Vegan Coleslaw – Creamy, Crunchy Picnic Favorite

Whip up quick and delicious vegan coleslaw bursting with tangy flavor, crunchy cabbage, carrots, and a creamy dairy-free dressing! This crowd-pleasing side is perfect for picnics, potlucks, barbecues, and meal prep—no one will guess it’s vegan.

Ingredients

• 5 cups coleslaw mix (red cabbage, green cabbage, carrots)
• 1/2 cup vegan mayonnaise
• 2 tablespoons granulated sugar (or maple syrup)
• 2 tablespoons apple cider vinegar
• 1/8 teaspoon celery seed
• 1/4 teaspoon salt
• Optional: 1 tablespoon Dijon mustard, black pepper to taste

Directions

1. In a large bowl, whisk together vegan mayo, sugar, apple cider vinegar, celery seed, salt, and mustard (if using) until smooth.
2. Add in coleslaw mix (or freshly shredded cabbage/carrots) and stir well to coat all vegetables evenly.
3. Cover and refrigerate for at least 30 minutes (or up to 3 hours) to allow flavors to meld, though the coleslaw can be eaten immediately.
4. Serve chilled. Leftovers keep in the fridge up to 4 days.