Perfect Vegan Coleslaw (oil-free)

  • Author: Beth Hornback | Pass the Plants
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 8 cups 1x


Perfect vegan coleslaw starts with a trick that you have to see to believe! Creamy, crunchy, savory, without a drop of oil or mayonnaise.



  • 1 head green cabbage (or a mix of green/purple, thinly sliced by hand or with a food processor or mandoline)
  • 2 carrots (peeled and shredded)
  • 3/4 cup sugar
  • 1/4 cup kosher salt

For the dressing:

  • 3/4 cup savory cashew cream*
  • 1/4 cup unsweetened rice vinegar or apple cider vinegar
  • 3 tablespoons sugar or maple syrup
  • 2 tablespoons dijon mustard
  • 1 teaspoon whole celery seeds or 1/4 teaspoon ground celery seed
  • 2 teaspoons freshly ground black pepper (or more to taste)


  1. In the bowl of a salad spinner or other large bowl, toss the cabbage and carrots with sugar and salt.
  2. Let sit for 5-10 minutes, then rinse under cold water and drain. The salad spinner basket is the perfect tool for this, but a large bowl and colander will work just fine.
  3. In the meantime, make the dressing by whisking all of the ingredients together in a small bowl.
  4. Spin the cabbage/carrot mixture dry using a salad spinner, or spread out over a sheet pan lined with kitchen towels and pat dry.
  5. Toss with the dressing, and season with additional pepper to taste.
  6. Keeps well in the fridge for 3-4 days, but it won’t last that long.
  7. Serve as a topping for carrot dogs or as a side at your next potluck.


*To make the dressing without savory cashew cream on hand, blend 3/4 cup raw cashews, 1 teaspoon unseasoned rice vinegar, 1/4 teaspoon salt, and 1/3 cup of water along with the remaining dressing ingredients. Puree until smooth and then proceed with the recipe.

Adapted from Serious Eats