This Vegan Oil Free Coleslaw is a light, crunchy, and refreshing side dish made with crisp cabbage, shredded carrots & a creamy oil-free mayo.
Fun fact: you don't need oil to make a super flavorful coleslaw.
This classic coleslaw recipe features my WFPB mayo recipe. It's an oil-free and vegan mayonnaise, but you'd never know it! I use it for mayo-based dishes like my vegan broccoli salad and spread it on sandwiches.
My oil-free mayo makes this coleslaw creamy and flavorful!
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Why You'll Love this Vegan Oil Free Coleslaw
- Vegan & oil-free - with my WFPB mayo, this classic coleslaw is totally oil-free, dairy free, and vegan!
- Whole food plant-based - Made with a my tofu-based WFPB mayo
- Crunchy & creamy - all the texture you want from classic coleslaw
- Preppable - this slaw holds up well in the fridge for several days
Ingredient Notes & Substitutions
- Cabbage: I used half of a red cabbage and half of a green. Feel free to use all of one. I use a mandoline to quickly slice the cabbage.
- Carrots: I highly recommend using fresh carrots - the flavor is so much better.
- WFPB Mayo: this is my oil-free vegan mayo recipe. It's made from tofu, but you can't taste it. It's just a thick and creamy mayo!
- Rice Vinegar: or apple cider vinegar
- Maple Syrup: or agave
- Salt & Pepper
Pro Tip: fresh carrots taste WAY better than fresh. Grab a box grater and grate your carrots at home!
Step-By-Step Instructions
Step 1. Mix all the ingredients in a large bowl. Serve immediately or refrigerate 30 minutes to allow the flavors to blend.
Pro Tip: use a mandoline slicer to quickly shred the cabbage.
Serving Suggestions
Serve this slaw as a side dish at a potluck or BBQ.
Pair with burgers, BBQ mains, or tacos. I love this slaw with my BBQ seitan ribs!
Pro Tip: Add chopped apple or raisins for a sweet twist, or jalapeño for a kick.
Slaw variations
Beyond cabbage!
FAQ & Expert Tips
Store in an airtight container in the fridge for up to 5 days.
I typically opt for fresh produce, but a bagged mix is a great way to save time.
Recipe Prayer
Thank you God for this healthier version of coleslaw. Allow the food to nourish our bodies. Amen.
More vegan summer side dishes
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📖 Recipe
Vegan Oil-Free Coleslaw
Ingredients
- ½ Medium Red Cabbage thinly sliced
- ½ Medium Green Cabbage thinly sliced
- 2-3 Medium Carrots grated
- ½ Cup WFPB Mayo
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Maple Syrup
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
Instructions
- Mix all the ingredients in a large bowl. Serve immediately or refrigerate 30 minutes to allow the flavors to blend.
Nutrition
Nutrition information is an estimate.
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