Food, Recipes

Vegan Salad Recipes: Summery Vegan Coleslaw


Raw Vegan Recipes: Summery Vegan Coleslaw
With warmer weather comes the season of salads! If winter is the time for hearty roasted vegetable salads, summer calls for something a little lighter. This vegan coleslaw recipe is just as comforting while also being refreshing and light. It calls to mind picnics and easy sunny days, does it not?

With green and purple cabbage and carrots, this salad is full of vitamins K, C, A, B6, potassium. Purple cabbage is especially rich in polyphenols and highly anti-inflammatory. Make a bit batch because it will get better marinading in the fridge!

Easy, Healthy Summer Vegan Coleslaw


Prep Time: 20 minutes
Cook time:
Total time: 20 minutes
Yield: 4 large servings
  • 1/2 head, shredded Chinese or Green Cabbage
  • 1 Cup Purple Cabbage
  • 3 Carrots, shredded
  • 5 Radish, sliced thin
  • 1 Scallion, sliced (for topping)
  • Dash Sesame Seeds (for topping)
  • 1 1/2 Tbs Vegenaise
  • 1 tsp ACV
  • 1 Tbs White Vinegar
  • 1 tsp Onion Powder
  • 1 lemon Lemon Juice
  • pinch Raw Sugar
  • Salt & Pepper
  • 1/2 Tbs Dijon Mustard (optional)
  • 1/2 tsp Cayenne Pepper (optional)


1. Combine veggie (not scallions) in a large bowl
2. In a smaller bowl, whisk together vegenaise, vinegars, lemon juice, sugar and spices
3. Pour dressing over the veggies and toss
4. Let stand for 20 mins. Serve topped with sesame seeds and scallions. Save the leftovers in the fridge and enjoy later!

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Photo: Samantha Matcovsky
Samantha Matcovsky

Samantha Matcovsky

Contributor at Peaceful Dumpling
Samantha Matcovsky is a New York native living in Los Angeles where she works as a freelance writer, animator and tutor. She has an intense love for poetry, puppies, painting pictures of produce and alliteration. You can find her reading on her couch or follow her on Instagram @littlepumpkin to see what she’s up to.
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