The Best Vegan Coleslaw with Oil-Free Mayo

Love it or hate it, coleslaw is a staple on American tables for a reason. There are a hundred ways to make it, but at its core, it’s simple, affordable, forgiving, and we think it’s damn tasty. If you love the slightly bitter crunch of cabbage wrapped in creamy mayo and dusted with dill, you’ll go crazy for the Best Vegan Coleslaw with Oil-Free Mayo. 

This cookout darling has all the classic slaw flavor you love, and it’s 100% plant based and oil-free, which means you can enjoy it more often. Win! Give it a try and soon it’ll be your go-to for quick summer sides and potluck dishes. 

Best Vegan Coleslaw with Oil-Free Mayo ingredients 

White Bean Mayo

Raw cashews: cashews are a versatile plant based ingredient that can be soaked and blended to make condiments, sauces, and dressings. They provide a lovely creamy texture and are a gold-star source of unprocessed fat. Our bodies need some fat, and whole plant sources are the healthiest way to get it. Plus, fat equals flavor and a velvety smooth mouthfeel. As a bonus, cashews contain nutrients and fiber. “Raw” just means unsalted and unroasted. If need to substitute, you can use an equal amount of soaked, raw sunflower seeds (shelled, of course). 

Cannellini beans: using white beans along with our cashews helps bulk up our mayo and keep it lower in fat. This trick is especially useful for individuals managing any type of diabetes. We like the convenience of canned, but feel free to use cooked dried beans. 

Mustard powder: in addition to adding a subtle sharpness, mustard powder is an emulsifier, which helps your mayo come together smoothly and stay that way.

Coleslaw

Dried dill: this herb is a big contributor of the classic slaw flavor we love, but you can omit it or use less if you’re not a big fan. Just know the flavor will change. You can use fresh dill if you prefer. Start with a scant tablespoon, minced, and add more if desired.

Onion powder: we use this in addition to fresh green onions because of onion powder’s potency. The mix gives us nice flavor without having to add lots of extra onions, which can be overwhelming.

Green cabbage: this cruciferous veggie is obviously a key ingredient. Napa cabbage is a good substitute, but it’s not as sturdy and will wilt faster, so eat any leftovers quickly. You can also use red cabbage, but it will affect the color and flavor.

Let’s make Coleslaw

Start by whipping up your oil-free mayo (we know it sounds crazy, but trust us).

White Bean Mayo

First, get those cashews soaking. Pro tip: if you have a high-powered blender, you can skip the soaking step, which means you’re 10 minutes closer to cookout heaven. Halleloo!

While your cashews are soaking (or not), measure all the other ingredients directly into your blender. Then, drain your cashews, discard the soaking water, and throw them in the blender, as well. 

Blend on high until super creamy and smooth. 

This is a great time for a taste test. Turn off the blender, remove the lid, and dip a clean spoon into your mayo. Adjust if needed. The mayo should taste good on its own, but we’ll be adding extra flavor when we assemble our slaw, so keep that in mind.

Stop licking the spoon, scrape out your White Bean Mayo using a rubber spatula. You won’t need all of it for the slaw. See our tips for storage and how to use the leftovers below.

Assemble your Coleslaw

Now that you’ve got your mayo, you’re ready to get this baby put together!

First, make your dressing. Grab a mixing bowl and add ½ cup of mayo as well as the dried dill, lemon juice, onion powder, and black pepper. Whisk it all together until well-blended.

Now, shred your veggies. How you do this is up to you. Larger shreds are easier and faster, but super-fine shreds have a more classic texture and taste. The food processor is an excellent tool for getting super fine pieces. Watch your thumbs if slicing by hand! 

Put all your veggies in the same mixing bowl as your dressing as you work through them. Finally, add the minced parsley and toss everything together until well-coated.

That’s it! You just made coleslaw without oil or store-bought mayo. You’re a wonder! You can dish it out now and or pop it in the fridge to let the flavors meld for a few hours if you have them.

How long can I store leftovers?

The Best Vegan Coleslaw with Oil-Free Mayo makes four cups. Leftovers will keep in an airtight container in the fridge for about three to four days, but it’s best if eaten within 48 hours.

The White Bean Mayo makes 1 cup. You won’t need all of it for the slaw, so store leftovers in an airtight container in the fridge for up to a week. We love it on sandwiches or in these plant based Lobsta Salad Stuffed Tomatoes. Yum!

Can I make the Coleslaw in advance?

If you want to make it a day ahead, we recommend making the White Bean Mayo, mixing up your dressing, and storing it separately from your prepped veggies in the fridge overnight. Then put them together and toss to mix before serving.

How should I serve it?

We love this slaw on its own, but it’s absolutely killer on a BBQ Pulled Jackfruit sandwich. Better yet, cook up some Chili-Lime Baked Tofu or Plant Based Chorizo Tofu Crumbles and serve in tacos with this slaw on top. Pardon us, we’re drooling over here.
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More vegan sides perfect for your summer potluck

• Creamy Cucumber Slaw
• Creamy Macaroni Salad
• Sweet & Tangy Baked Beans
• Sunny Pasta Salad
• Classic Plant Based Potato Salad
• Chili Lime Corn on the Cob
• BBQ Sweet Potato Steaks

Have you been blown away by the Best Vegan Coleslaw? Tell us all about it in the comments below.

Here’s to the classics.

Xo 
Team Dirty