Creamy Vegan Mayonnaise Coleslaw

Creamy Vegan Mayonnaise Coleslaw


1 head green cabbage, shredded

1 cup shredded carrots

1/2 cup vegan mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

1 teaspoon celery seed

1/2 teaspoon salt

1/4 teaspoon black pepper


  • In a large bowl, combine the cabbage and carrots.
  • In a small bowl, whisk together the mayonnaise, apple cider vinegar, maple syrup, celery seed, salt, and pepper.
  • Pour the dressing over the cabbage and carrots and toss to coat.
  • Cover the bowl and refrigerate for at least 30 minutes before serving.


  • For a crunchier coleslaw, salt the cabbage and carrots and let them sit for 30 minutes before adding the dressing. This will help to draw out some of the moisture.
  • You can add other vegetables to your coleslaw, such as red cabbage, green onions, or cucumbers.
  • This coleslaw can be made ahead of time and stored in the refrigerator for up to 3 days.
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