Creamy, colorful, crunchy and full of vitamin C, this vegan coleslaw is an easy summer salad for your next BBQ, potluck, or taco night. It’s refreshing, simple to make, and combines crisp cabbage with a rich vegan mayo dressing.
When the weather heats up, I prefer light, no-cook meals. Salads like Mexican chopped salad, grilled peach salad, vegan couscous salad, or watermelon feta salad become staples. Purple cabbage slaw is a particularly easy choice: no cooking required, bright and nutritious, and ready in minutes.
This creamy coleslaw pairs well with many dishes or can transform leftovers into a new meal. It’s also a healthier take on traditional coleslaw because it uses a homemade vegan cashew mayo that adds creaminess without processed ingredients.
Vegan mayo combined with purple cabbage delivers both cream and crunch in every bite—simple satisfaction.
What Is This Coleslaw Made Of?
The base is shredded purple cabbage and carrots, producing a vibrant salad that’s as appealing visually as it is tasty. Color plays a role in perception—our eyes help signal how food should taste—so a bright slaw can make the whole dish more enjoyable.
Purple cabbage
Purple cabbage is beautiful and nutritious: it’s a good source of vitamin K and vitamin C, contains antioxidants that may help reduce inflammation, and is high in fiber to support digestion.
Carrots
Carrots add sweetness, crunch, and color. They provide beta-carotene for eye health and contribute fiber and other nutrients that support overall well-being.
Vegan Cashew Mayo
The shredded veggies are tossed with a creamy vegan cashew mayo. This mayo is easy to make, versatile, and works as a dip, spread, or dressing—consider doubling the batch if you like extra dressing on hand.
How Do You Soften Raw Cabbage?
Raw cabbage can be a bit tough. A simple trick is to salt the shredded cabbage and let it sit. Salt helps tenderize the leaves and brings out flavor. After salting, toss the cabbage and let it rest in a colander for about an hour, then squeeze out excess moisture for a tender but still crunchy texture. If you’re short on time, scrunch the salted cabbage with your hands until juices appear.
How Do You Get Moisture Out of Cabbage?
To avoid soggy coleslaw, toss the shredded cabbage with a little salt and let it drain in a colander for about an hour before squeezing out the liquid. If pressed for time, scrunching the cabbage after salting will help release moisture quickly.
What Is a Good Cabbage to Carrot Ratio in Coleslaw?
For balanced purple cabbage slaw, aim for about a 2:1 cabbage-to-carrot ratio. This keeps cabbage as the star ingredient while allowing carrots to contribute sweetness and texture.
How to Make Vegan Coleslaw
This recipe is quick and straightforward. You need:
- 7 ounces (200 g) shredded purple cabbage
- 3.5 ounces (100 g) shredded carrots
- 2/3 cup vegan cashew mayo
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Combine cabbage, carrots, parsley and cashew mayo in a large bowl. Stir until evenly coated, then season with salt and pepper to taste. Serve immediately or chill briefly to meld flavors.
What Goes with This Summer Coleslaw?
This versatile slaw works as a side, topping, or filling. It pairs beautifully with vegan sloppy joes, tacos (try it in tempeh or jackfruit tacos), vegan chili, corn on the cob, zucchini corn fritters, baked or roasted potatoes, sandwiches, and vegan pulled pork. It also makes a crisp, cooling addition to wraps and sandwiches—perfect for potlucks and summer barbecues.
Other pairing ideas:
- Vegan chili
- Baked or roasted potatoes
- Corn on the cob
- Zucchini corn fritters
- Sandwiches, including pulled jackfruit
- Vegan pulled pork or buffalo-style dishes
Why This Recipe Works
- Minimal, whole-food ingredients.
- Very quick and easy to prepare.
- Bright, nutritious, and satisfying.
- Portable for picnics and BBQs.
- Refreshing on hot days.
Cook’s Tips
- To soften cabbage and remove excess moisture, toss shredded cabbage with a pinch of salt and let it sit in a colander for about an hour, then squeeze out any liquid. Alternatively, scrunch the salted cabbage with your hands to release juices more quickly.
- Store leftover cabbage and dressing separately in airtight containers in the fridge for up to 3 days. Drain any liquid before mixing.
- Serve with tacos, sloppy joes, chili, grilled corn, sandwiches, fritters, baked potatoes, vegan pulled pork, or use as a wrap filling for a fresh, crunchy component.
Recipe Variations
- Substitute white cabbage for purple if preferred.
- Use a creamy buddha bowl dressing instead of cashew mayo for a different flavor profile.
- Omit parsley if you don’t have it—fresh herbs are optional.
Easy Vegan Coleslaw
$5
Ingredients
- 7 oz or 200 g purple cabbage shredded
- 3.5 oz or 100 g shredded carrots
- ⅔ cup or 1 batch vegan cashew mayo
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Instructions
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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 remove excess moisture, toss it with a bit of salt and let it sit in a colander for about an hour, then squeeze out the liquid. Alternatively, scrunch it with your hands after adding salt until juices appear.
- Store components separately in airtight containers in the fridge for up to 3 days. Drain any released liquid before mixing.
- Serve with tacos, sloppy joes, chili, corn on the cob, sandwiches, fritters, baked potatoes, vegan pulled pork, or use as a wrap filling.
Recipe Variations
- Use white cabbage instead of purple if you prefer.
- Try a creamy buddha bowl dressing as an alternative to cashew mayo.
- Omit parsley if desired.
Nutrition
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Carbohydrates: 17g
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Protein: 8g
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Fat: 20g
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Vitamin C: 32mg
