This easy vegan coleslaw recipe is so quick and it makes the perfect fresh side or topping for your burgers and sandwiches! It's:
Ready In 5 Minutes
Sweet
Tangy
Creamy
Crunchy
With An Oil-Free Mayo Option!
5 Minute Easy Vegan Coleslaw Recipe
This coleslaw recipe is one recipe where buying a pre-made salad mix is actually the thriftier option for us.
A pre-made mix makes this recipe a super quick and super easy option when you need a summery side!
*You can absolutely shred your own cabbage and carrots. A mandoline slicer will make the chopping a little quicker but even making the salad mix from scratch will only add another 10-15 minutes onto this recipe time. Insipired Taste has a great blog with instructions and photos to help you prepare your cabbage for coleslaw
Usually we would opt for buying a green and purple cabbage and using any leftovers for another dish BUT my allergy to cabbage means I stay far away from this recipe and you will have to trust Bryan's judgment of its flavour!
Aquafaba Mayo Is The Star
Oh yes! We can't get over this Quick And Easy Mayo With Chickpea Aquafaba! It's so simple and so tasty.
The best part is... you can adjust the amount of oil to make it just as thin or thick as you'd like. Open up a can of chickpeas, reserve the brine, and you have an allergy friendly egg substitute!
*If you're looking for an oil-free mayonnaise use our amazing super thick 5 Minute Oil-Free Mayo!
Ingredients For Vegan Coleslaw Dressing
We add:
- Apple cider vinegar for its sweet tanginess
- Maple syrup to boost the sweet factor even more
- Celery salt to add the salty, fresh flavour
- And black pepper to boost up the peppery notes from the celery salt!
How To Make The 5 Minute Dressing
For best results, make your aquafaba mayo (or oil-free mayo) at least one hour ahead of time so it can chill in the fridge. The mayo takes about 10 minutes to make, so we tend to make it the night before if possible. You can absolutely make the mayo just before you stir up this dressing, I would just suggest refrigerating it until you're ready to serve.
*For best results you can keep the dressing separate from the coleslaw mix until you are ready to serve BUT this coleslaw does keep well in the fridge for 2-3 days so feel free to toss it all together right away if that's what works for you.
- Stir the apple cider vinegar,
- Maple syrup,
- Celery salt,
- And black pepper into the Mayo.
- Taste and adjust the flavour to your liking. Adding more maple syrup for sweetness, vinegar for tanginess, and celery salt for saltiness!
Toss the dressing with your coleslaw mix and you have a super tasty 5 minute fresh, summery side!
Recipe Cost
This easy vegan coleslaw costs us approximately: CAD $4.96 and makes 6-8 servings!
*A half batch of our Aquafaba Mayo costs us roughly: CAD $1.54 and the remaining ingredients cost about: CAD $3.42. Making this a tasty, thrifty, and timely summery side!
What do you think? Will you save that chickpea brine, whip up a homemade mayo, and crunch into this summery vegan coleslaw recipe? Make sure to let us know in the comments below!
Take this coleslaw to the next level by using it to top our super tasty Ultimate BBQ Pulled Jackfruit Sandwiches! The creamy coleslaw and Easy Spicy Chipotle BBQ Sauce are a match made in heaven!
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Easy Vegan Coleslaw To Serve Up On The Side
- Total Time: 5 minutes
- Yield: 6 - 8 servings 1x
- Diet: Vegan
Description
This easy vegan coleslaw recipe makes the perfect fresh side or topping for burgers! Creamy, sweet & tangy. Plus an oil-free option!
Ingredients
- 397g coleslaw mix (7 cups of green and red cabbage with sliced carrots)*
- ¾ cup of our oil-free mayo, aquafaba mayo (or mayonnaise of your choice)
- 2 tbsp apple cider vinegar
- 3 tsp maple syrup
- ¾ tsp celery salt
- ¼ tsp black pepper
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
*Watch the video below to see our Easy Vegan Coleslaw in action on our BBQ Pulled Jackfruit Sandwich!
- Add the dressing ingredients to a bowl and stir to combine. Taste and adjust the seasonings to your liking adding more vinegar for bite, maple syrup for sweetness, and/or celery salt and pepper for seasoning.
- Stir the dressing into the coleslaw mix until evenly combined.
- Chill in the fridge for at least an hour before serving if possible. Coleslaw is best when fresh but stored in an airtight container it will last for 2-3 days.
Notes
*Approximate Cost: CAD $4.96 for 6-8 servings. (CAD $1.54 for ¾ cup aquafaba mayo plus $3.42 for the remaining ingredients).
*Instead of using a coleslaw mix you can use 3-4 cups green cabbage, 2 cups purple cabbage, and 1-2 cups carrots.
- Prep Time: 5 minutes
- Category: Side Dish
- Method: Raw
- Cuisine: American
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