This vegan gluten free coleslaw recipe is a delicious patriotic recipe. Made with cabbage, shredded carrots, and vegan mayonnaise, all your party guests will love this recipe! It’s perfect if you’re look for a Memorial Day recipe, Fourth of July recipe, or an everyday easy side dish.
I love to pair this delicious coleslaw with this patriotic watermelon feta pasta, this patriotic fruit salad, and this strawberry lemonade. My party guests always love these vegan and gluten free options!
What You’ll Need To Make This Coleslaw Recipe
How To Make This Coleslaw Recipe
1. Prep veggies: In a large bowl, toss shredded cabbage and carrot. Set aside.
2. Make dressing: In a small bowl, whisk together the vegan mayonnaise, vinegar, oat milk, salt, and pepper until smooth.
3. Combine: Pour dressing over the shredded vegetables and toss to coat evenly.
4. Give a light final toss, garnish with chopped parsley and blueberries.
5. Rest or serve: You can serve immediately or refrigerate 15–60 minutes to let flavors meld. Taste and adjust salt/oiliness as needed. The salad can be made a few hours ahead; keep chilled and add the herb sprinkle just before serving to keep herbs bright.
Variations for This Coleslaw Recipe
Make it red, white, and blue. Add in extra blueberries and strawberries to make it more patriotic for Memorial Day and the Fourth of July.
Make it healthier. Substitute the mayonnaise for vegan Greek yogurt to make a healthier coleslaw recipe.
Spicy coleslaw. Make it spicy by adding a dash of cayenne or a splash of hot sauce.
Creamy avocado coleslaw. Blend half an avocado into the dressing to make it rich and creamy.
Vegan Gluten Free Coleslaw
Vegan, Gluten Free
Cuisine: American
Prep Time: 15 minutes
Chill Time (optional): 0-60 minutes
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 3 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 3 cups shredded green cabbage (about 3/4 head)
- 1 cup shredded carrot (about 2 medium carrots)
- 3 tbsp mayonnaise (vegan & gluten free)
- 1 tbsp apple cider vinegar
- 2 tbsp oat milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- parsley
- blueberries (for garnish)
Instructions
- Prep veggies: In a large bowl, toss shredded cabbage and carrot. Set aside.
- Make dressing: In a small bowl, whisk together vegan mayonnaise, vinegar, oat milk, salt, and pepper until smooth.
- Combine: Pour dressing over the shredded vegetables and toss to coat evenly.
- Give a light final toss, garnish with chopped parsley and blueberries.
- Rest or serve: You can serve immediately or refrigerate 15–60 minutes to let flavors meld. Taste and adjust salt/oiliness as needed.
Notes
The salad can be made a few hours ahead; keep chilled and add the herb sprinkle just before serving to keep herbs bright.
