This Vegan Coleslaw recipe is a blend of crunchy cabbage, chewy golden raisins and cashews tossed in a delicious vegan coleslaw dressing. It’s the perfect side dish for any occasion!

Bowl of vegan coleslaw on a wooden cutting board

Coleslaw is one of my very favorite side dishes, but it wasn’t always that way. The gloppy mayo-laden versions that I encountered in my childhood left a lasting impression, so it was years before I developed a love for it.

I developed a coleslaw dressing recipe that made all the difference for me. It’s sweet and tangy, and is a must in my classic coleslaw recipe, as well as my creamy coleslaw with apples and fennel.

While I don’t follow a vegan diet exclusively, I do enjoy plant-based recipes like this Vegan Coleslaw on a regular basis. I used my favorite vegan mayo in the dressing, along with curry powder for a warm, unexpected flavor.

The dressing is the perfect complement to the ingredients in this recipe, and the entire slaw is utterly addictive.

Why you’ll love this recipe:

  • This vegan coleslaw recipe is packed with addictive crunchy, chewy textures, sweet and savory flavors, and is tossed in a creamy vegan coleslaw dressing.
  • It’s an easy side dish that’s customizable with what you have on hand.
  • It’s extremely versatile! It’s great for lunch or perfect as a side dish with whatever you may be serving.
  • This recipe is vegan, gluten-free and dairy-free, so it’s great to serve at gatherings for people with dietary restrictions.

Recipe ingredients

This vegan coleslaw has a myriad of textures in every bite between the crisp cabbage, crunchy celery, chewy golden raisins, and buttery cashews.

I tossed it all with my favorite vegan coleslaw dressing, spiked with a little curry powder. The warm flavor complements the sweet and savory ingredients perfectly!

Vegan coleslaw recipe without dressing

Ingredient notes

  • Cabbage blend. I love the gorgeous coleslaw blend that I picked up at Whole Foods Market. It includes green and purple cabbage along with shredded carrot, but you can use your favorite. You can see cabbage recipes post, which includes how to cut cabbage if you prefer to make your own blend, but purchasing a coleslaw blend is a huge timesaver!
  • Golden raisins. The golden raisins have a sweeter flavor than regular raisins, and add nice color to this vegan slaw. Feel free to substitute with your favorite dried fruit.
  • Vegenaise. I discovered Vegenaise years ago and have never looked back. This vegan mayo has a delicious flavor, and comes in regular, soy free, avocado oil and low fat varieties. It can be substituted with your favorite mayo!
  • White balsamic vinegar. This vinegar may be substituted with white, white wine, apple cider or even rice wine vinegars, just don’t use balsamic or red wine as their flavors are too strong.
  • Maple syrup. Pure maple syrup is my sweetener of choice for its delicious flavor, but feel free to use your favorite sweetener.
  • Cashews. The cashews may be substituted with your favorite nuts.
  • Cilantro. Not a fan of cilantro? Simply substitute with your favorite freshly chopped herbs or omit altogether.

How to make this recipe

This vegan slaw comes together in about 15 minutes and requires minimal prep.

  1. Place the cabbage blend, celery, green onion, cashews, golden raisins, and cilantro leaves in a large bowl and set aside.
  2. Place the Vegenaise, vinegar, maple syrup, curry powder, and salt and pepper in a medium bowl and whisk to combine.
  3. Pour enough vegan coleslaw dressing to coat the cabbage and toss gently.  
Vegan coleslaw dressing pouring over bowl of vegan coleslaw

FAQs

How long does coleslaw last?

Once the coleslaw has been tossed in the dressing, it should be eaten within 2-3 days. However, the cabbage will begin soften once it’s coated in the dressing, so it’s best enjoyed the day that it’s made.

What is in vegan coleslaw?

This vegan coleslaw recipe includes vegan mayo in the dressing. You may use your favorite brand, or dairy free yogurt or vinegar based dressings are also great options.

Does vegan mayo taste better?

I’ve never been a fan of mayonnaise, so I think vegan mayo tastes better than traditional mayonnaise. It’s smooth and flavorful, and there are so many great varieties on the market.

What to serve with this recipe

Pair this creamy vegan coleslaw with your favorite summer recipes. Here are some ideas to get you started:

Recipe notes

  • I used an organic coleslaw blend from Whole Foods Market.  Feel free to use any combination of slaw mixes or pre-chopped cabbage that you desire.
  • This vegan coleslaw recipe may be made up to a few hours in advance, but bear in mind that the cabbage will soften once it is combined with the dressing.
  • Leftover slaw will keep for 2-3 days in the refrigerator. 
  • Leftover dressing should be stored in an airtight container and used within 2 weeks.
Vegan coleslaw in a white bowl with dressing in a jar

More easy coleslaw recipes you’ll love:

I love so many different coleslaw recipes, but here are some of my favorites:

If you make this recipe, I’d love to hear from you!  Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Bowl of vegan coleslaw on a wooden cutting board

Vegan Coleslaw with Creamy Curry Dressing

Vegan Coleslaw with Creamy Curry Dressing is crunchy and addictive with golden raisins, cashews and a delicious vegan coleslaw dressing.  It's the perfect side dish for picnics and barbecues!
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Ingredients

For the coleslaw:

  • 12 ounces organic cabbage blend
  • 1 stalk celery sliced on the bias
  • 1 large green onion chopped (both white and green parts)
  • 1/2 cup roasted cashew pieces
  • 1/2 cup golden raisins
  • 1/3 cup cilantro leaves

For the dressing:

  • 1/2 cup Vegenaise may be subbed with your favorite mayo or Greek yogurt
  • 3 tablespoons white balsamic vinegar
  • 1 1/2 tablespoons pure maple syrup
  • 1/4 teaspoon curry powder
  • salt and freshly ground black pepper to taste

Instructions 

  • Place the cabbage blend, celery, green onion, cashews, golden raisins, and cilantro leaves in a large bowl and set aside.
  • Place the Vegenaise, vinegar, maple syrup, curry powder, and salt and pepper in a medium bowl and whisk to combine.
  • Pour enough dressing to coat the cabbage and toss gently.  Serve and enjoy!

Notes

  • I used an organic coleslaw blend from Whole Foods Market.  Feel free to use any combination of slaw mixes or pre-chopped cabbage that you desire.
  • This vegan coleslaw recipe may be made up to a few hours in advance, but bear in mind that the cabbage will soften once it is combined with the dressing.
  • Leftover slaw will keep for 2-3 days in the refrigerator. 
  • Leftover dressing should be stored in an airtight container and used within 2 weeks. 

Nutrition

Calories: 169kcal, Carbohydrates: 22g, Protein: 2g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Sodium: 133mg, Fiber: 2g, Sugar: 15g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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