This light and tangy vegan coleslaw without mayo is a vibrant assortment of crunchy veggies tossed in a dairy-free dressing and garnished with fresh parsley.
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A beloved summer classic, each bite of this vegan coleslaw offers a refreshingly tangy twist on that creamy mayo salad with which I have always had a love-hate relationship. The crisp textures and vibrant flavors are there, promising nutrition and taste. The recipe features shredded cabbages in green and red, grated carrots, and chopped scallions, all dressed in a rich tahini-based vinaigrette.
The best thing about this recipe is that it’s incredibly healthy. Cabbage is packed with vitamin C, fiber, and vitamin K. They help promote a healthy gut, fight inflammation, improve digestion, and maintain bone health. Even better, I get to ditch the mayo for a healthier version of this crunchy and delicious salad. It’s a win-win.
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Vegan Coleslaw without Mayo
Simple and Easy: What I love most about this vegan coleslaw is that it’s made with basic ingredients you probably already have at home.
Budget-Friendly: All the ingredients in this recipe are fairly cheap to buy, making it quite convenient.
Flavorful and Versatile: Those crunchy veggies come out due to the tangy dressing, pairing beautifully well with barbeques, summer potlucks, and baked potatoes.
Suitable for Most Specialty Diets: This recipe is vegan, paleo, and dairy-free, making it a great option for those with such dietary needs.
Ingredients and Substitutions
Cabbages: I use shredded cabbage in greens and reds. Finely shred both for that vibrant color and crunch. You can skip on the purple cabbages and use only the green if you prefer.
Carrots: Grated carrots add both sweetness and texture to the salad
Scallions: Beautifully crisp, roughly chopped scallions are a terrific addition to any salad.
Fresh Parsley: For that final aroma, taste, and visual appeal, some fresh parsley does wonders.
Tahini Coleslaw Dressing: The vinaigrette is made with tahini paste, lemon juice, maple syrup or agave, and minced garlic. If you don’t have lemon juice, use white wine vinegar or apple cider vinegar instead.
How to Make Vegan Coleslaw Without Mayo – Step-by-Step
- Wash and dry all the vegetables. Finely shred the red and green cabbages, peel and grate the carrots, and roughly chop the scallions and parsley.
- Place all the ingredients in a large mixing bowl.
- Whisk together some tahini paste, lemon juice, maple syrup, minced garlic, and some water in a separate bowl.
- Pour the dressing on the vegetables and toss to combine. Cover the bowl and chill the salad for at least 30 minutes before serving.
Recipe FAQs
Coleslaw refers to the raw, chopped vegetables that are primarily all variants of cabbage: napa, red, or otherwise. On the other hand, slaw can be made with any crunchy vegetables in place of cabbage.
This coleslaw is best served chilled. You can make it a day in advance and store it in the refrigerator. When the coleslaw marinates in the dressing, it becomes even more flavorful!
Yes, the more, the merrier when it comes to vegetables! Add red bell peppers, radishes, or any other veggies you choose for extra texture and flavor.
Coleslaw can be healthy depending on the dressing you choose. A vegan coleslaw without mayo can be one way to have a healthy version of this salad.
Expert Tips
- Shred the carrots at an angle to get longer strands.
- For a sweeter coleslaw, add more maple syrup.
- Before shredding your cabbage, remove any thick leaves. Finely shred the cabbages for the best texture.
- Mix salt into the cabbage until evenly distributed to prevent soggy coleslaw. Rinse the cabbage and spin it dry before using it.
Serving Suggestions
Main Dishes: You can pair this coleslaw with veggie burgers or vegan hot dogs. Tacos or wraps are another great way of enjoying this delicious side dish.
Summer Gatherings: Vegan coleslaws are also a great go-to dish for picnics and barbecues.
Video
Storage
This vegan coleslaw can be made in advance. Prepare the coleslaw and store it in an airtight container for 4 to 5 days.
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Recipe
Vegan Coleslaw Without Mayo
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Ingredients
- 2 cups green cabbage shredded
- 2 cups red cabbage shredded
- 2 large carrots shredded
- ¼ cup scallions roughly chopped
- ¼ cup parsley roughly chopped
Dressing
- 2 tablespoon tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 tablespoon water
- ½ teaspoon minced garlic
Instructions
- Combine the shredded green cabbage, shredded red cabbage, grated carrots, chopped scallions, and chopped parsley in a large mixing bowl.
- Whisk together the tahini paste, lemon juice, maple syrup, water, and minced garlic in a small bowl.
- Pour the dressing over the shredded vegetables. Toss together to combine.
- Cover the bowl and refrigerate for at least 30 minutes.
Video
Notes
- Shred the carrots at an angle to get longer strands.
- For a sweeter coleslaw, add more maple syrup.
- Before shredding your cabbage, remove any thick leaves. Finely shred the cabbages for the best texture.
- Mix salt into the cabbage until evenly distributed to prevent soggy coleslaw. Rinse the cabbage and spin it dry before using it.
- Store in the refrigerator for up to 4 days.
Alison Corey
If you don’t like mayo, but you like a creamy dressing, then you will love this tahini dressing! It’s got a bit of a nutty flavor which is really nice.