Easy vegan coleslaw in a white bowl with red cabbage, green cabbage, and carrots.
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5 from 1 vote

Easy Vegan Coleslaw

8-ingredient vegan coleslaw recipe with an oil-free option.
Prep Time20 mins
Resting time1 hr
Total Time1 hr 20 mins


  • 4 cups shredded cabbage *
  • 1 cup shredded carrots
  • 1/2 cup vegan mayo
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup or organic cane sugar
  • 1/2 tsp celery seed or celery salt
  • salt and pepper to taste


  • To shred the cabbage: Cut the head of cabbage into quarters, then cut out the core. Using a sharp knife, slice the cabbage into very thin strips. Or, you could use a mandolin.
  • Toss all of the ingredients together in a large bowl.
  • Cover and refrigerate for at least 1 hour before serving.
  • Store in the fridge for up to 3-5 days.


*I used 3 cups of green cabbage and 1 cup of red cabbage.
1 medium-head of cabbage shredded typically yields 4-5 cups.
Alternatively, you could purchase a bag of coleslaw mix from the store. Use 5 cups to replace the cabbage and carrots.