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Home » Recipes

Creamy Vegan Coleslaw (Oil-Free)

Published: 26 May 2020 · Updated: 23 Nov 2020 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 2 Comments

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Vegan Coleslaw pin
Vegan Coleslaw pin

This creamy vegan coleslaw is bright and colorful, with a decadent yet healthy oil-free silken tofu dressing. Perfect for topping a BBQ jackfruit sandwich or enjoy as a side dish. With this delicious and healthy coleslaw, it's never been easier to eat your cabbage!

When you think of coleslaw, what comes to mind? Something bland, flavorless, and drowning in a mysterious white dressing? If that sounds familiar, then it's time to reimagine coleslaw. In this recipe, I'm giving coleslaw a makeover. Not only is this Vegan Coleslaw Recipe bright and flavorful, but it's healthy, oil-free, and protein-rich.


Things You'll Love About this Vegan Coleslaw:

  • It's quick and easy
  • You can make it ahead of time
  • It's oil-free and 100% vegan
  • It's chock full of healthy vegetables
  • The silken tofu makes it both creamy and protein-rich
  • It's dairy and gluten-free


How to Make Creamy Vegan Coleslaw

I recommend using pre-shredded cabbage, mainly because I'm lazy busy. But if you have a head of cabbage, you can certainly shred it yourself using a food processor or cheese grater. You could even slice it thinly with a knife. And if you are working with a big head of cabbage and just want to use red cabbage or white cabbage (instead of both) that's also perfectly acceptable. Shredding the cabbage yourself will add about 10 minutes to the prep time.

If you buy a pre-shredded cabbage mix, you simply add the veggies to a bowl, make the dressing, and mix it all together. It can't get much easier than that!

creamy vegan coleslaw oil free
creamy vegan coleslaw oil free

How to Serve Creamy Vegan Coleslaw

Coleslaw is the quintessential topping for a BBQ Jackfruit Sandwich, but it also tastes amazing on a taco, wrap, or even as an addition to a big green salad. You can also enjoy it as a side dish. Along with a creamy vegan potato salad, this vegan coleslaw is perfect for picnics, cookouts, or backyard barbeques!


If this recipe for Creamy Vegan Coleslaw speaks your language, you might also love:

  • Oil-Free Oven Fries with Garlic & Oregano
  • No-Bake Carrot Cake Bites
  • Cilantro-Lime Avocado Dressing (Oil-Free!)
  • Easy Oil-Free Tofu Nuggets
  • Vegan Palak Paneer with Tofu (Oil-Free!)

creamy vegan coleslaw oil free

Creamy Vegan Coleslaw (Oil-Free!)

This creamy vegan coleslaw is bright and colorful, with a decadent yet healthy oil-free silken tofu dressing. Perfect for topping a BBQ jackfruit sandwich or enjoy as a side dish. It's never been easier to eat your cabbage!
5 from 3 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 7 mins
Course Condiment, Side Dish
Cuisine American
Servings 6

Equipment

high-speed blender (if making the mayo/aioli from scratch)
mixing bowl

Ingredients
  

  • 1 ½ cups shredded purple cabbage
  • 1 ½ cups shredded white cabbage
  • 1 cup shredded carrot
  • ¾ to 1 cup vegan mayo or aioli (depending on creaminess preference)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon dijon or brown mustard
  • fresh cracked pepper

Optional

  • 1 teaspoon sea salt

Instructions
 

  • Add the shredded cabbage and carrots to a large mixing bowl.
  • Following the instructions linked below, prepare the vegan oil-free aioli.
  • In a small bowl, mix the vinegar, maple syrup, and mustard with the vegan oil-free aioli.
  • Pour the dressing over the carrots and cabbage. Mix to combine. Add fresh cracked pepper and a sprinkle of sea salt (optional).
  • Serve immediately, let rest 30 minutes in the refrigerator before eating, or store in an airtight container in the refrigerator for up to 5 days.
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Notes

  • You can substitute store-bought vegan mayo or vegan yogurt for the vegan aioli.
  • If you are not using pre-shredded cabbage, use a cheese grater or food processor to shred the vegetables.
  • The amount of vegan mayo or aioli you use depends on your personal preference.
  • Although you can serve right away, the flavors come together a bit better when you let the coleslaw rest in the refrigerator 30 minutes to 1 hour before serving.
Keyword creamy vegan coleslaw, dairy-free coleslaw, oil-free coleslaw, vegan coleslaw
Tried this recipe?Tag me on Instagram @no_sweat_vegan or #nosweatvegan!

Recipe for: Oil-Free Vegan Aioli!

oil free vegan aioli

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Comments

  1. Paul

    July 21, 2021 at 2:01 pm

    Hi,

    Sorry I am a bit confused as I don’t see any tofu in the ingredients list as it says it at the top of the page and just before the recipe too?

    Thank you!

    Reply
    • Julianne Lynch

      July 21, 2021 at 5:05 pm

      No problem! There is silken tofu in the linked recipe for the aioli/mayo. You can use that recipe for the "mayo" component or another if you choose. Thanks for asking!

      Reply

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Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! I love creating simple and comforting vegan food for the whole family. Most of my recipes are healthy, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

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