Classic Vegan Coleslaw
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This easy vegan coleslaw is creamy, crunchy and simple to adapt. The vegetables are lightly pickled overnight before adding the mayonnaise, helping them develop flavour without losing all their crunch.
I first made this coleslaw after discovering that I was lactose intolerant. Mayonnaise does not normally contain milk, but traditional mayonnaise contains eggs and is not vegan. Using vegan mayonnaise makes this suitable for a vegan or egg-free diet. Always check individual labels if you are avoiding allergens.
Why Pickle the Vegetables First?
Preparing the vegetables with a little red wine vinegar and rock salt softens them slightly and adds flavour.
Keeping the pickled vegetables separate from the mayonnaise also helps prevent the entire batch from becoming watery. Simply take out the amount you need and add the mayonnaise shortly before serving.
Ingredients for Vegan Coleslaw
The basic ingredients are:
- Finely shredded white cabbage
- Red wine vinegar
- Rock salt
- Vegan mayonnaise
You can also add shredded carrot, red cabbage, finely sliced onion, spring onions or thinly sliced peppers. Stick mainly to firm vegetables if preparing the base in advance, as delicate leaves can become soft in the vinegar.
How to Make Vegan Coleslaw
- Finely shred the cabbage and any additional firm vegetables.
- Place them in a clean, airtight container.
- Add a small amount of red wine vinegar and rock salt.
- Mix well, cover and refrigerate overnight.
- Remove the portion you need when ready to serve.
- Stir through enough vegan mayonnaise to coat the vegetables.
- Taste and adjust the seasoning.
Optional Additions
When serving, try adding:
- Chopped apple
- Raisins or dried cranberries
- Peanuts or toasted seeds
- Fresh parsley
- A little mustard
- Black pepper
- A squeeze of lemon juice
Add fruit, nuts and fresh herbs shortly before serving rather than during the overnight pickling stage.
What to Serve With Vegan Coleslaw
Serve this creamy vegan coleslaw with baked potatoes, sandwiches, wraps, veggie burgers, barbecue food or as part of a simple salad lunch.
Storage
Keep the prepared vegetables covered and refrigerated at 5°C or below. Once the vegan mayonnaise has been added, return the coleslaw to the fridge promptly and use it within two days.
Always follow the storage and use-by instructions on the mayonnaise jar. You can also read the Food Standards Agency’s guidance on chilling food safely.
Ingredients
Method
- Chop or shred the vegetables
- Soak in salt and vinegar over night in the fridge in an airtight container
- Mix with mayonnaise when ready to serve
- Store in the fridge without mayonnaise for up to a week
