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Easy Vegan Coleslaw Recipe with Purple Cabbage and Carrots

Servings: 6-8

Enjoy a fresh and crunchy vegan coleslaw, perfect for picnics, potlucks, and healthy family dinners. This vibrant slaw is made with purple cabbage, butter lettuce, and carrots, all tossed in a creamy, tangy dressing.


  • 1 medium head of purple cabbage
  • 1 bunch of lettuce (butter lettuce recommended, but any variety works)
  • 3 large carrots, grated
  • 1.5 cups of vegan mayonnaise (Veganiase)
  • 3 tablespoons apple cider vinegar
  • Juice of 1 lemon
  • 4 green onions, chopped
  • 1 tablespoon Dijon mustard
  • 2 tablespoons celery seeds
  • 2 tablespoons mustard seeds
  • Salt and pepper, to taste


  1. Prepare the Vegetables: Cut the cabbage in half, then quarter it into wedges. Place each wedge face down and thinly slice into approximately 3-inch long strips. Repeat the process with the lettuce.
  2. Combine in Bowl: In a large mixing bowl, combine the thinly sliced cabbage and lettuce with the grated carrots and chopped green onions.
  3. Make the Dressing: To the vegetable mixture, add the vegan mayonnaise, apple cider vinegar, freshly squeezed lemon juice, Dijon mustard, celery seeds, and mustard seeds. Season with salt and pepper to taste. Stir well to ensure all ingredients are evenly coated.
  4. Chill and Marinate: Cover the bowl and refrigerate for at least 20 minutes. This resting period allows the flavors to meld together and the vegetables to absorb the dressing, enhancing the overall taste of the coleslaw.

Serve this delicious vegan coleslaw as a side dish at your next gathering or as a healthy addition to your meal rotation.

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