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Easy Vegan Coleslaw

This creamy, colorful and crunchy vegan coleslaw with homemade cashew mayo is an ideal salad for your next BBQ, potluck or taco night.
Course Salad
Cuisine American
Keyword creamy coleslaw recipe, purple cabbage salad, purple cabbage slaw, red cabbage slaw for tacos, vegan coleslaw
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 258kcal
Cost $5

Ingredients

  • 7 oz or 200 g purple cabbage shredded
  • 3.5 oz or 100 g shredded carrots
  • 2/3 cup or 1 batch vegan cashew mayo
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste

Instructions

  • In a large bowl combine shredded cabbage, carrots, parsley and cashew mayo. Stir to combine and season with salt and pepper to taste.

Notes

Cook’s Tips

  • To soften the cabbage and to get the excess moisture out of it, toss it with a bit of salt and let it sit in a colander for about an hour before squeezing out any excess moisture. Alternatively, just scrunch it with your hands after you add salt until juices start to come out.
  • Store in an airtight container in the fridge separately from the dressing for up to 3 days. If the cabbage releases liquid, drain it before putting in the salad.
  • Pair this salad with tacos, sloppy joes, chili, corn on the cob, sandwiches (best vegan pulled jackfruit sandwich), baked potatoes, vegan pulled pork or as a filling in wraps. Enjoy it as an easy and delicious side dish perfect for potlucks and summer BBQ.

Recipe Variations

Nutrition

Calories: 258kcal | Carbohydrates: 17g | Protein: 8g | Fat: 20g | Saturated Fat: 4g | Sodium: 38mg | Potassium: 426mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4866IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 3mg