This Retro Coleslaw Recipe Got a Vegan Glow-Up (Still Zingy!)

Coleslaw never goes out of style.

This version brings that classic creamy crunch without the dairy. It’s still tangy, still refreshing, and honestly, I like it better than the original.

History

Coleslaw has roots way back in the Netherlands.

The name comes from koolsla, meaning “cabbage salad.” Dutch settlers brought it to America, and it took off in barbecue joints and diners across the country.

The creamy mayo-based version we know today showed up in the 18th century. But the earliest coleslaw was just cabbage, vinegar, and oil.

This vegan twist keeps that retro vibe but skips the eggs and dairy.

Equipments

• Large mixing bowl (I love this mixing bowl set)
• Small whisk or fork (for the dressing)
• Sharp knife (Chefs envy this knife set) or mandoline slicer
• Cutting board (My favorite cutting board set)

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage (for color pop)
• 1 large carrot, shredded
• 1/2 cup vegan mayo
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon celery seed
• Salt and pepper to taste

Instructions

Step 1: Chop and Shred

Thinly slice the green and purple cabbage.

Shred the carrot. Toss them together in a large bowl.

Step 2: Mix the Dressing

In a small bowl, whisk together the vegan mayo, apple cider vinegar, maple syrup, Dijon mustard, celery seed, salt, and pepper.

Taste and adjust seasoning if needed.

Step 3: Combine and Toss

Pour the dressing over the shredded veggies.

Use tongs or clean hands to toss everything until evenly coated.

Step 4: Chill and Serve

Let the coleslaw sit in the fridge for at least 15 minutes.

This lets the flavors meld and the cabbage soften slightly. Serve chilled.

Special Notes

Don’t skip the celery seed. It gives that old-school diner taste.

For extra crunch, toss in some thinly sliced radishes or green onions.

If you like a lighter slaw, swap half the mayo with plain vegan yogurt.

Nutrition

Per serving (1/4 of recipe):
Calories: 120
Fat: 8g
Carbs: 10g
Sugar: 5g
Fiber: 3g
Protein: 2g