20-Minute Vegan Coleslaw

20-Minute Vegan Coleslaw

Prep Time: 20 min  Serves: 8

There are three things we know to be true about coleslaw. First, there are far too many bland, lack-luster coleslaws in this world. Second, as a side dish, coleslaw needs to be quick and easy to pull together since we are all busy enough as it is. Third, you don’t have to sacrifice flavor for convenience - at least not with this recipe! Prior to creating this coleslaw recipe, we were split here at This and That Kitchen - with me LOVING a good coleslaw on a hot summer day and Nathan firmly believing that there was no such thing as a good coleslaw. I was absolutely determined to prove him wrong, and within a couple hours of working on this recipe, I knew I had the perfect flavors to sway him to my side. He LOVED it! And we know you will love it too! We combined the flavors of some of our favorite pantry staples to create a delicious side dish that is quick to make but that tastes like it’s a family recipe you've been making for years! Make it alongside our amazing, smoky Black Bean Burgers, and you are all set for a quick and easy barbecue this weekend where you can focus on what’s most important - your friends and family! - without sacrificing any mouthwatering flavors!



  • 1 medium green cabbage
  • 1 small purple cabbage
  • 1 large carrot
  • 1/2 white onion, finely diced
  • 3 green onions, finely chopped
  • 1 cup vegan mayonnaise (we use Trader Joe's vegan mayo!)
  • 2 tbsp apple cider vinegar
  • 2 tbsp fresh lemon juice
  • 2 tsp salt
  • 1 tsp dry mustard powder
  • 1 tsp celery seed
  • 2 tbsp chia seeds
  • Fresh-cracked black pepper to taste


  1. Using a shredding disk in your food processor, shred the green cabbage, purple cabbage, and carrot on the largest setting.  

  2. Combine onion, green onion, mayo, vinegar, lemon juice, salt, mustard powder, celery seed, chia seeds, and pepper in a large sealable container. Taste and adjust seasoning as needed, keeping in mind that the dressing may taste strong before being dispersed across the slaw. Tip: To make your life easier, consider using a citrus press for juicing the lemons!

  3. Add the shredded cabbage and carrot to the container and mix until the dressing is evenly dispersed. Taste and adjust seasoning as needed. 

  4. Refrigerate for at least 5 hours.

  5. Enjoy!


Made it? We would love to hear how it went! Upload a picture and tag us!