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Head on photo of a large mixing bowl filled with plant-based coleslaw

Creamy Vegan Coleslaw

Brittany Roche
This super-simple creamy vegan coleslaw recipe is based on the one my Nana used to make! Our plant-based version has all the flavor but packs a protein punch thanks to the use of silken tofu to replace most of the mayo in the dressing. That swap also makes this homemade slaw pretty healthy and much lighter than the traditional version. You’re going to want to bring this side to your next BBQ or summer party!
4.50 from 6 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Vegan Side Dishes
Cuisine American
Servings 8 servings
Calories 75 kcal

Ingredients
  

For the base:

  • 1 14-oz. bag coleslaw mix

For the dressing:

  • 7 oz. silken tofu
  • 1/4 cup vegan mayo
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp lemon juice
  • 2 tsp yellow mustard
  • 1/2 Tbsp sea salt
  • 3/4 tsp cane sugar
  • 1/4 tsp white pepper
  • 1-2 large garlic cloves optional

Instructions
 

  • MAKE THE DRESSING: Add all the dressing ingredients to a small food processor and blend until completely smooth.
  • COMBINE WITH COLESLAW MIX: In a large mixing bowl, add the coleslaw mix and fold in the dressing in 2 batches.
  • CHILL: For best results, let the coleslaw mix sit covered in your fridge for at least 1 hour or overnight.

Video

Notes

TOFU NOTES: Soft tofu can also be used to replace the silken tofu. I would not recommend making this recipe with any other tofu, however.

Nutrition

Serving: 1gCalories: 75kcalCarbohydrates: 4gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 508mgSugar: 2g
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