top of page

Vegan Coleslaw Recipe

Updated: Feb 9

What have we here? A super quick recipe that can go with ANY meal you're making. Coleslaw, an absolute favourite that can go along way, with just 3 main vegetable ingredients you can't go wrong. Enjoy it on a sandwich, in a salad, as a dip, as a side or eat it from the jar (what normally happens!).


x1 Red Cabbage*

x1 White Cabbage*

x2 Carrots

7 tbsp Vegan mayo

2 tbsp Apple cider vinegar (Aspall)

1 tsp Dijon mustard

Salt & pepper (optional)

*Use your judgement on portion sizes, I used about a 3rd of each cabbage and got a bowl full!

  1. Finely cut/slice the red & white cabbage and place in a clean bowl, wash, wash, wash and drain well.

  2. Add two grated carrots to the washed sliced cabbage and give it a good stir through so its well blended.

  3. Once blended add 2 tbsp apple cider vinegar, 1 tsp dijon mustard and stir through.

  4. Add your choice of mayo (we used Tesco Plant chef) stirring through 6-7 tbsp mayo.

  5. Add a few 'crunches' of cracked black pepper and maybe a little salt if you wanted it.

  6. Store in the fridge and enjoy whenever you like, mine kept for a week but it never normally lasts long!


V x

Related Posts

See All


bottom of page