This classic, easy vegan coleslaw with a tangy mayo tahini dressing is a summer bbq essential. It only takes 15 minutes to make and pairs perfectly with veggie burgers, tacos, and whatever is coming off the grill next!
Why We Love This Recipe
- Super simple: this recipe comes together so quickly once you're done prepping the vegetables. Buying the cabbage pre-cut (no judgment from us!) or using a food processor to do the heavy lifting makes the recipe even easier.
- A twist on the original: we add in sunflower seeds and use tahini to make our recipe unique, but more importantly: extra delicious.
- BBQ superstar: this coleslaw is perfect as a stand alone side dish, or as a topping on veggie burgers, pulled pork, and pretty much anything else that might be coming off the grill.
- Purple & Green Cabbage: we used a mixture of both, but feel free to use one or the other.
- Sunflower Seeds: sunflower seeds are optional, but add a lovely textural component and slightly nutty flavor.
- Vegan mayo: we used Follow Your Heart Vegenaise. If you're OK with dairy or you're prepping this for a crowd, regular mayo will work just fine.
- Tahini: we found that tahini adds a lovely, nutty flavor and extra creaminess, but if preferred, leave it out and sub with more mayo.
Step by Step Instructions
- Prep the vegetables. The easiest way to do so is to use a food processor shredder attachment (if you have one). It works for both the 1 ½ cups of carrots and the 6 total cups of cabbage. If you don't have a food processor or don't feel like lugging yours out, use a grater to grate the carrots, and use a sharp knife to cut the cabbage into thin, bite-sized strips.
- Make the dressing. In a large bowl, whisk together ½ cup vegan mayo, 1 ½ tbsp tahini, ½ tbsp dijon mustard, 1 tsp apple cider vinegar, ½ tsp agave nectar, ½ tsp salt, ¼ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne, and 1 tbsp water until smooth and creamy.
- Assemble. Add the chopped veggies into the mixing bowl and toss until thoroughly coated.
Expert Tips and FAQs
- Easier prep: you can chop the carrots and cabbage with a food processor to make things easier. This video provides a clear and useful tutorial showing how to do it by using the slicer attachment that comes with your machine.
- What to eat this with: This coleslaw works wonders atop a veggie burger and is also great with tacos as a counterpoint to a spicy sauce.
- Serving: Serve right away, or if preferred, refrigerate for an hour before serving. Since vegan mayo doesn't contain any eggs, you don't have to worry too much about leaving this out at room temperature, but it definitely tastes better cold (in my opinion).
Coleslaw will keep for 3-5 in an airtight container. However, the longer it sits, the soggier it will get, so we suggest consuming within 2-3 days for the best results.
We used both purple and green cabbage, but you their tastes are interchangeable. However, the color of purple cabbage can run into the dressing. Purple cabbage is also more nutrient dense.
Coleslaw gets its origins from the Dutch koolsla, meaning "cabbage salad".
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This classic, easy vegan coleslaw with a tangy mayo tahini dressing is a summer bbq essential. It only takes 15 minutes to make and pairs perfectly with veggie burgers and whatever else is on the menu at your next bbq.
- 3 cups purple cabbage, sliced thinly
- 3 cups green cabbage, sliced thinly
- 1 ½ cups shredded carrot
- 3 tbsp finely chopped dill
- ¼ cup sunflower seeds
- ½ tsp salt + black pepper to taste
- ½ cup vegan mayo
- 1 ½ tbsp tahini
- ½ tbsp dijon mustard
- 1 tsp apple cider vinegar
- ½ tsp agave nectar
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp cayenne
- 1 tbsp water
- Prepare vegetables and add to a large mixing bowl with dill, sunflower seeds, salt and pepper. Toss to combine.
- In a smaller bowl, whisk together all dressing ingredients until smooth and creamy. Pour over vegetables and toss until evenly coated. Serve right away or refrigerate for 1 hour before serving.
Store leftovers in an airtight container in the refrigerator for 3-5 days. Coleslaw will taste best if consumed within 2-3 days.
To make prep easier, try using the slicing attachment on your food processor to prep the cabbage and carrots.
Purple and green cabbage taste the same, so don't worry if you can only find one or the other at the grocery store.
For maximum freshness and minimum sogginess, prep the dressing and the veggies separately and mix them together when ready to serve.
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Keywords: vegan coleslaw