Side dishes just 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 crunchy walnuts and pumpkin seeds.
You can dress up any dinner you’re planning with this easy non-dairy coleslaw. Also, try this Mexican coleslaw, Asian coleslaw, or this vegan coleslaw recipe.
This crunchy vegan coleslaw recipe is…
- Vegan side dishes
- Easy to make
- There is no mayo coleslaw recipe
- free milk
- gluten free
How to Make Crunchy Vegan Coleslaw
Complete steps on how to make this Vegan Crunchy Coleslaw are on the printable recipe card below.
- In a large bowl you are going to add your chopped vegetables, walnuts and pepitas.
- Next, toss in the dairy-free yogurt and vinegar. Toss the coat.
- Add salt and pepper to taste.
Helpful Tips for Making Crunchy Vegan Coleslaw
Chop the vegetables
I like thinly sliced cabbage. You can buy pre-shredded cabbage if you want to cut a corner on the prepper. The main thing is to make sure that the cabbage is cut into thin slices.
Serve immediately after making it
You want to toss it together and then serve right after. It’s not like a traditional coleslaw where you have to refrigerate it for a few hours before eating it.
A variation on crunchy vegan coleslaw
Consider tossing in some sunflower seeds instead of pumpkin seeds. It will give a nice crunchy factor.
If you don’t want to use both for this recipe, you can use one type of cabbage. I like the mix of red and white cabbage.
You can swap the white wine vinegar for a white distilled vinegar or even a red wine vinegar if you like. I find all of these vinegars work great.
Leave out the walnuts or swap with almonds or another type of nut if you prefer.
Crunchy Vegan Coleslaw FAQs
Can I use any style of yogurt for this recipe?
Make sure it’s a non-dairy plain yogurt. You don’t want any flavor in the yogurt because it will change the coleslaw.
How to store vegetarian coleslaw?
If you don’t eat all the kale, store it in an airtight container in the fridge. It will be stored for 2-3 days. You’ll find that the coleslaw will sit and the vegetables will shrivel less.
How far in advance can you slice the cabbage?
You can shred your cabbage up to 2-3 days in advance. Just place in an airtight sealed bag and refrigerate. I recommend not going past the 2 day mark, as 3 days can be a bit soft in texture.
Serving: 4 serving
- 2 ½ the cup White cabbage cut off
- 2 ½ the cup red cabbage cut off
- 1 the cup the carrot Peel and chop
- ¼ the cup scallions to cut
- ¾ the cup Plain non-dairy yogurt
- 2 spoon White wine vinegar
- ½ the cup walnut to cut
- 2 spoon Peeps Pumpkin seeds
- Salt and pepper to test
In a large salad bowl, toss together red cabbage, white cabbage, carrots, scallions. Walnuts, and pepitas.
Add dairy-free yogurt and white wine vinegar. Toss until evenly coated.
Add salt and pepper to taste.
- To make ahead, toss together all ingredients except dairy-free yogurt and vinegar. Add them and toss just before serving.
Calories: 196kcalSugars: 15gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fats: 8gMonounsaturated fats: 3gTrans fats: 0.003gCholesterol: 6mgSodium: 68mgPotassium: 508mgFiber: 5gSugar: 8gVitamin A: 6121IUVitamin C: 51mgCalcium: 130mgIron: 2mg