Easy Vegan Coleslaw (Jewish Deli Style)
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This easy vegan coleslaw is creamy, slightly sweet and tangy, with the classic flavor I associate with Jewish deli-style coleslaw.
The secret is celery seed, which gives the dressing that distinctive deli flavor. Salting the cabbage before adding the dressing also helps keep the finished coleslaw from becoming watery.
It’s an easy make-ahead side dish for BBQs, picnics, potlucks and summer meals.
Jewish Deli-Style Coleslaw
After living in New Jersey for years, I’ve had my fair share of Jewish deli coleslaw.
It’s always been one of my favorite things to order — especially since my options at a traditional deli can be a little limited as a vegetarian.
The style I love is creamy, slightly sweet and tangy, with a subtle celery flavor.
When I was living on the West Coast and couldn’t easily find the East Coast-style foods I missed, I started making my own version at home. This vegan coleslaw is simple, flavorful and easy to make with a bag of shredded cabbage and carrots.
The Secret to Deli-Style Coleslaw
The ingredient that gives this coleslaw its classic deli-style flavor is celery seed.
Celery seeds are tiny whole seeds with an earthy, slightly bitter celery flavor. They add a lot of flavor without overpowering the dressing.
For this recipe, use whole celery seeds rather than ground celery seed. Ground celery seed has a stronger flavor and can taste more bitter.
How to Keep Coleslaw From Getting Watery
Cabbage contains a lot of water.
As coleslaw sits, the salt in the dressing can pull moisture out of the cabbage, which can leave you with a watery bowl of coleslaw.
To help prevent this, toss the shredded cabbage and carrots with kosher salt first and let them sit for 2–3 hours.
The salt draws out some of the excess moisture before the dressing is added. After the cabbage rests, simply drain it and gently squeeze out the extra liquid.
This extra step gives the finished coleslaw a creamier texture.
How to Make Vegan Coleslaw
Ingredients
- 1 pound shredded cabbage and carrots
- ½ scant tablespoon kosher salt
- ½ cup vegan mayonnaise
- 2 tablespoons white wine vinegar
- 2 tablespoons sugar
- ¼ teaspoon celery seeds
- Ground black pepper, to taste
Step 1: Salt the Cabbage
Add the shredded cabbage and carrots to a large bowl.
Sprinkle with the kosher salt and toss until evenly distributed.
Let the mixture sit for 2–3 hours. This helps draw excess moisture out of the cabbage so the finished coleslaw stays creamy instead of watery.
Step 2: Make the Coleslaw Dressing
While the cabbage is resting, add the vegan mayonnaise, white wine vinegar, sugar, celery seeds and black pepper to a small bowl.
Stir until the dressing is smooth and well combined.
Cover and refrigerate the dressing until the cabbage is ready.
Step 3: Drain the Cabbage
Transfer the cabbage and carrots to a colander.
Gently squeeze out as much excess liquid as possible without crushing the vegetables.
Step 4: Mix the Coleslaw
Return the drained cabbage and carrots to a clean bowl.
Add the prepared dressing and toss until the vegetables are evenly coated.
Serve immediately, or refrigerate until ready to serve.
Enjoy!
Can You Make Vegan Coleslaw Ahead of Time?
Yes. This coleslaw can be prepared ahead and stored in the refrigerator.
Salting and draining the cabbage first helps prevent it from becoming overly watery as it sits.
Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days.
Can I Use Regular Mayonnaise?
Absolutely.
If you don’t need the recipe to be vegan, you can substitute regular mayonnaise for the vegan mayonnaise.
What to Serve With Vegan Coleslaw
This creamy coleslaw is an easy side dish for:
- BBQs
- Picnics
- Potlucks
- Veggie burgers
- Sandwiches
- Grilled foods
- Summer dinners
More Easy Side Dishes
- Teriyaki Glazed Corn
- Simple and Delicious Potato Salad
- Easy Hawaiian Style Macaroni Salad with Vegan Option
Vegan Coleslaw
Ingredients
- 1 pound shredded cabbage and carrots I use the store bought mix
- 1/2 scant tablespoon kosher salt
- 1/2 cup vegan mayonnaise I use vegan Best Foods
- 2 tablespoons white wine vinegar
- 2 tablespoons sugar
- 1/4 teaspoon celery seeds
- Ground black pepper, to taste to taste
Instructions
- Add the shredded cabbage and carrots to a large bowl. Sprinkle with the kosher salt and toss until evenly coated. Let sit for 2–3 hours.1 pound shredded cabbage and carrots, 1/2 scant tablespoon kosher salt
- While the cabbage rests, combine the vegan mayonnaise, white wine vinegar, sugar, celery seeds and black pepper in a small bowl. Stir until smooth, then refrigerate until needed.1/2 cup vegan mayonnaise , 2 tablespoons white wine vinegar, 2 tablespoons sugar, 1/4 teaspoon celery seeds, Ground black pepper, to taste
- Transfer the cabbage and carrots to a colander and gently squeeze out the excess liquid.
- Return the drained cabbage and carrots to a bowl. Add the dressing and toss until evenly coated.
- Serve immediately, or refrigerate until ready to serve. Store leftovers in the refrigerator for up to 3 days.
Notes
- If you are not vegan, you can use regular mayonnaise.
- Be sure to use whole celery seeds. Ground celery seed tends to have a stronger, more bitter flavor.
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