A Fun Twist on Classic Coleslaw!
This Vegan Coleslaw Recipe is the ultimate summer side dish. Moreover, it is the perfect for pairing for beans, tacos, and veggie burgers at your next summer cookout.
I prefer creamy coleslaw over vinegar-based versions, and this recipe fits the bill. By using coconut yogurt, I cut calories without sacrificing flavor, and the addition of citrus and herbs elevates the taste.
Why You’ll Love This Healthy Coleslaw Recipe
- Simple Ingredients: Easy to find and even easier to prepare.
- Versatility: Pairs well with a variety of dishes.
- Plant-Based: Dairy and egg-free, making it suitable for everyone.
- Perfect for Groups: An ideal choice when cooking for a crowd.
This recipe offers a fresh take on traditional vegan coleslaw, making it a go-to favorite!
Cabbage Salad Ingredients
Bag of Coleslaw Mix: You can either use a store-bought coleslaw mix or make your own. For this recipe, I use green cabbage and carrots but feel free to experiment with other classic slaw ingredients like red cabbage, purple cabbage, or the crunchy white leaves from a napa cabbage. For a twist, try adding some shredded kale.
Corn: I typically use low-sodium canned corn, rinsed under cold water, but fresh or frozen corn works just as well. My absolute favorite is fresh corn on the cob, especially leftover from a previous meal. To prep corn on the cob, I slice off the kernels with a sharp knife on a cutting board. To minimize accidents, I like to break the cob in half, reducing the risk of corn slipping while cutting.
Onion: In this slaw, I prefer using spring onions. The mild, fresh flavor of the green onion complements the salad without overwhelming it. If you prefer, you can substitute with chives or red onion for a different flavor profile.
Jalapeños: I love the combination of spice and fresh flavor that jalapeños bring to this dish. If you prefer a milder slaw, you can swap out the jalapeños for poblano peppers, or for a more colorful and even milder option, use red, yellow, orange, or green bell peppers.
Note on Chopping Hot Peppers
After removing the seeds from the jalapeños, be sure to wash your hands thoroughly—like you just touched the dirtiest doorknob on earth! Scrub around and underneath your fingernails while singing “Happy Birthday” to yourself. This prevents the unpleasant experience of accidentally rubbing your eyes with capsaicin-covered fingers—trust me, I’ve learned the hard way. Alternatively, you can use kitchen gloves for added safety.
Optional Ingredient: Sunflower Seeds
Add some sunflower seeds for a delightful crunch and a boost of flavor.
Vegan Coleslaw Dressing Ingredients
When it comes to creamy salad dressings, yogurt-based options are my favorite, especially for a fresh and flavorful coleslaw. Homemade dressings are unbeatable in quality and taste, and this one is no exception.
Here’s a breakdown of the ingredients:
- Coconut Yogurt: For this Vegan Yogurt Cilantro Lime Slaw dressing, I use coconut yogurt, like the brand Cocojune. It adds a rich, creamy base with a subtle coconut flavor that pairs perfectly with the other ingredients.
- Vegan Mayonnaise: Essential for achieving that classic, creamy coleslaw texture. It blends seamlessly with the coconut yogurt, enhancing the richness of the dressing.
- Date Syrup: Made from pure dates, date syrup adds a natural sweetness that beautifully complements the spiciness of the jalapeño. If you don’t have date syrup on hand, pure maple syrup or brown sugar are great alternatives.
- Lime: Lime juice pairs wonderfully with cilantro, corn, and jalapeños, adding a zesty brightness to the dressing. If you don’t have lime, extra vinegar or lemon juice will work as substitutes.
- Vinegar: I prefer using apple cider vinegar or rice wine vinegar for a tangy kick that elevates the flavor of the coleslaw. The acidity balances the creaminess of the yogurt and mayo.
- Salt & Pepper: Season to taste. Start with a small amount, and adjust after tasting the dressing. Remember, you can always add more salt and pepper later if needed, but you can’t take it out once it’s in!
Optional Ingredient: Dijon Mustard
For an extra layer of flavor, try adding a bit of Dijon mustard. It introduces a subtle sharpness that complements the other ingredients.
Prepping the Vegetables for This Creamy Vegan Coleslaw
To prepare the vegetables for this slaw, I rely on a combination of tools: a food processor, a sharp knife, and a cutting board.
For the cabbage and carrots, I use the shredding blade attachment on my food processor. This method creates perfectly shredded cabbage and carrots, giving the slaw an ideal texture and mouthfeel.
No Food Processor? No Problem!
If you don’t have a food processor, you can still make this slaw just as delicious. Before I owned one, I regularly made this recipe for various occasions. You can use a sharp knife and a sturdy cutting board to shred the veggies. For the carrots, a vegetable peeler works wonderfully to create thin ribbons or strips. Once peeled, I like to give the carrot strips a rough chop for a bit of texture.
Even when using a food processor for the cabbage and carrots, I still prefer to chop the remaining vegetables (like green onions, cilantro, and jalapeños) by hand with a knife. This gives me better control over the size and shape of the pieces, ensuring a balanced mix in every bite. I also like to include the jalapeño seeds for an extra kick of heat.
Once all the vegetables are prepped, simply toss them together in a large bowl, and your slaw is ready to go!
How To Make This Easy Vegan Coleslaw Recipe
After prepping your veggies, this recipe comes together in 4 easy steps!
- Step 1: Prepare the Vegetables
- In a large mixing bowl, combine the green cabbage, carrot, corn, spring onions, fresh cilantro, and jalapeno.
- Step 2: Make the Dressing
- In a small bowl, whisk together the coconut yogurt, vegan mayo, lime juice, apple cider vinegar, date syrup, salt, and pepper until well combined.
- Step 3: Combine
- Pour the dressing over the vegetables and toss well to ensure everything is evenly coated.
- Step 4: Chill and Serve
- For the best flavor, let the coleslaw chill in the refrigerator for at least 30 minutes before serving.
Optional Toppings:
- Add some toasted sunflower seeds for extra crunch or garnish with more fresh cilantro
Storing Leftovers
Store leftovers in an airtight container in the refrigerator, where it will stay fresh for 3-5 days. In fact, this recipe stores exceptionally well; the flavors continue to develop and meld together over time, making the slaw even more delicious the next day.
If you’re planning ahead, feel free to make it in advance—the flavors will be even more vibrant when it’s time to serve!
Pairings For Homemade Coleslaw
This Coconut Yogurt Cilantro Lime Slaw brings a fresh twist to traditional coleslaw, making it a versatile and delightful side dish for various meals. I often whip up this recipe when I have an abundance of fresh cabbage—it’s the ideal complement to a wide range of plant-based and non-plant-based dishes.
Here are some of my favorite ways to enjoy this slaw:
Tofu or Plant-Based Tacos: Add a refreshing crunch to your tacos with this slaw, and don’t forget to pair it with a batch of my Watermelon Strawberry Margarita recipe!
Black Bean Burgers: This is the perfect side dish for some black bean burgers or other vegan burgers.
Vegan Side Dish Extravaganza: Make it a side dish dinner by pairing this slaw with other vegan favorites like vegan potato salad and my Black Bean Mango Salad.
BBQ Tofu or Jackfruit Sandwiches: The bright flavors of this slaw are a perfect match for the smoky, savory notes of BBQ tofu or jackfruit sandwiches.
Bean Burritos: Tuck some of this slaw into a bean burrito for a burst of freshness.
More Vegan Side Dishes and Summer Recipes
Lemon Cucumber Salad: An Easy Lemon Cucumber Recipe
Quick and Easy Din Tai Fung Inspired Cucumber Salad
The Best Healthy Roasted Eggplant Salad Recipe
Burrata Caprese Salad Recipe with Cherry Tomatoes
Cilantro Lime Vegan Coleslaw
Equipment
- 1 Large Mixing Bowl
- 1 mason jar or small bowl
- measuring cups and spoons
Ingredients
Coleslaw
- 1 head green cabbage, shredded
- 3 carrots, shredded
- 3 green onions, diced
- 15.25 oz corn, drained and rinsed 1 can
- 2 jalapenos, diced option to remove seeds and ribs for less heat
- 1 cup cilantro, chopped or diced depending on preference
Salad Dressing
- 1 cup coconut yogurt
- ⅓ cup vegan mayonnaise
- 2 tbsp lime juice about 2 to 3 limes
- 1 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp date syrup optional
- ¼ tsp Kosher salt
- ¼ tsp ground black pepper
optional garnishes
- green onion, diced
- fresh cilantro
Instructions
Prepare the Vegetables:
- In a large bowl, combine the green cabbage, grated carrot, corn, green onion, and chopped cilantro.
Step2: Make the Dressing
- In a small bowl, whisk together the coconut yogurt, vegan mayo, lime juice, date syrup, salt, and pepper until well combined.
Step 3: Combine
- Pour the dressing over the vegetables and toss well to ensure everything is evenly coated.
Step 4: Chill and Serve
- For the best flavor, let the coleslaw chill in the refrigerator for at least 30 minutes before serving.
Step 5: Optional Toppings
- Add some toasted sunflower seeds, green onion, or fresh cilantro.
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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