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By Megan Edwards,
No plant-based barbecue is complete without a crunchy coleslaw! While traditional slaws are often packed full of mayonnaise, our vegan coleslaw recipes swap the unhealthy additives for wholesome ingredients that leave you licking your fingers. Plus, these recipes level up your slaw game by pulling inspiration from global cuisines to transform a standard side dish into a memorable supporting act. Whether you like your coleslaw spicy, savory, or sweet, we have a recipe that’s right for you.
Vegan Pineapple Coleslaw
This coleslaw recipe has it all: crunchy shredded veggies, a creamy dressing, and chunks of sweet tropical fruit to cool you down at a hot summer cookout. The pineapple pairs perfectly with red cabbage and carrots, and a sprinkle of fresh parsley adds refreshing herbal notes to each bite. Serve this tasty slaw alongside a Pineapple Teriyaki Burger for a double dose of fruity fun.
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Sushi Coleslaw
While it might sound strange at first, this fan-favorite recipe infuses a classic coleslaw with the lip-smacking flavors of sushi. Napa cabbage is tossed with strips of salty nori, tangy scallions, and crunchy sesame seeds before being drizzled in a pear-infused ginger soy dressing. You’ll love how this light and flavorful vegan coleslaw provides palate-cleansing contrast next to the heavy flavors of your BBQ favorites.
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Szechwan Coleslaw
Add some spice to your life with this undeniably delicious Asian-inspired coleslaw. Brown rice and millet add heft to the shredded veggies while a satay-style dressing slathers everything in peanut-y goodness. Sliced red chiles take this slaw over the top by adding pockets of fiery heat, and a squeeze of fresh lime helps balance out all the powerful flavors. This dish is hearty enough to enjoy on its own, so grab a fork and dig in!
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Hearty Winter Slaw with Quinoa and Cranberries
If you thought coleslaw was a dish reserved exclusively for summer, think again: This nourishing recipe is packed full of your favorite winter produce. Your standard mix of cabbage and carrots gets an upgrade from tart dried cranberries, sweet dates, and crunchy pumpkin seeds. Quinoa adds satisfying substance while a creamy homemade vegan mayo binds the jumble together, ensuring that this dish will become a regular in your recipe rotation.
Tempeh BBQ Sandwiches with Pineapple Slaw
These sloppy Joe-style sandwiches feature a cabbage and pineapple slaw that could easily be a side dish on its own. A hearty combination of mushroom, tempeh, and wheat berries are simmered in a tangy barbecue sauce before being piled onto whole wheat buns and topped with the crunchy vegan coleslaw. One happy reader says, “My husband and I had a hard time not eating two servings!”
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The Best Broccoli Slaw
Reduce your food waste with this simple and delicious broccoli slaw that uses both the florets and the stem. Once the stalks are shredded, carrots and scallions join the broccoli to create a classic slaw combo that’s enhanced with the peppery notes of fresh parsley. A tangy Dijon mustard vinaigrette ties it all together so you have the perfect crowd-pleasing coleslaw to accompany carrot dogs or veggie burgers.
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15-Minute Quinoa Slaw Bowl
Short on time? This yummy vegan coleslaw bowl comes together after a few short minutes in the microwave. Chickpeas do double duty in this recipe: Half are blended to form the base of the creamy, lemony dressing; the other half are left whole to add extra substance to the veggie medley. Sweet green peas and juicy cherry tomatoes create tasty textural contrast while the quinoa elevates this dish to a main course-worthy meal.
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Spicy Collard Slaw
If you aren’t a fan of cabbage, this scrumptious slaw uses tender collard greens instead. The leafy veggies are a staple in the South, and adding hot sauce to the dressing further highlights the punchy flavors of Southern cuisine. Bell pepper, onion, and orange segments are tossed into the mix as well to deliver the perfect balance between crunchy, sweet, and savory. Sprinkling red pepper flakes on each serving adds extra heat, but feel free to omit if you aren’t big on spice.
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Summer Corn and Wheat Berry Slaw
Sweet kernels of juicy corn are the star ingredient in this hunger-busting vegan coleslaw. The kale and cabbage base receives a boost of extra substance from chewy whole grains while toasted pecans create a satisfying crunch. Be sure you don’t skimp on adding the orange segments: The burst of refreshing citrus combined with all the earthy veggies is a match made in heaven. A simple herb-infused vinaigrette ties the refreshing flavors together for a memorable meal.
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Rainbow Veggie Slaw Wrap
Get creative with how you eat coleslaw! These grab-and-go wraps are the perfect quick lunch for days when you don’t have time to prepare a hot meal. Mashed chickpeas are mixed with shredded veggies and aromatic dill to create a creamy, crunchy slaw that satisfies your rumbling tummy. An umami-rich mixture of white miso and mustard adds savory complexity, which has one reader raving, “These are so good I could eat them for every meal.”
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Veggie and Apple Slaw
This eye-catching slaw is a great addition to any banquet table and comes together in just 25 minutes. The classic cabbage base is enhanced with spiralized carrots and apples to create a festive confetti look that ensures each forkful is packed with earthy-sweetness. A light maple-Dijon dressing enhances the produce without masking their natural flavors and makes it easy to pair with your main dish.
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Jackfruit Barbecue Sandwiches with Broccoli Slaw
Sink your teeth into these juicy jackfruit burgers when you’re craving a hearty meal. The crunchy broccoli slaw is mixed with creamy avocado and a splash of lime juice to balance out the meaty barbecue filling. While this recipe calls for a premade slaw mix, you’re welcome to shred broccoli stems, carrots, and cabbage yourself to create a homemade version. Serve this at your next big gathering and watch the rave reviews roll in!
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About the Author
About the Author
Megan Edwards
Megan Edwards is a staff writer and content producer for Forks Over Knives. She is also a certified RYT-500 yoga teacher who is passionate about cultivating holistic wellness through plant-based eating, mindful movement, and meditation. With a background in journalism and marketing, she supports both the online presence and quarterly print magazine for Forks Over Knives.
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