Vegan Cabbage Slaw
Crisp, refreshing shredded cabbage tossed in a tangy, creamy vegan dressing. This quick slaw skips the mayo without losing any creaminess — perfect as a side for burgers, tacos, or piled onto pulled jackfruit sandwiches. Ready in 15 minutes flat.
For 4 servings
- prep · ~10 min
Shred the vegetables.
1.Remove the core from the cabbage and slice very thinly into shreds.2.Peel and grate the carrot on the large holes of a box grater.3.Slice the red bell pepper into thin strips.4.Slice the scallions thinly, using both white and green parts.TIPSlice the cabbage as thin as you can — a mandoline makes this fast and even. - mix · ~2 min
Make the vegan dressing.
1.In a small bowl, combine vegan mayonnaise, apple cider vinegar, and lemon juice.2.Add sugar, celery seeds, salt, and black pepper.3.Whisk until smooth and well combined. - mix · ~2 min
Toss the slaw.
Place the shredded cabbage, grated carrot, sliced bell pepper, and scallions in the large mixing bowl. Pour the dressing over the top and toss well with clean hands or tongs until every shred is evenly coated.
TIPMassage the dressing into the cabbage for a minute — it helps soften the shreds slightly. - rest · ~10 min
Chill briefly and serve.
Cover and refrigerate for at least 10 minutes before serving to let the flavors meld. Give it a quick toss again right before serving.
TIPFor the best texture, serve within 2 hours. The cabbage stays crunchy but the dressing keeps it bright.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline to shred cabbage paper-thin for the best texture.
- 2Massage the dressing into the cabbage for 1 minute to slightly soften it.
- 3Let the slaw rest in the fridge for 10–30 minutes so flavors meld.
- 4Serve within 2 hours for maximum crunch; leftovers soften overnight.
- 5Toast celery seeds in a dry pan for 30 seconds to deepen their flavor.
- 6For extra tang, add another teaspoon of apple cider vinegar.
Adapt it for your goals.
Low-oil
Replace vegan mayonnaise with an equal amount of unsweetened vegan yogurt or blended silken tofu; reduce oil and calories while keeping creaminess.
high proteinHigh-protein
Add 1 cup of cooked edamame or 200g of smoked tofu cubes for a protein boost, making it a more substantial side or light main.
jainJain
Omit the carrot and use only cabbage, bell pepper, and scallion greens; replace sugar with jaggery or date syrup to keep it Jain-friendly (no root vegetables).
spicySpicy
Add 1 finely chopped jalapeño or 1/2 teaspoon red pepper flakes to the dressing for a kick that pairs well with tacos or BBQ.
herb packedHerb-packed
Stir in 1/4 cup each of chopped fresh parsley and dill for a garden-fresh twist that brightens the slaw even more.
Why this is on our healthy list.
Rich in Vitamin C
Green cabbage and red bell pepper provide a substantial amount of immune-supporting vitamin C per serving.
Good Source of Fiber
Cabbage and carrot deliver dietary fiber that aids digestion and promotes satiety.
Low in Saturated Fat
Using vegan mayonnaise keeps the saturated fat content minimal compared to traditional slaws made with eggs or dairy.
Naturally Dairy-Free
This slaw is completely free of dairy, making it suitable for lactose-intolerant individuals and those following a plant-based diet.
Frequently asked questions
Yes, you can prep the vegetables and dressing separately up to 1 day in advance. Combine and toss just before serving for the freshest crunch.
