If there’s one meal that can instantly brighten up a weeknight dinner or make your next barbecue unforgettable, it’s vegan tacos loaded with fresh, crunchy slaw. This vegan slaw taco recipe is a celebration of flavor, texture, and vibrant plant-based ingredients.
With a colorful cabbage slaw tossed in a zesty lime dressing, creamy avocado, and all your favorite taco fixings, these tacos are not only delicious but also quick and easy to prepare—plus, they’re totally customizable for any palate!
Whether you’re a seasoned vegan or just looking to add more plant-powered meals to your menu, these tacos are guaranteed to satisfy. The slaw delivers a beautiful crunch and tang, balancing perfectly with soft tortillas and rich toppings.
Prepare these for lunch, dinner, or your next gathering, and watch them disappear in no time. Get ready to discover a new staple in your recipe rotation!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, perfect for busy nights.
- Fresh and Flavorful: The slaw offers a zesty, crispy contrast to warm tortillas and creamy avocado.
- Customizable: Swap in your favorite slaw veggies, add beans, tofu, tempeh, or even jackfruit.
- Nutritious: Packed with fiber, vitamins, and healthy fats.
- Vegan & Allergy-Friendly: Dairy-free, egg-free, and can be made gluten-free with corn tortillas.
- Crowd-Pleaser: Perfect for family dinners, parties, or casual get-togethers.
“Tacos are not just a meal—they’re a canvas for creativity. This vegan slaw taco is as fun to make as it is to eat!”
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Red cabbage | 2 cups, finely shredded | For color and crunch |
| Green cabbage | 1 cup, finely shredded | Optional, for extra crunch |
| Carrot | 1 large, julienned or grated | Adds sweetness and color |
| Red bell pepper | 1 small, thinly sliced | For sweetness and color |
| Fresh cilantro | 1/4 cup, chopped | Flavorful herb |
| Green onions | 2, thinly sliced | For a mild onion kick |
| Vegan mayonnaise | 3 tbsp | Creamy slaw dressing base |
| Lime juice | 2 tbsp (about 1 lime) | Fresh is best |
| Apple cider vinegar | 1 tbsp | For tang |
| Maple syrup | 1 tsp | To balance acidity |
| Salt | 1/2 tsp, or to taste | |
| Black pepper | 1/4 tsp, or to taste | |
| Small corn or flour tortillas | 8 | Gluten-free if needed |
| Avocado | 1 large, sliced | Creamy topping |
| Optional toppings | To taste | Pickled onions, hot sauce, jalapeño slices, pepitas, etc. |
Equipment
- Large mixing bowl – For tossing the slaw
- Small bowl – For whisking the dressing
- Whisk or fork – To mix dressing ingredients
- Chef’s knife – For chopping vegetables and herbs
- Cutting board – Prepping veggies
- Measuring cups and spoons – For accuracy
- Skillet or griddle – For warming tortillas
- Tongs or spatula – For handling tortillas
- Serving platter or plates – For assembling tacos
Instructions
-
Prepare the slaw:
- Add the red cabbage, green cabbage, carrot, red bell pepper, cilantro, and green onions to a large mixing bowl.
-
Make the dressing:
- In a small bowl, whisk together vegan mayonnaise, lime juice, apple cider vinegar, maple syrup, salt, and black pepper until smooth.
-
Toss the slaw:
- Pour the dressing over the vegetables in the large bowl. Toss well until everything is evenly coated. Taste and adjust seasoning as needed. Set aside to let the flavors meld.
-
Warm the tortillas:
- Heat a skillet or griddle over medium-high heat. Warm each tortilla for 20–30 seconds per side, until pliable and slightly charred. Keep warm wrapped in a towel.
-
Slice the avocado:
- Halve, pit, and slice the avocado. Sprinkle with a pinch of salt if desired.
-
Assemble the tacos:
- Fill each tortilla with a generous scoop of slaw. Top with sliced avocado and any optional toppings such as pickled onions, hot sauce, jalapeños, or pepitas.
-
Serve immediately:
- Enjoy your tacos while they’re fresh and the slaw is still crisp!
Tips & Variations
- Make it protein-packed: Add smoky black beans, grilled tofu, or tempeh strips.
- Switch up the slaw: Try napa cabbage, shredded Brussels sprouts, or add in thinly sliced radishes for extra crunch.
- Spice it up: Stir some diced jalapeño or a pinch of cayenne pepper into the slaw dressing for a little heat.
- Meal prep: The slaw keeps well in the fridge for up to 2 days—just store the tortillas and avocado separately until ready to serve.
- Make it gluten-free: Use corn tortillas or your favorite gluten-free wraps.
- Flavor boost: Add a sprinkle of toasted pepitas or sunflower seeds for nutty crunch.
“Don’t be afraid to get creative with your toppings—pickled red onions or a drizzle of vegan bechamel sauce (get the recipe here) can take your tacos to the next level!”
Nutrition Facts
| Nutrient | Per Taco (estimate) |
|---|---|
| Calories | 130 |
| Fat | 6g |
| Saturated Fat | 0.6g |
| Carbohydrates | 17g |
| Fiber | 4g |
| Sugar | 4g |
| Protein | 2g |
| Sodium | 210mg |
| Vitamin C | 35% DV |
| Iron | 6% DV |
*Nutrition will vary based on tortillas and toppings used.
Serving Suggestions
- Party Platter: Arrange tacos on a large platter and serve with bowls of salsa, guacamole, and extra slaw for a build-your-own experience.
- Pair with sides: Try a side of Low Calorie Vegetable Soup or crunchy Vegetable Crackers for a satisfying meal.
- Elevate with extras: Add pickled jalapeños, vegan feta, or a drizzle of chipotle crema for extra flavor.
- Make it a fiesta: Serve with a refreshing drink—sparkling limeade, agua fresca, or a classic margarita (virgin or otherwise!).
- Great for lunchboxes: Pack the slaw and tortillas separately to assemble fresh at work or on a picnic.
“Tacos are an ideal centerpiece for a vegan feast. Pair with a sweet finish like Vegetarian Date Cake for dessert!”
Conclusion
These vegan slaw tacos are proof that plant-based meals can be every bit as exciting and comforting as their traditional counterparts. The crisp, zesty slaw is a refreshing twist that’s sure to win over vegans and non-vegans alike.
With minimal prep and maximum flavor, this recipe makes weeknight dinners, meal prep, and entertaining a breeze—while delivering nutrition you can feel good about.
Don’t hesitate to make this recipe your own! Mix up the veggies, experiment with toppings, or add your favorite protein for a heartier meal.
And if you love exploring vegan meals, check out our Veg Recipes for Slow Cooker for more easy, tasty ideas to power your week. Happy taco night!
📖 Recipe Card: Vegan Slaw Taco
Description: Fresh, crunchy slaw tucked into warm tortillas for a satisfying vegan taco. Quick to prepare and bursting with flavor, perfect for a weeknight meal.
Prep Time: PT20M
Cook Time: PT0M
Total Time: PT20M
Servings: 4 servings
Ingredients
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 medium carrot, julienned
- 1/4 cup chopped fresh cilantro
- 1/4 cup thinly sliced red onion
- 2 tbsp lime juice
- 2 tbsp vegan mayonnaise
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1 avocado, sliced
Instructions
- In a large bowl, combine green cabbage, red cabbage, carrot, cilantro, and red onion.
- In a small bowl, whisk together lime juice, vegan mayonnaise, apple cider vinegar, salt, and black pepper.
- Pour the dressing over the slaw and toss to coat evenly.
- Warm the corn tortillas in a skillet or microwave.
- Fill each tortilla with a generous amount of slaw.
- Top with avocado slices and serve immediately.
Nutrition: Calories: 210 | Protein: 4g | Fat: 8g | Carbs: 32g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Slaw Taco”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Fresh, crunchy slaw tucked into warm tortillas for a satisfying vegan taco. Quick to prepare and bursting with flavor, perfect for a weeknight meal.”, “prepTime”: “PT20M”, “cookTime”: “PT0M”, “totalTime”: “PT20M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cups shredded green cabbage”, “1 cup shredded red cabbage”, “1 medium carrot, julienned”, “1/4 cup chopped fresh cilantro”, “1/4 cup thinly sliced red onion”, “2 tbsp lime juice”, “2 tbsp vegan mayonnaise”, “1 tbsp apple cider vinegar”, “1/2 tsp salt”, “1/4 tsp black pepper”, “8 small corn tortillas”, “1 avocado, sliced”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a large bowl, combine green cabbage, red cabbage, carrot, cilantro, and red onion.”}, {“@type”: “HowToStep”, “text”: “In a small bowl, whisk together lime juice, vegan mayonnaise, apple cider vinegar, salt, and black pepper.”}, {“@type”: “HowToStep”, “text”: “Pour the dressing over the slaw and toss to coat evenly.”}, {“@type”: “HowToStep”, “text”: “Warm the corn tortillas in a skillet or microwave.”}, {“@type”: “HowToStep”, “text”: “Fill each tortilla with a generous amount of slaw.”}, {“@type”: “HowToStep”, “text”: “Top with avocado slices and serve immediately.”}], “nutrition”: {“calories”: “210”, “proteinContent”: “4g”, “fatContent”: “8g”, “carbohydrateContent”: “32g”}}
