Vegan Coleslaw with Apples and Tahini Dressing
This vegan coleslaw is crisp, creamy, and great for everything from summer BBQs to holiday potlucks. Made without mayo, it has a plant-based dressing you can whip up in minutes with no store-bought vegan mayo required. Whether you're serving it alongside veggie burgers, tacos, or a hearty chili, this fresh and crunchy slaw is a crowd-pleaser that also happens to be dairy-free and egg-free.
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Coleslaw is one of those sides that seems to go with just about everything. This vegan version is a great option for gatherings because it's free from common allergens like dairy and eggs, but still has all the creamy, tangy flavor people love.
If you're making a full cookout spread, it pairs well with Grilled Vegetable Tofu Skewers and Summer Strawberry Salad with Chickpeas and Mozzarella.
As a non-traditional Thanksgiving side, serve this hearty fall salad with Baked Tempeh with Maple Herb Marinade, Vegan Sweet Potato Casserole, or Mushroom French Onion Soup. For more holiday recipe ideas, check out my full Vegetarian Thanksgiving Menu and collection of plant-based Thanksgiving mains.
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The tahini dressing in this coleslaw is made without traditional mayonnaise, instead relying on a smooth, nutty tahini base for creaminess. The tahini adds richness and depth of flavor while keeping the recipe simple and pantry-friendly.
If you appreciate this tahini swap, you might also like my Creamy Vegan Lemon Tahini Pasta with Spinach, which uses a similar method for the sauce.
Ingredients
You'll need a mix of shredded green and purple cabbage for color and crunch, plus carrots for earthy sweetness. The dressing comes together with tahini, lemon, maple syrup, and garlic for extra flavor. Optional fresh parsley or mint adds a pop of freshness right before serving.
Substitutions
- Tahini: Swap for unsweetened sunflower seed butter, mayonnaise (regular or vegan), Greek yogurt, or unsweetened dairy-free yogurt alternatives (such as plain soy or almond).
- Apples: Substitute pears or use Pickled Watermelon Rind for a tangy flavor twist.
- Apple cider vinegar: White wine vinegar or lemon juice work, too.
- Maple syrup: Agave or honey (if not vegan) both work well.
- Fresh herbs: Try dill, basil, or green onions to replace parsley or cilantro, depending on the flavor profile you're going for.
Meal Prep and Storage
Coleslaw is an excellent make-ahead dish because the flavors meld as it sits. If prepping ahead, store in an airtight container in the fridge for up to 2 days. (The vegetables will continue to soften over time.)
If you prefer crisper coleslaw, store the shredded vegetables and dressing separately for up to 3 days in the refrigerator.
FAQ
Vegan coleslaw is made by combining shredded vegetables (commonly cabbage, carrots, and sometimes celery or apple) with a plant-based dressing. For a creamy plant-based version, use ingredients like tahini, vegan mayonnaise, or blended cashews, and season with lemon, vinegar, or spices.
You can replace mayonnaise with tahini, Greek yogurt (or dairy-free yogurt alternatives, including soy, coconut, or almond), mashed avocado, or blended silken tofu. These options create a creamy texture without mayo.
Yes! Tahini adds a rich, nutty flavor and creamy texture. Mixing it with lemon juice and seasonings makes a tangy dressing that works beautifully for coleslaw.
Yes, combining tahini with mayonnaise (regular or vegan) adds depth of flavor and creaminess. It works well if you want a more traditional coleslaw texture with a subtle nutty note.
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📖 Recipe
Vegan Coleslaw with Apples and Tahini Dressing
Equipment
- Knife and cutting board
Ingredients
Lemon Tahini Dressing:
- ¼ cup tahini
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- 3 garlic cloves, minced
- 1 teaspoon maple syrup
- 4 tablespoons water or as needed to thin
- ¼ teaspoon salt
- ⅛ teaspoon cracked black pepper
Apple Slaw:
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 rib celery, diced, including leaves
- 1 apple, cored and sliced into thin strips
- 1 green onion, chopped
- 1 ½ cups cooked chickpeas (dry or canned)
Optional for Serving:
- Fresh parsley leaves, torn
- Fresh mint leaves, torn
- Chopped pecans
- Apple slices
- Lemon slices
Instructions
Prepare Lemon Tahini Dressing:
- Whisk tahini, lemon peel, lemon juice, garlic, maple syrup, and 1 tablespoon water. If this mixture is too thick, gradually add water 1 tablespoon at a time until your desired consistency is reached. Add salt and pepper to taste and set aside.
Prepare Apple Slaw:
- Stir green cabbage, red cabbage, celery, apple, green onion, and chickpeas in a large mixing bowl. Pour in tahini dressing and toss until the slaw is evenly coated with dressing.
Serve:
- Transfer slaw to a serving dish and garnish with parsley, mint, pecans, apple slices, and lemon slices if desired.
Notes
- Storage: Store prepared coleslaw in an airtight container in the fridge for up to 2 days. (The vegetables will continue to soften over time.) If you prefer crisper coleslaw, store the shredded vegetables and dressing separately for up to 3 days in the refrigerator and combine right before serving.
Absolutely delicious and easy to make! thank you
Thank you, Keren! Glad you enjoyed it 🙂
Delicious recipe! I made a few alterations that included grating my apple to save time and I also added carrots for some extra colour.
I’d definitely make this recipe again but I have a question about the caloric load as it seems like almost all of the ingredients are a low caloric density with the exception of the tahini and maple syrup but the calorie count seems quite high for the small portion size. Anyone have any insight to share with my on this note? I feel I could easily eat three servings as a main meal.
Hi Sarah, so glad you enjoyed the recipe! One reason the calorie count may be higher than expected is that I included the ingredients listed as "optional for serving," including 1/2 cup of pecans. The portion size also assumes you're eating the slaw as a side dish. I would recommend 3-4 servings for most people to make this a satisfying entree. Hope that helps!
What is the calorie count for the lemon slaw receipe?
Hi Susan, this slaw is 158 calories per serving (1/8 of the recipe). Thanks!