Quick Vegan Coleslaw Recipe (10 Minutes)
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Cook0 min
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Total15 min
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Servings4
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What makes this coleslaw so different from the plain versions you’ve probably had before? It’s the caraway seeds. I add one teaspoon to my dressing, and they change everything. These tiny seeds bring a warm, slightly nutty flavor that you won’t find in basic coleslaws. When you mix them into the oil and vinegar, they release their oils and spread through the entire salad. The taste gets better over time, which is why I let mine sit for four hours. If you’ve never used caraway seeds before, start with this recipe. You’ll find out why they’re a coleslaw must-have.
Cabbage and Carrots Preparation
This classic coleslaw recipe combines crisp, fresh vegetables with a tangy vinaigrette to create a refreshing side dish that goes well with any meal. The combination of cabbage and carrots provides natural sweetness and crunch, while the caraway seeds add a distinctive earthy flavor that makes this simple salad stand out. Perfect for potlucks, barbecues, or as a light accompaniment to heavier dishes, this coleslaw gets better as it sits, allowing the flavors to blend together nicely.
Ingredients:
Quick Vegan Coleslaw Recipe (10 Minutes)
by veganpreps.com
Ingredients
- 1 medium head cabbage, finely sliced (about 8 cups)
- 2 large carrots, peeled and shredded
- 1 teaspoon salt
- 6 tablespoons sunflower seed oil
- 4 tablespoons white vinegar
- 1 tablespoon confectioners sugar
- 1 teaspoon caraway seeds
- Freshly ground black pepper to taste
Instructions
- 1Place sliced cabbage and shredded carrots in a large bowl. Sprinkle with salt, toss well, and let sit for 10 minutes to draw out excess moisture. Drain any liquid that accumulates.
- 2Whisk together sunflower seed oil, white vinegar, confectioners sugar, and caraway seeds in a small bowl until the sugar dissolves.
- 3Pour dressing over the cabbage and carrots and toss thoroughly to coat every strand.
- 4Season with freshly ground black pepper to taste. For best flavor, cover and refrigerate for at least 1 hour before serving (4 hours gives the best result). Toss again before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
I always look for a cabbage that feels heavy and firm with tightly packed leaves, avoiding any with brown spots or soft areas. Carrots should be bright orange and firm; if I’m using older carrots, I peel away the outer layer for better texture. The vinegar’s acidity really matters to the recipe, so white vinegar works best to keep the salad looking light and tasting clean. Sunflower seed oil is my go-to because it has a neutral flavor that lets the vegetables and caraway seeds really shine through, though other neutral oils work fine if that’s what I have on hand.
Draining Excess Liquid Matters
Begin by combining 1 medium head of cabbage (finely sliced) and 2 large carrots (peeled and shredded) in a large bowl. Season this mixture with 1 teaspoon of salt and allow it to sit undisturbed for 30 to 45 minutes. During this resting period, the salt will draw out moisture from the vegetables through osmosis, creating a pool of liquid at the bottom of the bowl. This step is really important for getting the coleslaw’s texture right and making sure it doesn’t become watery once the dressing is added.
After the vegetables have released their liquid, drain them thoroughly by squeezing out as much moisture as possible from the cabbage and carrots, working in batches if needed. Drain the vegetables well in a colander before moving on to mixing the dressing. Storing the finished coleslaw in airtight food storage containers* keeps it crisp and fresh in the refrigerator for several days without the texture breaking down.
Once the vegetables are well-drained, prepare the dressing by stirring together 6 tablespoons of sunflower seed oil, 4 tablespoons of white vinegar, 1 tablespoon of confectioners’ sugar, 1 teaspoon of caraway seeds, and freshly ground black pepper to taste. Pour this dressing over the prepared cabbage and carrots, then mix well to coat everything evenly. Allow the coleslaw to sit for about 4 hours before serving to let the flavors get stronger and come together.
Try Apple Cider Vinegar Instead
Apple cider vinegar is a great option for this recipe, adding a slightly sweeter and more complex flavor to your coleslaw. I find that apple cider vinegar brings out the natural sweetness of the carrots and cabbage, creating a more balanced taste. You’ll use the same amount – four tablespoons – so there’s no need to adjust your measurements. The tanginess remains, but you get added depth from the apples used in fermentation. I recommend trying this swap if you prefer milder dressings, as it creates a coleslaw that’s less sharp and more approachable for different palates.
Pairs Well With Grilled Tofu
This tangy, crisp coleslaw pairs beautifully alongside grilled tofu to create a satisfying meal that balances protein with fresh vegetables. The caraway seeds and vinegar in the coleslaw work well with tofu’s mild flavor, adding the boldness the dish needs. Packing portions into airtight food storage containers* makes this an easy grab-and-go lunch that stays crisp and flavorful throughout the week.
Final Thoughts
The caraway seeds add real depth, while the vinegar and oil create a tangy dressing that coats everything evenly. You’ll notice the salted cabbage releases liquid, which makes the vegetables’ natural sweetness stronger. This recipe pairs beautifully with grilled tofu, but honestly, I serve it alongside almost everything. It’s reliable, wholesome, and shows vegan cooking doesn’t require fussiness.
In This Recipe.
