• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Stacey Homemaker
  • Recipes
  • About Me
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • About Me
  • Subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Subscribe
×
Home » Side Dish » Vegan Sesame Ginger Coleslaw

Vegan Sesame Ginger Coleslaw

By Stacey Homemaker on July 2, 2020, Updated February 20, 2023 12 Comments

This post may contain affiliate links. Please read my disclosure.
Jump to Recipe Print Recipe

This vegan coleslaw recipe is made with shredded cabbage, carrots, cilantro, and green onions tossed in a tangy, oil-free, sesame ginger dressing. It's extremely easy to make, and it's bursting with bright and tangy flavors! Add texture, color, and layers of flavor to any meal with this delicious dish.

A white plate filled with vegan coleslaw on a dark wood background.

This tangy vegan coleslaw features shredded red and green cabbage, carrots, cilantro, and green onions and it's tossed in the most delicious and zippy sesame ginger dressing! This easy vegan side dish is loaded with antioxidants, fiber, and superfoods, and it's a healthy twist on traditional creamy coleslaw because this version is made with no mayo! 

You can use this vegan slaw for tacos, piled high on veggie burgers, or as a side dish to baked almond butter tofu and broccoli. This family-favorite recipe is easy to make and it's perfect to bring a big bowl to family gatherings, to a potluck with friends, or to make for the Fourth of July! 

How to make it

Put all of the vegan coleslaw dressing ingredients into a small blender cup (I used a Nutribullet blender) and blend on high until the sauce is smooth and creamy. If you don't have a blender, you can make the coleslaw dressing by hand. Whisk together the almond butter, tahini, tamari, lime juice, rice vinegar, hot sauce, and maple syrup in a small bowl. Grate the fresh ginger and garlic and stir it into the dressing. 

Put the thinly sliced cabbage (learn how to easily shred cabbage, here), carrots, cilantro, and green onions into a large mixing bowl. Pour the dressing over the cabbage mixture in the bowl and toss it well to evenly distribute the dressing. Cover the bowl and put it in the fridge for one hour to chill.

A white bowl filled with dressing next to a green plant and gray towel on a gray background.

Substitutions

  • Cabbage: You can use all green cabbage or all red cabbage to make this vegan coleslaw. You could also substitute broccoli slaw or napa cabbage instead of red or green cabbage.
  • Carrot: Thinly sliced pieces of bell peppers, jicama, golden beets, parsnips, or zucchini can be used instead of carrot sticks. 
  • Almond Butter: You can substitute peanut butter or sun butter (nut-free) for almond butter. 
  • Tahini: Instead of using tahini, you can add 1 tbsp of toasted sesame seeds to the coleslaw or add 1 tsp of sesame oil to the dressing.
  • Rice Vinegar: You can use apple cider vinegar or white wine vinegar instead of rice vinegar.  
  • Tamari: Soy sauce or coconut aminos can be used instead of tamari. 

Can I make it in advance?

Vegan coleslaw tastes best when it's made fresh, but you can make it one day in advance if you need to. If you want to prep the coleslaw more than one day in advance, you can do this by prepping all the vegetables (except the cilantro because it will turn brown) and making the dressing, but don't dress the salad until you're ready to eat it. Store the vegetables and dressing in separate containers in the fridge. 

What goes with it? 

I usually serve this vegan coleslaw as a side dish to lentil sloppy joes, vegan BLT sandwiches or as a topping on vegan pulled pork sliders or vegan pork tacos. It's also a great option to bring to potlucks, BBQs, and family gatherings. 

A white plate filled with vegetables on a dark wood background.

Can I freeze it?

No, don't freeze this vegan cabbage coleslaw. Cabbage doesn't retain it's texture once it's frozen and defrosted. The only way I like to freeze cabbage is if it's in vegan cabbage soup or lentil cabbage rolls. However, you can freeze the sesame ginger dressing separately if you want to.

Ways to Adapt this Recipe

This vegan cabbage slaw is delicious enjoyed as a side dish to almost any main course, but you can switch it up to enjoy it in a few different ways: 

  • Add Rice Noodles: Turn this coleslaw into a substantial meal by mixing 2-3 packs of (my favorite) cooked gluten-free millet and brown rice ramen noodles. This meal can be enjoyed hot or cold. 
  • Spring Rolls: Don't dress the coleslaw. Instead, fill a rice paper wrapper with a hearty serving of the plain cabbage, cilantro, carrots, green onions, and cooked vermicelli noodles, and wrap it up. Use the coleslaw dressing as a sauce to dip the spring rolls in.
  • Tofu Wraps: Use the sesame ginger coleslaw as a filling in these baked tofu wraps. It's an easy way to add more vegetables to your meal!
  • Make a Salad: Mix 2-3 handfuls of fresh spinach with 1-2 cups of the coleslaw to jazz up your daily salad + add extra fiber!
  • Add Plant-Based Protein: Add a boost of protein to the vegan slaw by adding 1 cup of cooked edamame. It will taste delicious and the bright green color will add even more color to this already colorful dish. 
A white plate filled with vegetables on a dark wood background.

FAQ

Can I use dried ginger?

Fresh ginger is best to use for the dressing, but you can use dried ginger if that's what you have on hand. Start with 1 tsp of dried ginger and add more to taste.

Should I throw out the cilantro stems?

Don't throw out the cilantro stems, they're 100% edible and contain a lot of flavor! Just chop up the stems and add it to the coleslaw or you can use the stems to make this vegan chipotle mayo.

Success tips

  • Use a bag of pre-shredded cabbage or carrots to save time and make this vegan slaw even easier to assemble.  
  • Put the leftover ginger knob in an airtight container and store it in the freezer until the next time you need fresh ginger. It will stay fresh for months and freezing the ginger makes it so easy to grate! 
Ginger Asian coleslaw is packed with fresh flavors like ginger, peanut butter, apple cider vinegar, and cilantro! It's sweet, tangy, crunchy, and delicious as a side dish or to top burgers, sandwiches, and wraps!

Vegan Sesame Ginger Coleslaw

This vegan coleslaw recipe features shredded cabbage, carrots, cilantro, and green onions tossed in a tangy, oil-free, sesame ginger dressing. It's easy to make, and it's bursting with bright and tangy flavors! Add texture, color, and layers of flavor to any meal with this delicious dish. 
4.75 from 16 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 30 minutes minutes
Chilling Time: 1 hour hour
Total Time: 30 minutes minutes
Servings: 12 servings
Calories: 66kcal
Author: Stacey Eckert

Equipment

  • Blender
  • Small Blender Cup
  • Large Mixing Bowl

Ingredients

Sesame Ginger Dressing -

  • 2 tbsp almond butter
  • 1 tbsp tahini
  • 2 tbsp low-sodium tamari
  • 2 tbsp rice vinegar
  • 3 tbsp lime juice
  • 1 tbsp hot sauce
  • 1 tbsp maple syrup
  • 1 medium garlic clove peeled
  • 2-inch knob fresh ginger peeled

Coleslaw -

  • 5 cups green cabbage thinly sliced
  • 5 cups red cabbage thinly sliced
  • 2 cups carrots thinly sliced
  • 1 cup cilantro roughly chopped (add more to taste)
  • 1 cup green onions sliced

Instructions

  • Put 2 tbsp almond butter, 1 tbsp tahini, 2 tbsp tamari, 2 tbsp rice vinegar, 3 tbsp lime juice, 1 tbsp hot sauce, 1 tbsp maple syrup, 1 garlic clove, and a 2-inch knob of ginger into a small blender cup and blend on high until smooth and creamy.
  • Put the thinly sliced red and green cabbage, carrots, green onions, and cilantro into a large mixing bowl. Pour the dressing over the cabbage mixture and toss to combine.
  • Cover and put the coleslaw in the fridge to chill for 1 hour before serving.

Notes

The sesame ginger coleslaw will stay fresh for 2-3 days stored in an airtight container in the fridge.

Nutrition

Serving: 1cup | Calories: 66kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 232mg | Potassium: 306mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4268IU | Vitamin C: 43mg | Calcium: 61mg | Iron: 1mg
Tried this recipe?Please rate it and leave a comment below if you have any feedback! If you post a picture on Instagram, please tag @Stacey_Homemaker and use the hashtag #StaceyHomemaker so I can see your delicious creation!

More Vegan Side Dish Recipes

  • Mango Lime Quinoa Salad
  • Roasted Beetroot Onion Feta Salad
  • Vegan broccoli salad no mayo
    Creamy Vegan Broccoli Salad
  • Vegan Mac and Cheese Recipe
    Creamy Dairy Free Mac and Cheese

Reader Interactions

Comments

  1. Deb Hunter

    November 12, 2023 at 12:56 am

    5 stars
    I love Asian Cole slaw, have tried many recipes - all good. But this one is by far the best.

    Reply
  2. NB

    September 04, 2020 at 2:58 pm

    5 stars
    The whole family loves this slaw. We add jalapeños for some kick. It’s especially delicious on grilled tofu tacos.

    Reply
    • Stacey Homemaker

      September 04, 2020 at 10:47 pm

      I'm so glad you and your family enjoyed it! Great idea to serve it on grilled tofu tacos...YUM!

      Reply
    • Dawn

      April 14, 2023 at 2:44 am

      5 stars
      The dressing for this was spot on! Delicious! The only change I made was adding seasoned Soycurls to make it a meal. Thanks for sharing this gem!

      Reply
  3. Catherine Squire

    January 28, 2020 at 6:50 pm

    5 stars
    Delish! Very fresh. I used precut slaw with a bunch of grated carrots, cilantro and fresh mint.

    Reply
    • Stacey Homemaker

      February 01, 2020 at 5:49 pm

      Thank you! I'm so glad you liked it!

      Reply
  4. Angelica

    December 02, 2019 at 8:49 am

    5 stars
    Extremely tasty and flavorful, filling and easy to make. Perfect recipe!!

    Reply
    • Stacey Homemaker

      December 09, 2019 at 1:31 pm

      Thank you! I'm so glad you enjoyed the recipe!

      Reply
  5. Jill

    April 03, 2018 at 10:47 pm

    5 stars
    I made this coleslaw to put on top of jackfruit sliders. It was the perfect addition to the sweet flavor of the pineapple and barbecue sauce. I will be making this again.

    Reply
    • Stacey Homemaker

      April 08, 2018 at 2:28 pm

      I love making this coleslaw for jackfruit sliders too! I'm so happy that you enjoyed the recipe =)

      Reply
  6. Harmony Lovelace

    January 05, 2018 at 9:32 pm

    5 stars
    I just made this ginger coleslaw. I tasted it before I put it in the fridge to chill and it was soooo good! Can't wait to try it in an hour!
    Thanks!

    Reply
    • Stacey Homemaker

      January 06, 2018 at 3:28 pm

      I'm so glad you like it, Harmony! Thank you for the feedback. Enjoy!

      Reply
4.75 from 16 votes (7 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Stacey! I veganize your favorite classic recipes and transform them into irresistible meals that are made entirely from plants! Want to know more? →

Summer Recipes!

Parmesan Oven Roasted Asparagus

Lemon Garlic Roasted Asparagus

Easy Vegan Caprese Sandwich

Vegan Basil Pistachio Kale Sauce

Smoky Chickpea Lavash Wrap

Sun-Dried Tomato Basil Hummus Pasta

Roasted Veggie Wraps

Vegan Roasted Veggie Quinoa Wraps

The Ultimate Guide to Veganism + How to Go Vegan Step by Step

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Copyright © 2023 Stacey Homemaker

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.