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    Home Β» All Recipes

    Creamy Vegan Coleslaw (Oil-Free)

    July 3, 2018 By Melissa Huggins / 11 Comments

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    This Vegan Coleslaw is a lightened up version of the classic we all love. It's mayo-free, yet it's still so rich, creamy, and tangy. It'll be a hit at your next barbeque, picnic, or potluck!

    Vegan Coleslaw in a white serving bowl with a wooden spoon. Lemon in the background.

    I've been getting a lot of requests for an oil-free Vegan Coleslaw Recipe over the last few weeks. And since I've made so many creamy-based dressings that are oil-free, I knew this would be an easy recipe to deliver. I'm very happy with the final results and excited to share it with you guys.

    Coleslaw is pretty nutritious because it's mostly made up of raw veggies, but when it's doused in a ton of mayo, it's not so healthy anymore. Don't get me wrong, I'll still eat mayo-based coleslaw any day of the week (vegan, of course), but it's nice to make lightened up versions of my favorite recipes, too.

    If you're trying to reduce the amount of oil in your diet, a good place to start is the salad dressing. Keep a few of your favorites on hand and use it for dipping, sandwiches, wraps, marinade, pasta, potatoes, stir-fry, and more.

    Some of my favorite oil-free dressings are this Creamy Italian Dressing, Avocado Cilantro Lime Dressing, and Thousand Island Dressing. I'll be posting lots more in the future, too!

    Photo of ingredients for oil-free coleslaw dressing.

    Table of Contents

    • INGREDIENTS FOR THE VEGAN COLESLAW DRESSING
    • HOW TO MAKE THE DRESSING
    • WHAT VEGGIES GO IN A VEGAN COLESLAW?
    • HOW TO PREP THE VEGGIES
    • HOW TO ASSEMBLE
    • WHAT TO SERVE WITH COLESLAW
    • Creamy Vegan Coleslaw

    INGREDIENTS FOR THE VEGAN COLESLAW DRESSING

    Even though this slaw is mayo-free and oil-free,  it's still super creamy and rich, just like a classic coleslaw recipe. For the creamy consistency, I used Raw Cashews, Unsweetened Non-Dairy Yogurt, and Unsweetened Non-Dairy milk.

    I prefer the taste of So Delicious Yogurt over any other brand. It has a neutral flavor and I use it for so many sweet and savory recipes. It works perfectly in my Vegan Cream Cheese. If you can't find the So Delicious brand, try to find another coconut-based one.

    For that classic tangy and subtly sweet flavor, I added Lemon Juice, Apple Cider Vinegar, Dijon Mustard, and Agave Nectar. Then I added Fresh Garlic, Onion Powder, Sea Salt and Fresh Cracked Pepper to add that finishing touch.

    This dressing is very easy to customize, so feel free to add or omit some ingredients to suit your taste. It's best to start conservative and you can add from there.

    HOW TO MAKE THE DRESSING

    It's so easy to make! Just soak the cashews in water for 2-4 hours or you can soften them in very hot water. Just boil water and then remove pot from heat, add the cashews and cover for 15-20 minutes.

    When you're ready to make the dressing, add the cashews to a blender (discard soaking water first), then blend them up with the rest of the dressing ingredients. Blend on high until creamy and smooth. Now place it in the fridge to chill while you prepare your veggies.

    Shredded cabbage, carrots and chopped parsley on a wooden cutting board.

    WHAT VEGGIES GO IN A VEGAN COLESLAW?

    The ingredients are pretty basic, you'll need green cabbage, red cabbage, carrots, and parsley. Feel free to amp it up to your liking. Sometimes I'll add green onion and a little basil or cilantro too.

    HOW TO PREP THE VEGGIES

    You'll want to shred the cabbage fairly thin so it softens up nicely. It's pretty easy to do, just make sure you have a sturdy working surface and a sharp chef's knife. This article on How To Shred Cabbage might be helpful to you. It has step-by-step photos too.

    You can skip this entire step and buy everything pre-shredded (except the parsley, that needs to be chopped). I usually buy the carrots pre-cut because it saves so much time and my carrots always look a little wonky. So those perfect carrots above are store-bought. Amen! Do what works for you, too!

    Shredded cabbage, carrots and chopped parsley in a white serving bowl. Dressing in the background.

    HOW TO ASSEMBLE

    To a large mixing bowl, add the shredded cabbage, carrots, and chopped parsley. Toss to combine well. Now pour on 1 cup of dressing and toss to coat. Check for desired consistency and add more dressing if needed.

    I usually add the whole batch of dressing, because I like it super creamy, but if you're unsure, you can just add more after the coleslaw has chilled too.

    Cover and place in the fridge for 1-2 hours to let the flavors marinate. Toss once more before serving. Taste for flavor and add more if needed. Top with fresh cracked pepper and more parsley if desired.

    Pouring dressing on shredded and chopped veggies for vegan coleslaw.

    WHAT TO SERVE WITH COLESLAW

    You can serve it as a side to pretty much any meal. It goes exceptionally well with, Vegan Sloppy Joes, Burgers, and Hot Dogs. AND it makes a great filling or topping, too! You can add it to Tacos, Spring Rolls, Salads, and more!

    I LOVE TO HEAR FROM YOU

    If you make this Vegan Coleslaw Recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Print Recipe Pin Recipe Rate this Recipe
    5 from 9 votes

    Creamy Vegan Coleslaw

    This Vegan Coleslaw is a lightened up version of the classic we all love. It's mayo-free, yet it's still so rich, creamy and tangy. It'll be a hit at your next barbeque, picnic or potluck!
    Prep Time25 mins
    Total Time25 mins
    Course: Side Dish
    Cuisine: American, Gluten-Free, Oil-free, Vegan
    Servings: 8 people
    Calories: 112kcal
    Author: Melissa Huggins

    Ingredients

    • 1 large head green cabbage , finely shredded (about 9-10 cups)
    • Β½ small head red cabbage , finely shredded (about 2 cups)
    • 1 Β½ cups carrots , shredded
    • ΒΌ cup parsley , finely chopped

    Dressing

    • Β½ cup raw cashews , soaked in water for 2-4 hours (*see note)
    • Β½ cup non-dairy yogurt , unsweetened
    • Β½ cup non-dairy milk , unsweetend
    • 2-3 tablespoons lemon juice , fresh squeezed
    • 2-3 tablespoons apple cider vinegar
    • 2 tablespoons dijon mustard
    • 2-3 tablespoons agave syrup
    • 1 clove garlic (sub Β½ teaspoon garlic powder)
    • Β½ teaspoon onion powder
    • 1 teaspoon sea salt , more to taste
    • Fresh cracked pepper , to taste
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    Instructions

    Dressing

    • Add all dressing ingredients to a high-speed blender (discard cashew soaking water). Blend on high until creamy and smooth. Taste and adjust flavors if needed. * Keep in mind, that the flavors will be concentrated, but it will be covering a lot of vegetables.  

    Coleslaw

    • To a large mixing bowl, add the cabbage, carrots, and parsley. Toss to combine. Now pour on 1 cup of dressing and toss to coat. Check for desired consistency and add more dressing if needed (I usually add the whole batch). You can always add more after the coleslaw has chilled too. 
    • Cover and place in the fridge for 1-2 hours to let the flavors marinate. Toss once more before serving. Taste for flavor and add more if needed. Top with fresh cracked pepper and more parsley if desired. 

    Notes

    If you want to soften the cashews quicker, you can soak them in very hot water. Just boil water and then remove pot from heat, add the cashews and cover for 15-20 minutes until softened. If you don't have a high-speed blender, you may need to soak the cashews longer. 
    * Prep time doesn't include cashew soaking time and chilling time for coleslaw. 

    Nutrition

    Serving: 1(1 ΒΌ cup) | Calories: 112kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Sodium: 374mg | Potassium: 333mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4495IU | Vitamin C: 48.8mg | Calcium: 76mg | Iron: 1.3mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    melissa

    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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      Recipe Rating




    1. Nora Boyle

      May 21, 2022 at 5:09 pm

      5 stars
      Thanks for this! It’s perfect.

      Reply
      • Melissa Huggins

        May 23, 2022 at 9:50 am

        You are welcome. Nora! I am happy you enjoyed it.

        Reply
    2. Maren

      May 24, 2020 at 2:27 pm

      5 stars
      This Cole slaw sounds soooooo good! I'm going to buy EVERYTHING to make this as soon as I Get to the store <3 <3 <3

      Reply
      • Melissa Huggins

        June 09, 2020 at 3:37 pm

        Yay! Thank you, Maren! πŸ™‚

        Reply
    3. Donna Kay

      July 27, 2019 at 12:22 pm

      5 stars
      Yummy creamy dressing.

      Reply
      • Melissa Huggins

        July 28, 2019 at 7:42 pm

        Thank you so much πŸ™‚

        Reply
    4. Nancy Greider

      November 29, 2018 at 3:49 pm

      5 stars
      I made a double batch because I thought this would just be a great salad dressing for all kinds of salads as well as a topping for potatoes and veggies . I just finished blending it, tasted it and will dress my cole slaw with part of it and keep the rest in the refrigerator

      Reply
    5. Melissa Hasart

      October 20, 2018 at 7:44 am

      5 stars
      This is the 3rd recipe I've tried for a dairy-free, mayo-free coleslaw recipe. It's by far the best one I've tried. I substituted the dairy-free yogurt with coconut cream and used coconut milk as my dairy-free milk. I substituted honey for the agave. This will be my go-to coleslaw recipe from now on. I will share this recipe on a couple facebook pages.

      Reply
      • Melissa Huggins

        October 23, 2018 at 7:48 pm

        Hi Melissa, yay, I'm so glad to hear this! Thank you for making it and sharing your modifications. πŸ™‚

        Reply
    6. Judy

      August 05, 2018 at 4:42 pm

      5 stars
      Wow! This recipe has to be one of the best vegan recipes I have had!! It is delicious! Thank you so very much for creating and sharing Melissa!

      Reply
      • Melissa Huggins

        August 06, 2018 at 9:41 pm

        Hi Judy, thank you so much! I'm so happy that you liked it! Have a wonderful week πŸ™‚

        Reply

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