How to make creamy vegan coleslaw

Posted by Erin McCarthy

There are just some things that you miss when you start eating vegan, and a creamy slaw is one of them. I tried making this with a vinagrette, and while it was tasty, it just isn't the same. I like a super simple slaw dressing.

I also tried making this with my vegan mayo that I made myself, but it didn't hold up and disintegrated into oil.

The answer I found was to use a store bought vegan mayo called Just Mayo. It holds up quite well, retains it's creaminess, and doesn't have any odd off flavors. Yum!


  • 1 head cabbage
  • 1 cup of vegan mayo (I prefer Just Mayo)
  • 1/4 cup white vinegar
  • 1/4 cup white sugar
  • salt and pepper to taste

Shred the cabbage (a food processor makes this a breeze). Put into a large bowl and whisk the rest of the ingredients into a dressing. Give it a minute to let the vinegar start to dissolve the sugar, and then mix the cabbage and dressing. Let that sit and meld for a bit, and enjoy!

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If you're like me and you aren't going to eat an entire head of cabbage in a day or two, it also works to put the shredded cabbage in the fridge and make a little bit of slaw at a time. You can also use shredded cabbage in soups or as a nice crunchy garnish to other dishes.

Here are some of my favorite dishes to serve some crunchy slaw with:

Barbecue chickpea pizza

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