parsley coarsely chopped


  • In a medium bowl, whisk the ¾ cup vegan mayonnaise, 2 tablespoon plus 1 teaspoon white wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon celery seed, ½ teaspoon sugar, and salt and pepper to taste until completely combined. We don’t like to taste the sugar in our slaw, so we only add enough to cut the acidity of the vinegar and mustard. If it tastes too tangy, add another ½ teaspoon of sugar.
  • In a large bowl, add the dressing to the 3 cups of shredded green cabbage, 2 cups red cabbage, 1 ½ cups grated carrot, and most (save a bit for garnishing) of the ¼ cup of chopped parsley and toss to completely combine.
  • Enjoy!


If you don't like or can't find vegan mayo, our Vegan Buttermilk Ranch Dressing recipe is great in this slaw.
Store covered in the refrigerator for up to 4 days. Do not freeze.


Serving: 1cup | Calories: 221kcal | Carbohydrates: 11g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 228mg | Potassium: 262mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5924IU | Vitamin C: 35mg | Calcium: 50mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @Veganosity or tag #Veganosity!