Vegan Coleslaw Recipe

How to Make Vegan Coleslaw


  1. Finely shred the red and green cabbage and add to a large bowl. Peel and julienne the carrots (cut into small, matchstick size) and add to bowl and mix to combine.
  2. To make vegan mayonnaise: use a stick blender and blend the aquafaba liquid, mustard, vinegar, maple syrup and salt together.
  3. Blend for 1 minute, then slowly add the oil in a thin stream with the motor running. Continue for a few minutes or until thick and creamy. Taste and adjust seasoning if necessary.
  4. Into the coleslaw ingredients add ¼ cup vegan mayonnaise and toss well, so all ingredients are combined and well coated.
  5. Season to taste with salt and pepper.

Tip: Can be stored in the fridge in an airtight container for up to 2 days.