This easy vegan coleslaw dressing is super creamy, tangy, and comes together in about 5 minutes with ingredients you already have. Once you make it at home, you will never reach for the bottle again.
If you love easy homemade dressings and slaws, also try my Easy Broccoli Slaw and Whole30 Broccoli Salad - both are great with this dressing.
This article contains affiliate links which support us at no extra cost to you.
Jump To
This vegan coleslaw dressing is one of those simple recipes I come back to all the time. It works beautifully tossed with a bag of store-bought shredded cabbage or my Easy Broccoli Slaw.
I also love serving it alongside easy baked salmon, slow roasted pork shoulder, or my Healthy Chicken Patties for a quick summer meal. It is truly versatile: use it on coleslaw, drizzle it over grilled vegetables, or toss it into any salad.
The flavor is creamy and slightly tangy with just a touch of sweetness from maple syrup. You can easily adjust it to your taste: a little more vinegar for extra tang, a little more maple syrup if you like it sweeter. I use vegan mayo to keep the whole thing dairy-free, but any mayo you have on hand works.
Serve it with Spinach Chicken Burgers, Garlic Rosemary Meatballs, or Mojo Turkey Tenderloin for a complete meal.
See the full recipe below, including my top tips and notes.
Quick Look at This Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Servings: 6 servings (enough to dress about 8 cups of slaw mix)
- Dietary Info: Vegan, dairy-free, gluten-free
- Method: Whisk together in one bowl, no cooking required
- Flavor and Texture: Creamy, tangy, and lightly sweet with a smooth consistency that coats slaw perfectly.
Ingredient Notes:
Here is all you need to make this flavorful dressing (full printable recipe below).
- Mayonnaise: I used a vegan mayo to keep this vegan. But you could use your favorite mayonnaise brand. The better the brand, the better the flavor will be for this dressing. Another idea is to use Greek yogurt in place of the mayo.
- Extra-virgin olive oil: The olive oil is optional. I like the subtle fruity taste the olive oil gives to the dressing. You could leave it out and the dressing will still be great!
- Maple syrup: Just a little bit is all you need to add some sweetness. I used pure maple syrup. If you're not vegan, you could use honey or even granulated sugar will work fine.
- Apple cider vinegar: A touch of vinegar brings a little tang and balances out the sweet flavor from the maple syrup.
- Mustard: Dijon or mustard works fine. I have made it with either one and it results in it brings another touch of tanginess to the dressing. Feel free to omit if you don't have any on hand.
- Sea salt: A touch of salt is all you need. Start with less, and add more, if needed after you whisk the dressing together.
- Freshly ground pepper: Grind a little bit of pepper into the dressing and check the flavor. Add more if you feel it could use a bit more. It's up to your taste.
How to make an easy coleslaw dressing from scratch?
Gather up your ingredients. All you need is a bowl and a whisk. Use a fork if you don't have a whisk.
Chill the dressing in a jar until you're ready to use.
To make coleslaw with homemade dressing
In a large bowl add a 14 ounce bag of store-bought shredded cabbage package (or shred 6 cups of cabbage and carrots). Start with ¾ cup of the coleslaw dressing and gently toss with your slaw ingredients. Check the consistency, and add more, as needed and to your taste.
TIPS & VARIATIONS
- If you need to make coleslaw ahead of time and freeze it, substitute the mayonnaise with sour cream. Freezing the slaw with the dressing as is won't work out. The mayonnaise does not thaw well.
- If you're a garlic fan, you could add 1 garlic clove minced fine. It will really change the flavor of the coleslaw.
- For the spicey lovers, go ahead and add a little hot sauce. Sriracha Sauce would work great! It will give the coleslaw a nice kick!
Serving Suggestions
This dressing is great on classic coleslaw but it does not stop there. Toss it with my Easy Broccoli Slaw or Whole30 Broccoli Salad (omit the maple syrup to keep it Whole30 compliant). It also works beautifully as a side for easy baked salmon, fish tacos, pulled pork sandwiches, or any grilled protein.
For a full dinner spread, pair it with my Easy Grilled Chicken Salad or Chicken Avocado Salad and you have a complete summer meal with almost no effort.
More Recipes to Try
- Easy Broccoli Slaw
- Whole30 Broccoli Salad
- Easy Grilled Chicken Salad
- Chicken Avocado Salad
- Vegan Biryani Salad
Did you make this and love it? Please RATE THE RECIPE below:)
I would LOVE IT if you can leave me a star rating and a review down below and let me know your thoughts! It means the world to me to hear how you liked it.
Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx
Easy Coleslaw Dressing
Equipment
Ingredients
- ¾ cup mayonnaise I used vegan mayo, use your favorite regular mayonnaise if you're not vegan
- 1 Tablespoon extra-virgin olive oil
- 2 Tablespoons apple cider vinegar
- 1-2 Tablespoons maple syrup
- 1 Tablespoon mustard Dijon or yellow
- ½ teaspoon salt
- ½ teaspoon black pepper or more taste
Instructions
- In a medium bowl, combine all dressing ingredients: mayonnaise extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper.
- Whisk to combine.
- Taste the dressing, and adjust seasoning to your taste. If you like it sweeter, add a bit more maple syrup. If you like it more tangy, add a touch more vinegar.
- Serve with homemade or prepackaged slaw, or any salad or greens. Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Serve with about 8 cups cabbage coleslaw mix.
- Serve over pulled pork sandwiches, fish tacos or as a side dish to any meal.
- If you're planning on making your coleslaw ahead of time and freezing it, make sure to replace the mayonnaise with sour cream.
- This coleslaw is made with a mayonnaise based dressing and does not thaw very well.
- Add 1 clove of minced garlic to add some exciting flavor.
- If you like a spicy kick, add in a touch of your favorite hot sauce.
Nutrition
FAQ'S
Stored in a sealed jar in the refrigerator, this dressing keeps for 3 to 5 days. Give it a stir before using since it may separate slightly as it sits.
Yes, and I actually recommend it. The flavors develop nicely as the dressing sits. Make it a day ahead and refrigerate in a jar. Toss it with the slaw right before serving to keep everything crisp.
Not with mayo-based dressing. Mayonnaise does not freeze or thaw well and the texture will be off. If you need to freeze coleslaw, replace the mayo in this recipe with sour cream, which thaws much better. Freeze in an airtight bag for up to 2 to 3 months. Note that the vegetables will soften slightly after freezing.
Coleslaw with this dressing pairs well with grilled meats, fish tacos, pulled pork, burgers, and sandwiches. Some of my favorite pairings are slow roasted pork shoulder, Healthy Chicken Patties, and Mojo Turkey Tenderloin.
Yes. Greek yogurt is the easiest swap and gives you a lighter, tangier dressing. A cashew cream base also works well if you need it fully dairy-free and nut-based. Both options change the flavor slightly but still taste delicious.
Love that this only takes 5 minutes! It’s so much better to make dressing at home with pantry staples than to buy a bottle.
Great simple recipe that goes with so many different salads. I tossed this with arugula and strawberries. So delish!
Tried it today and it came together quickly. Tangy, smooth, and really tasty. I’ll keep this recipe!
I was looking for a creamy dressing that didn't use mayo, and this was spot on. It’s got a nice tang to it and coats the veggies perfectly. You honestly don’t even miss the dairy. It’s going to be a staple for my summer BBQs.
I used this for my first-ever fully homemade coleslaw. I was very happy with the results.
I had a little extra and I served it as a dipping sauce for our fries, too. Great stuff.
Great dressing. I'm not vegan. I just use it because it's so good.
I have made this dressing a few times and it is very tasty! It was really easy to make!!