Creamy No-Mayo Vegan Coleslaw

Vegan coleslaw is the kind of side that shows up at every cookout for good reason. It’s cool, crunchy, and ready in the time it takes to slice a few vegetables.

This version skips the mayo completely and leans on a cashew dressing that’s just as creamy. You blend soaked raw cashews with lemon, apple cider vinegar, and a touch of mustard until it turns silky. Toss it with crisp cabbage and carrots, and you’ve got a tangy, well-dressed slaw that pairs with almost anything.

Why This Coleslaw Works

The dressing is the star. Soaked cashews blend into a smooth, rich base that clings to every shred of cabbage without ever feeling heavy. Fresh lemon juice and apple cider vinegar give it the sharp, clean finish that keeps you reaching for another forkful.

It’s one of those sides that gets better after a rest in the fridge. The cabbage softens just enough to soak up all that tang while staying crisp, so no watery puddles at the bottom of the bowl.

Ingredients

• 3 cups shredded green cabbage (about ½ small head): use firm, heavy heads without dry outer leaves
• 2 cups shredded red cabbage: adds crunch and a pretty purple color
• 1 cup grated carrot (about 1 large): peels and shreds quickly on a box grater
• ¼ cup thinly sliced red onion: optional, but brings a mild bite
• 2 tablespoons chopped fresh parsley: flat-leaf holds up best
• ½ cup raw cashews, soaked in hot water 20 minutes and drained: unsalted, for a neutral base
• ¼ cup fresh lemon juice: bottled works in a pinch, but fresh gives brighter flavor
• 2 tablespoons apple cider vinegar: the sharp tang that wakes everything up
• 1 teaspoon Dijon mustard: adds depth and a tiny bit of heat
• 1 teaspoon maple syrup: rounds out the acidity, can swap with agave
• ½ teaspoon fine sea salt: more to taste
• ¼ teaspoon black pepper: freshly ground is best
• ¼ cup water: plus more if needed to thin the dressing

Variations and Swaps

• Nut-free dressing: replace the cashew mixture with ⅔ cup vegan mayonnaise or an equal amount of well-stirred tahini plus 2 tablespoons extra water. Both will make a thick, creamy dressing with a different character.
• A little heat: add ½ a jalapeño (seeded) to the blender or stir in a pinch of cayenne.
• No Dijon: a mild yellow mustard or ½ teaspoon dried mustard powder both work.
• Sweeter slaw: increase the maple syrup to 2 teaspoons, or use a dash of coconut sugar.

If you like this, you’ll probably want a batch of Classic Potato Salad for the same table.

How to Make Vegan Coleslaw

Step 1: Blend the Dressing

Soak the cashews in just-boiled water for 20 minutes, then drain. Toss them in a blender with the lemon juice, apple cider vinegar, Dijon mustard, maple syrup, salt, pepper, and ¼ cup water. Blend on high for about 1 minute, stopping to scrape down the sides as needed, until the dressing is completely smooth and looks like a pourable cream.

You’re after a consistency that coats the back of a spoon but drips off easily. If it’s too thick, add water 1 tablespoon at a time, pulsing after each addition. Taste and add more salt or lemon juice if it feels flat.

Step 2: Shred the Vegetables

Take a sharp knife or a mandoline and shred the green cabbage into thin ribbons, about 3 cups’ worth. Do the same with the red cabbage, then grate the carrot. If you’re using red onion, slice it as thinly as you can. Toss everything together in a large bowl with the chopped parsley.

Keep the shreds relatively uniform so every forkful gets the same coating of dressing. A food processor with the slicing disc also makes quick work of this, if you have one.

Step 3: Toss the Slaw

Pour about three-quarters of the dressing over the vegetables. Use tongs or clean hands to toss and turn the mixture until every piece looks glossy. If the slaw seems dry, add the remaining dressing and toss again. It should look a little wet at this stage, the cabbage will release water as it sits.

Let it sit on the counter for 5 minutes. Give it one more toss, then taste for salt. You can sneak in another pinch of pepper if you like.

Step 4: Chill and Serve the Slaw

Cover the bowl and slide it into the fridge for at least 30 minutes. That rest lets the cabbage soften slightly and the dressing thicken around each strand. Right before you bring it to the table, give it a final toss, scrape the bowl clean, and top with a few extra parsley leaves or a crack of black pepper.

Serve it cold alongside whatever’s hot off the grill.

A Few Notes Before You Start

• The cashew soak is non-negotiable. Hot water softens them so they blend completely smooth. If your blender isn’t powerful, soak for a full hour.
• Don’t salt the raw cabbage ahead of time. It draws out excess moisture and turns the slaw watery before it ever gets to the table.
• Check consistency after the rest. If the dressing tightened up too much in the fridge, stir in a splash of cold water just before serving.

Scale it for a crowd:

Keeping Leftover Coleslaw Fresh

Store the slaw in an airtight container in the fridge for up to 3 days. It will soften as it sits, but the acid in the dressing keeps the vegetables from turning limp too fast. Stir before serving, and if any water has pooled at the bottom, simply drain it off or toss it back in.

This slaw is meant to be served cold, so there’s no need to reheat it.

What Goes Well With Vegan Coleslaw

That creamy tang is a natural foil for smoky, spicy mains. Pile it onto black bean burgers, stuff it inside spicy jackfruit tacos, or mound it next to grilled cauliflower steaks. The cool crunch cuts through heat and char without getting lost.

It also holds its own beside simple baked tofu or sweet potato wedges. Anywhere you want something fresh and bright, this slaw fits right in.

Frequently Asked Questions

Can I use a bag of pre-shredded coleslaw mix?

Yes, a 14-ounce bag (about 7 cups) works. Make the full batch of dressing and use all of it, since those mixes tend to be a bit drier.

Why did my coleslaw turn watery after a few hours?

It usually happens if the cashews weren’t soaked long enough or the dressing wasn’t blended fully smooth. Chunks of unblended cashew can separate later. Also, salting the cabbage beforehand releases water, so skip that step.

I don’t have a high-speed blender. Can I still make the dressing?

Yes. Soak the cashews for a full hour in hot water, then use a food processor or an immersion blender in a tall cup. It may take a little longer and need extra scraping down, but it will still come together.

How far ahead can I make this coleslaw?

You can dress the slaw up to a day in advance and keep it in the fridge. The flavors meld and the cabbage softens slightly overnight. Give it a good stir and add a little water if it thickened too much.

Vegan Coleslaw Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 152

Ingredients Method Notes

Ingredients

  

• 3 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup grated carrot
• ¼ cup thinly sliced red onion
• 2 tablespoons chopped fresh parsley
• ½ cup raw cashews, soaked and drained
• ¼ cup fresh lemon juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• ¼ cup water

Method

 

1. Soak cashews in hot water 20 min, then drain. Blend with lemon juice, vinegar, mustard, maple, salt, pepper, and water until completely smooth and pourable.
2. Shred cabbages, grate carrot, slice onion, and toss in a large bowl with parsley.
3. Pour dressing over vegetables and toss thoroughly until everything is glossy. Let rest 5 minutes, toss again, and adjust salt.
4. Cover and refrigerate at least 30 minutes. Toss once more, garnish with extra parsley and pepper, and serve cold.

Notes

Chilling gives the dressing time to thicken and the cabbage a chance to soak up flavor without losing its crunch. For the best texture, let it rest at least 30 minutes, but you can go as long as overnight. If the dressing firms up too much after refrigeration, stir in a tiny splash of cold water.