There’s something wonderfully nostalgic yet refreshing about a bowl of crisp, tangy coleslaw. It’s the star of summer picnics, a loyal companion to burgers, and a bright, crunchy side for weeknight dinners.
But if you’re eating plant-based or simply looking to cut dairy and eggs, classic coleslaw can be tricky. Enter this vegan coleslaw recipe with apple cider vinegar and agave—a creamy, vibrant dish with all the flavor and none of the animal products.
The combination of crunchy cabbage, sweet carrots, and a zesty, naturally sweetened dressing makes this recipe a winner for any occasion.
This vegan coleslaw draws its creaminess from dairy-free mayo and a subtle, balanced sweetness from agave syrup. Apple cider vinegar delivers that classic tang and helps the flavors pop, making every bite irresistible.
Whether you’re prepping for a barbecue, meal-prepping lunches, or hunting for a healthier side, you’ll love how quick and satisfying this recipe is. Let’s dive in and discover why this plant-based coleslaw deserves a spot in your regular rotation!
Why You’ll Love This Recipe
- 100% Vegan & Allergy-Friendly: Free from eggs and dairy, perfect for sharing with anyone—vegan or not.
- Quick & Easy: Ready in about 15 minutes with minimal prep and no cooking required.
- Flavorful Balance: Sweet agave, zippy apple cider vinegar, and creamy vegan mayo create the perfect dressing.
- Versatile: Serve as a side, use in sandwiches, or top your favorite veggie burger.
- Make Ahead: Gets even better after a few hours in the fridge—ideal for parties and meal prep.
- Nutritious: Packed with fiber, vitamins, and antioxidants from raw veggies.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Green cabbage | 4 cups, finely shredded | About ½ medium head |
| Red cabbage | 2 cups, finely shredded | For color & extra crunch |
| Carrots | 1 cup, grated or julienned | About 2 medium carrots |
| Vegan mayonnaise | ½ cup | Look for soy or aquafaba-based |
| Apple cider vinegar | 2 tablespoons | Unfiltered for best flavor |
| Agave syrup | 1½ tablespoons | Maple syrup works in a pinch |
| Dijon mustard | 1 tablespoon | Optional, for extra tang |
| Celery seed | ½ teaspoon | Optional but traditional |
| Sea salt | ½ teaspoon | Or to taste |
| Black pepper | ¼ teaspoon | Freshly ground preferred |
Equipment
- Large mixing bowl
- Small mixing bowl
- Sharp chef’s knife
- Cutting board
- Box grater or food processor (for carrots and cabbage)
- Measuring cups and spoons
- Tongs or salad forks (for mixing)
- Mandoline slicer (optional, for extra fine cabbage shreds)
Instructions
-
Prepare the vegetables:
- Remove any tough outer leaves from the cabbage.
- Using a sharp knife or mandoline, finely shred 4 cups green cabbage and 2 cups red cabbage.
- Grate or julienne 1 cup carrots (about 2 medium carrots) using a box grater or food processor.
- Place all the shredded veggies in a large mixing bowl.
-
Make the dressing:
- In a small mixing bowl, combine ½ cup vegan mayo, 2 tablespoons apple cider vinegar, 1½ tablespoons agave syrup, and 1 tablespoon Dijon mustard (if using).
- Add ½ teaspoon celery seed (optional), ½ teaspoon sea salt, and ¼ teaspoon black pepper.
- Whisk everything together until you have a smooth, creamy dressing.
-
Toss the salad:
- Pour the dressing over the cabbage and carrots in the large bowl.
- Use tongs or clean hands to toss everything together until the veggies are evenly coated.
-
Taste and adjust:
- Taste the coleslaw. Adjust salt, pepper, or vinegar if needed for your desired balance of flavors.
- If you like it sweeter, add a touch more agave syrup.
-
Chill (optional but recommended):
- Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to blend and the cabbage to soften slightly.
-
Serve and enjoy:
- Give the coleslaw a final toss, then transfer to a serving bowl or platter.
- Garnish with extra black pepper, chopped parsley, or toasted seeds if desired.
Tips & Variations
- Make it oil-free: Use an oil-free vegan mayo or blend soft tofu with lemon juice and Dijon mustard for a lighter dressing.
- Switch up the sweetener: Maple syrup or coconut nectar are great substitutes for agave syrup if you want a different flavor profile.
- Add crunch: Try tossing in a handful of toasted pumpkin seeds, sunflower seeds, or sliced almonds.
- Spice it up: Add a pinch of cayenne or a splash of hot sauce to the dressing for a gentle kick.
- Get creative with veggies: Try adding thinly sliced bell peppers, green onions, or a handful of chopped fresh herbs like dill or cilantro.
- Meal prep tip: Coleslaw keeps well in the fridge for up to 3 days. If prepping ahead, keep the dressing and veggies separate and mix just before serving for maximum crunch.
“For the crunchiest slaw, salt your shredded cabbage and let it rest for 10-15 minutes, then squeeze out excess moisture before dressing.”
Nutrition Facts
| Nutrient | Amount per Serving | Daily Value (%) |
|---|---|---|
| Calories | 110 | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 0.5g | 2% |
| Carbohydrates | 13g | 4% |
| Fiber | 3g | 12% |
| Sugar | 7g | – |
| Sodium | 340mg | 15% |
| Vitamin A | 45% DV | 45% |
| Vitamin C | 60% DV | 60% |
| Calcium | 5% DV | 5% |
| Iron | 6% DV | 6% |
Nutrition facts are approximate and based on 1 of 8 servings. Actual values may vary based on brands and precise measurements.
Serving Suggestions
- Classic Side: Serve alongside vegan burgers, barbecue tofu, or veggie dogs for a summer feast.
- Sandwich Topper: Pile onto a pulled jackfruit sandwich or a vegan BBQ “pulled pork” for a creamy, crunchy contrast.
- Salad Bowl: Add to a vegan chipotle bowl or grain bowl for extra color and freshness.
- Taco Filler: Use as a topping for spicy vegan tacos, tempeh wraps, or lettuce cups.
- Picnic Favorite: Pack in jars for an on-the-go picnic or meal prep.
- Pair with Soups: Try as a crunchy side with 15 bean soup or your favorite vegan chili.
- Mix & Match: Bring to a potluck and pair with other fresh salads like these vegan salad bowl recipes.
Conclusion
If you’re searching for a plant-based side dish that’s as crowd-pleasing as it is effortless, this vegan coleslaw with apple cider vinegar and agave is your answer. It transforms humble cabbage and carrots into a colorful, nutrient-packed salad that bursts with flavor.
The creamy, tangy, and lightly sweet dressing comes together in minutes and pulls everything into perfect harmony.
Whether you’re a lifelong vegan or just seeking new ways to eat more veggies, you’ll love how this coleslaw fits into your routine. It’s flexible, family-friendly, and endlessly adaptable—make it your own with spices, seeds, or extra veggies.
For more creative plant-based recipes, check out A to Z Vegetarian Recipes for Every Meal and Occasion, Ancient Grains Vegetarian Recipes for Healthy Delicious Meals, or spice up your pantry with this Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.
Now, grab your veggies and enjoy the crunch!
📖 Recipe Card: Vegan Coleslaw with Apple Cider Vinegar and Agave
Description: This crisp vegan coleslaw features a tangy apple cider vinegar and agave dressing for a refreshing, light side dish. Perfect for picnics or as a topping for sandwiches.
Prep Time: PT15M
Cook Time: PT0M
Total Time: PT15M
Servings: 4 servings
Ingredients
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/4 cup apple cider vinegar
- 2 tablespoons agave syrup
- 1/4 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine green cabbage, purple cabbage, and carrots.
- In a separate bowl, whisk together apple cider vinegar, agave syrup, vegan mayonnaise, Dijon mustard, salt, and black pepper.
- Pour the dressing over the vegetables.
- Toss well to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition: Calories: 120 kcal | Protein: 1 g | Fat: 7 g | Carbs: 14 g
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