The Ultimate Vegan Coleslaw

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This easy creamy vegan coleslaw comes together in under 15 minutes! It’s Whole 30 compliant, soy-free, gluten-free, and absolutely delicious. Need I say more?

During my Whole 30 I wanted to create something compliant, with the slightly sweet tang of really good shop-bought dressing, but homemade and healthy with crisp fresh vegetables. I absolutely succeeded and enjoy this coleslaw A LOT. Like, TOO MUCH. As in my butt will soon be CAPITAL LETTER-SIZED if I keep eating this stuff by the gallon, healthy as it is.

I’m not a huge leafy salad fan lately (I may have traumatized myself during the first week of my vegan Whole 30…). It’s hot as Hades here in Madrid though, so a plate of food that requires no sweat-rolling-down-my-face cooking? Say no more.

On a totally unrelated side-note, one of my workmates was at my place a few weeks ago with her Spanish boyfriend, and it was the first time he had eaten coleslaw! There are people in this world who have literally NEVER eaten coleslaw!

A pink bowl of coleslaw on a turquoise napkin

My mind was totally blown. I mean, it’s true that you’ll only catch the odd lonely container of it on the shelves in big supermarkets here in Madrid (it’s called “ensaladilla americana” or “little American salad” if you want to keep an eye out for it).

But still. As an Irish person, I cannot imagine a life lived without coleslaw. What would you put on your sandwich, on or the side of your sandwich plate if you were feeling a bit posh? And coleslaw-free picnics? The mind boggles.

What do you eat vegan coleslaw with?

Anything and everything! Except for breakfast cereal! Or chocolate! Okay, not everything then. Basically, it depends on your personal taste. I’ve listed some ways to eat it below in case you’re in need of some inspiration, but my personal favorite is as part of a salad plate.

I’ll serve a good dollop of it alongside potato salad, cold grilled Mediterranean vegetables, avocado tomato Caprese, add some tasty olives and roasted nuts…divine! If you’re not on the Whole 30 legume-free journey, some of my easy Spanish white bean salad would be a tasty addition to your salad plate. This kind of meal is my favorite go-to light dinner in summer

Green and red salad on a plate with a pile of coleslaw and a small bowl of coleslaw in the background

Other options to serve it with include:

  • On top of a veggie hot dog or some veggie burgers
  • Inside a split baked potato (Whole 30 compliant!)
  • As part of a sandwich with some ripe juicy sliced tomatoes and a sprinkle of salt. You can also toast the bread before you sandwich everything together,
  • With sauteed veggies smothered in peri peri sauce, alongside some oven-baked potato wedges.
  • As part of a deli-style salad bowl

If you’re in need of even more vegan salad inspiration, check out this great post on 25 hearty vegan salads, or my Pinterest board on vegan salads and dressings. If you’re rocking a veggie Whole30, you might be better off checking out my Vegan Whole 30 board.

Is vegan coleslaw healthy?

I see this question asked about a lot of recipes, and the answer is always the same: how long is a piece of string?

In other words, yes and no, it depends how much of it you eat. Too much of a good thing is…I dunno, not much of a good thing? It also depends on the ingredients. This recipe is definitely one of the healthier recipes, although not low fat at all (or I would never have survived my veggie Whole 30).

A light pink bowl of coleslaw on a blue napkin

How long will this coleslaw last?

Technically, as long as this is stored in the fridge, it could last at least five days. However, the cabbage does get a little more pungent and the vegetables a little wilted after about two days.

I’ll put my hand up in the air right now and admit that I have no issue eating it all week long, pungent or not – but if you’re preparing it ahead of time for an event or some entertaining, you might want to keep it closer to the two-day limit.

How to make the ultimate vegan coleslaw

Like most of my recipes lately, easily! Chuck half a large ripe avocado, 1/2 a cup of sugar-free almond milk and 3 chopped dates in a high-speed blender or food processor.

Chopped dates, avocado and milk in a black food processor

Use regular fresh dates, not Medjool dates, and make sure they’re not coated in sugar syrup. If you’re doing the Whole 30 double-check your almond milk is compliant. If you’re not doing the Whole 30 you can use any sugar-free plant-based milk apart from soy milk. Soy milk is fine for baking and cooking with but has too strong a flavor for dressings.

Process until smooth. Next, add in the Dijon mustard, vinegar, salt and pepper. Malt vinegar is not a good fit for this dressing as it’s too strong. Use red or white wine vinegar, and if you’re really stuck apple cider vinegar will do in a pinch.

Finally add in the olive oil a quarter of a cup at a time, making sure to blend or process long enough after adding each portion of oil, between one to one and a half minutes. This makes sure the oil and other ingredients emulsify properly. Your dressing should look a little paler and be creamy, like the picture below.

A pale green sauce in a food processor

Finely chop the onion, grate the carrots, and slice the cabbage very thinly. I use white cabbage because, you know, tradition, but red cabbage or a mix would also go well.

Shredded cabbage, carrots and chopped onion in a blue bowl

Pour over the dressing and mix well. Your coleslaw will taste better after at least half an hour (preferably an hour) chilling in the fridge as the flavors will get a chance to blend.

If you try this recipe I would love to know! Take a photo and tag me on Instagram @the_fiery_vegetarian, give a star rating or leave a comment below.

Enjoy!

 
Yield: 6 side servings

The Ultimate Vegan Coleslaw

The Ultimate Vegan Coleslaw

Delicious easy vegan coleslaw that has just 11 ingredients and is Whole 30 compliant? Nothing is impossible - apart from resisting the urge to eat all of this tangy creamy coleslaw!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • ½ ripe avocado
  • ½ cup almond milk
  • 2 chopped dates
  • 2 tsp Dijon mustard
  • 2 tbsp red or white wine vinegar
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup olive oil
  • 3 medium carrots
  • ½ medium cabbage
  • 1 small onion

Instructions

1) Process (or blend in a high-speed blender) the chopped dates, avocado half and almond milk until smooth.

2) Add in the mustard, vinegar, salt, and pepper. Blend again.

3) Add in 1/4 cup of olive oil and blend for at least 1 minute until emulsified (thicker, paler and creamier). Add in the remaining cup and repeat.

4) Finely chop the onions, peel and grate the carrots, and thinly slice the cabbage. Toss in a large bowl with the dressing.

5) Refrigerate for one hour preferably, or a minimum of 30 minutes.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 215 Total Fat 21g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 17g Cholesterol 0mg Sodium 256mg Carbohydrates 8g Net Carbohydrates 0g Fiber 3g Sugar 4g Sugar Alcohols 0g Protein 1g
Whole 30 coleslaw pin

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