Side dishes got a whole lot tastier with this crunchy vegan coleslaw! This coleslaw recipe is vegan friendly and made with red and white cabbage, carrots, non-dairy yogurt, white wine vinegar and topped with crunchy walnuts and pumpkin seeds.
This Crunchy Vegan Coleslaw Recipe Is…
- Vegan Side Dish
- Easy to Make
- No Mayo Coleslaw Recipe
- Dairy Free
- Gluten Free
How to Make Crunchy Vegan Coleslaw
Full steps on how to make this vegan crunchy coleslaw is in the printable recipe card below.
- In a large bowl you are going to add in your chopped veggies, walnuts and pepitas.
- Next toss in the dairy free yogurt and the vinegar. Toss to coat.
- Add in salt and pepper to taste.
Helpful Tips for Making Crunchy Vegan Coleslaw
Shredding Veggies
I like to thinly slice the cabbage. You can buy pre-shredded cabbage if you want to cut a corner on prep. The key is to make sure the cabbage is shredded into thin even slices.
Serve Right After It Is Made
You will want to toss it together and then serve it right after. This isn’t like a traditional coleslaw where it needs to be refrigerated for a few hours before you eat it.
Variations to Crunchy Vegan Coleslaw
Recipe
Ingredients
- 2 ½ cups white cabbage shredded
- 2 ½ cups red cabbage shredded
- 1 cup carrots peeled and shredded
- ¼ cup scallions sliced
- ¾ cup plain non-dairy yogurt
- 2 tbsp white wine vinegar
- ½ cup walnuts chopped
- 2 tbsp pepitas pumpkin seeds
- Salt and pepper to taste
Instructions
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In a large salad bowl, toss together the red cabbage, white cabbage, carrots, scallions. walnuts, and pepitas.
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Add the dairy free yogurt and white wine vinegar. Toss until evenly coated.
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Add salt and pepper, to taste.
