Name: Mayo-Free Vegan Coleslaw Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 1/2 head of purple cabbage; 1/2 head of green cabbage; 2 large carrots; 1 bunch scallions; 1/2 cup chopped cilantro; 1/2 cup sunflower seeds; 1/2 cup roasted cashews (chopped); 2 tablespoons tahini; 1/4 cup rice vinegar; Juice of 1 lime (about 2 tablespoons); 2 teaspoons tamari (or soy sauce); 1 teaspoon Asian hot sauce (optional); 1/2 teaspoon garlic powder; Water as needed (to thin dressing)

Jump to Recipe· 4.4 from 1 review

If you’re looking for a fresh, vibrant twist on a classic side, this Mayo-Free Vegan Coleslaw Recipe is going to become your new go-to. Packed with crunchy cabbage, sweet carrots, and a zesty, creamy dressing made from wholesome ingredients like tahini and lime, it delivers tons of flavor without a drop of mayonnaise. This colorful salad bursts with texture and brightness, making it the perfect complement to everything from backyard barbecues to light lunches.

Ingredients You’ll Need

A large white bowl filled with a colorful salad showing three visible layers: the bottom layer is made of chopped green vegetables and shredded purple cabbage and orange carrots, the middle layer is a generous amount of light brown chopped nuts, and the top layer is a dense pile of pale gray sunflower seeds. Light brown creamy dressing is being poured onto the top from above, creating a thick dollop in the center. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this coleslaw lies in its simplicity: just a handful of carefully chosen ingredients come together to create an unforgettable dish. Each element adds its own touch—from the crispness of the cabbages, to the nutty crunch of sunflower seeds and cashews, to the punchy Asian-inspired dressing that ties it all up.

1/2 head of purple cabbage: Adds vibrant color and a slightly peppery crunch.

1/2 head of green cabbage: Provides a fresh, mild base with lots of body.
2 large carrots: Bring natural sweetness and earthiness grated finely for balance.
1 bunch scallions: Offer a subtle oniony brightness to enliven the mix.

1/2 cup chopped cilantro: Lends fresh herbal notes that brighten every bite.
1/2 cup sunflower seeds: Add a satisfying nutty crunch without overpowering flavors.
1/2 cup roasted cashews (chopped): Rich and creamy texture complements the crisp vegetables.

2 tablespoons tahini: The creamy base of the dressing, giving depth and smoothness.
1/4 cup rice vinegar: Provides a tangy sharpness that wakes up the salad.
Juice of 1 lime (about 2 tablespoons): Fresh citrus zing that brightens the entire dish.

2 teaspoons tamari (or soy sauce): Adds umami and saltiness to the dressing.
1 teaspoon Asian hot sauce (optional): Introduces a gentle heat for those who like a little kick.
1/2 teaspoon garlic powder: Gives a mild savory depth that complements the other flavors.

Water as needed: Used to adjust the dressing to a perfect pourable consistency.

How to Make Mayo-Free Vegan Coleslaw Recipe

Step 1: Prep Your Veggies

Start by finely slicing or shredding both the purple and green cabbage. This ensures each bite is crisp and easy to eat. Transfer your shredded cabbage into a large mixing bowl to make room for the rest of the ingredients.

Step 2: Add the Carrots, Scallions, and Herbs

Grate the carrots finely so their sweet juiciness infuses the slaw gently. Thinly slice your scallions and toss them in with the cabbage and carrots. Next, add the chopped cilantro for that fresh herbal pop that lifts the whole salad.

Step 3: Mix in the Seeds and Nuts

Sunflower seeds and roasted cashews bring an irresistible crunch and creaminess. Scatter them evenly through your vegetable mix so every forkful has a little surprise of texture.

Step 4: Whisk Together the Dressing

In a small bowl, combine tahini, rice vinegar, lime juice, tamari, Asian hot sauce if using, and garlic powder. Whisk these thick ingredients well. The dressing will start out dense and creamy; thin it by adding water one tablespoon at a time until it’s smooth enough to drizzle but still clings nicely to your veggies.

Step 5: Toss and Serve

Pour the luscious dressing over your colorful coleslaw and toss everything together until each shred of cabbage and carrot is coated. This Mayo-Free Vegan Coleslaw Recipe is best served fresh for maximum crunch and zing.

How to Serve Mayo-Free Vegan Coleslaw Recipe

A close-up view of a white bowl filled with a colorful salad made of small shredded pieces. The salad has layers of bright orange carrot strips, purple cabbage bits, light beige nuts or seeds, and green herbs mixed throughout. Two wooden spoons are in the bowl, with one spoon slightly lifted and holding a portion of the salad. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your coleslaw by sprinkling extra sunflower seeds or chopped cashews on top just before serving for added crunch. Fresh cilantro leaves or a thin wedge of lime can also decorate the plate while adding freshness.

Side Dishes

This vibrant coleslaw pairs perfectly with grilled tofu, veggie burgers, or any barbecue fare. It’s especially lovely alongside smoky jackfruit sandwiches or wrapped in lettuce leaves with some beans for a light lunch.

Creative Ways to Present

Serving this Mayo-Free Vegan Coleslaw Recipe in colorful mason jars for picnics or potlucks makes for an eye-catching presentation. You can also stuff it into pita pockets or use it as a topping for vegan tacos for an extra burst of flavor and texture.

Make Ahead and Storage

Storing Leftovers

This coleslaw keeps well in an airtight container in the refrigerator for up to 3 days. The veggies maintain their crunch because the dressing is mayo-free, but you might want to stir it again before serving as the dressing can settle.

Freezing

Because of the fresh crunchy vegetables, freezing this coleslaw is not recommended—it will lose its crisp texture and become soggy upon thawing.

Reheating

There’s no need to reheat this dish since it’s traditionally served cold or at room temperature. Just toss it well and enjoy the fresh, vibrant flavors as is.

FAQs

Can I use other nuts instead of cashews?

Absolutely! Almonds or walnuts work nicely as substitutes. Just chop them roughly to keep a similar crunchy texture that complements the coleslaw.

Is there a way to make this recipe oil-free?

Yes, this recipe is already oil-free since the tahini provides creaminess without needing extra oil. If you want a thinner dressing, just add water or additional vinegar instead of oils.

How spicy does the Asian hot sauce make the coleslaw?

The hot sauce adds a gentle, pleasant heat. You can leave it out for no spice or increase the amount if you prefer more kick—adjust to your taste!

Can this coleslaw be made gluten-free?

Definitely, just ensure your tamari or soy sauce is labeled gluten-free, or substitute with coconut aminos for a soy-free and gluten-free version.

What can I do if I don’t have rice vinegar?

Lime juice alone works well as a substitute, or you can use apple cider vinegar to keep that bright acidic tang essential to this Mayo-Free Vegan Coleslaw Recipe.

Final Thoughts

If you want a refreshing, colorful dish that’s bursting with flavor and texture, you owe it to yourself to try this Mayo-Free Vegan Coleslaw Recipe. It’s quick to make, packed with wholesome ingredients, and perfect for nearly any occasion. Trust me, once you taste this vibrant salad, it will become a staple you’ll want to prepare again and again.