Healthy Vegan Coleslaw (dairy free, no mayo)
Healthy vegan coleslaw is the perfect side dish for any gathering! The creamy tangy dressing is dairy and has no mayo, this is sure to be a crowd pleaser! Vegan coleslaw is ready in just 5 minutes and is super simple to make!
Why this recipe works:
- This vegan coleslaw recipe is perfect for any gathering! Great for BBQ’s parties, or weeknight meals! Packed with veggies, it’s a dish you can feel good about serving!
- The creamy vegan coleslaw dressing is easy to put together and is packed full of flavor! The dairy free yogurt gives it a great tangy flavor without being overwhelming.
- This healthy slaw is packed with good for you ingredients and is gluten free, dairy free, paleo, Whole30 and low carb friendly!
What veggies can you use in coleslaw?
This recipe uses a combination of green cabbage, broccoli stems and carrots (in the form of broccoli slaw).
Other great additions to this slaw would be:
- Shredded purple cabbage
- Shredded brussel sprouts
- Shredded kale
- Thinly sliced bell peppers
How to slice cabbage for coleslaw
I have found one of the easiest ways to shred cabbage for coleslaw is to use my spiralizer! I use the Insprializer, which clamps down on the counter and makes shredding cabbage super simple. A few leaves may fly off while spiralizing it but it’s super-fast and the ribbons tend to be pretty consistent in thickness.
To spiralize a cabbage:
- Remove the outer leaves
- Place the core of the cabbage into the prongs on the handle and the top of the cabbage into the blade.
- Once the cabbage is secure, shred shred shred.
The other way to shred cabbage is with a really sharp knife.
To do this:
- Cut the cabbage in half at the base, creating 2 heads that can be stable on the countertop.
- Stand the cabbage up on its thick stem and carefully cut out the thick stem using an upside-down V-shaped cut
- Lay the cabbage flat on the counter and chop the cabbage into thin ribbons. You may need to clear your cutting board occasionally if it gets over-crowded.
How do you make creamy vegan coleslaw dressing?
The star of this dressing is the dairy free yogurt. It gives the slaw a nice tang and provides a creamy base.
There are a number of dairy free yogurts on the market now, one of which should be available in your local grocery store. Just make sure it’s plain and unsweetened.
Some of my favorite dairy free yogurts include:
- Almond milk yogurt (KiteHill Brand)
- Cashew Yogurt (Forger Cashewgurt)
- Coconut Yogurt (So Delicous)
NOTE: You can also use a non-dairy yogurt if you can tolerate dairy.
This recipe has maple syrup to help counterbalance some of the tartness from the yogurt and the vinegar. If you do not want to use maple syrup you could also use a pitted medjool date (Whole30), stevia(low carb) or coconut sugar.
How to make the creamy vegan coleslaw dressing
- Combine the ingredients in a large mason jar or a high speed blender.
- Blend on high until fully combined.
- The dressing can be made up to 5 days in advance if you keep it in a sealed container in the fridge.
How to make this healthy coleslaw recipe:
Step 1: Start by shredding up the cabbage.
Step 2: Add the creamy dressing ingredients to a mason jar and blend with an immersion blender (or add them all to a high speed blender and blend well).
Step 3: Add the cabbage and broccoli slaw to a large bowl. Pour the mayo free dressing over the veggies and stir well.
Can you make this paleo coleslaw ahead of time?
Yes! This slaw is actually better if you can make it an hour or more in advance. It holds up well in the fridge for 8-24 hours.
You can chop (or spiralize) the cabbage ahead of time and make the dressing up to 5 days in advance if you are trying to save time for a party.
What can you serve this vegan coleslaw with?
- 5 Ingredient Black Bean Burgers
- Whole30 Sundried Tomato Turkey Sliders
- Healthy Chicken Drumsticks
- Instant Pot BBQ Chicken
- Juicy Oven Baked Chicken Breast
- 7 Minute Salmon
If you love this recipe you should try:
- Whole30 Cauliflower Potato Salad
- Crunchy Broccoli Salad with Lemon Tahini Dressing
- Shaved Brussels Salad
- Sesame Ginger Broccoli Slaw
- Pineapple Coleslaw
- Asian Slaw with Peanut Lime Dressing
Dairy Free Vegan Coleslaw
Guided Recipe Video
Ingredients
- 6 cups shredded green cabbage
- 1 packet broccoli slaw
Creamy Vegan Coleslaw Dressing
- 1/2 cup Unsweetened Plain Dairy Free Yogurt - see post for suggestions
- 1/3 cup white wine vinegar - or Apple cider vinegar
- 1 tbsp. maple syrup - or 1 pitted medjool date
- 1 tbsp. almond butter or tahini
- 1 tbsp. italian seasoning
- 2 tbsp. olive oil
- 1 tsp. garlic powder
- 1/2 tsp sea salt
Instructions
- Shred the cabbage using a sharp knife or a spiralizer.
- Add 1 bag of broccoli slaw to the shredded cabbage and stir to combine
Creamy Vegan Coleslaw Dressing
- Combine the ingredients for the Creamy Vegan Coleslaw Dressing in a small blender or in a mason jar with an immersion blender.
- Pour the dressing over the cabbage and broccoli slaw mixture. Stir well and serve cold.
Notes
- Shredded purple (red) cabbage
- Shredded brussel sprouts
- Shredded kale
- Thinly sliced bell pepper
- Remove the outer leaves
- Place the core of the cabbage into the prongs on the handle and the top of the cabbage into the blade.
- Once the cabbage is secure, shred shred shred.
- Cut the cabbage in half at the base, creating 2 heads that can be stable on the countertop.
- Stand the cabbage up on it’s thick stem and carefully cut out the thick stem using a upside down V-shaped cut
- Lay the cabbage flat on the counter and chop the cabbage into thin ribbons. You may need to clear your cutting board occasionally if it get over-crowded.
Nutrition Information
Update Notes: This recipe was originally posted in March of 2018, but was published again in June 2019 to include step by step directions, and recipe notes.
This was delicious. I did make 1 small change, I did not add the yogurt. Yummy. This is going to be a staple.
You had me at dairy free and ready in minutes! This was a great addition to our cookout this weekend.