15 Minute Crunchy Vegan Coleslaw and Dressing

Sometimes, you just don’t want to mess with the classics…too much…I am who I am, ha! And there are few things as perfect as a crunchy vegan coleslaw with shredded cabbage whether you need a BBQ side, something to bring to the picnic or as a fresh topping for vegan taco night!

This is the kind of side salad that you can pop on the table and no one will think it’s vegan. It’s just GOOD. And that’s so important to me, as someone who creates plant-based recipes for a living. The idea that plant-based food should be SO delicious that it doesn’t feel like a compromise…which is 100% the energy I brought to my bestselling plant-based cookbook, Plant Magic.

I love serving this crunchy, creamy coleslaw with my falafel burgers for an easy weeknight meal. If you want to make this recipe even faster, you can absolutely use store-bought coleslaw mix for this and it will come together in 5 minutes flat. Buuuuut… if you want your vegan coleslaw extra crunchy, I highly recommend shredding it yourself..and using a mixture of half red cabbage (which is extra crisp!) and half green cabbage.

When it comes to add ons, use whatever you have on hand. I really love sunflower seeds in my coleslaw because that’s how my mother-in-law makes it. And a slaw is a great way to use up broccoli stalks (and reduce food waste!) or any carrots or apples you have in the bottom of the produce drawer. You can’t go wrong…just add them in!

Step One: In a large salad bowl, whisk up the mayo, dijon, sugar, salt, pepper, and apple cider vinegar. Taste, and adjust anything you like: a bit more Dijon, a bit of salt, or a bit of extra sugar to tone down the acid. Make it your own!

Step Two: core and shred the cabbage finely with a sharp knife, about ⅛ inch wide, and julienne any bonus veggies you want.

Step Three: toss the cabbage and sunflower seeds in the coleslaw dressing to get it really well coated and enjoy!

Cabbage doesn’t get nearly the press of its cousin kale but it’s a cruciferous veggie packed with the same sulfur-based phytochemicals that are thought to be anti-inflammatory, antioxidant and supportive of overall health. 

Plus, a single cup of cabbage is packed with nutrition: it has 1.3 grams of fibre, 1 gram of protein, 126 mg of potassium, plus small amounts of calcium, iron, magnesium, vitamins C, K and folate as well as beta-carotene. Doesn’t sound impressive? Well, you have to understand it has all this with only 18 calories. I don’t mention calories very often because it gives me the ick…but I want to give you context into how truly nutrient-dense cabbage is!

Red cabbage contains EVEN MORE plant pigments like anthocyanins that have their own benefits. Affordable, lasts forever in the fridge, super nutrient dense…get that cabbage on your plate, friends!