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–+ servings
Vegan carrot and dill slaw in a bowl
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Vegan Carrot & Dill Coleslaw

This easy recipe for vegan coleslaw with grated carrot and fresh dill is veg-packed and super tasty. Serve it for lunch in sandwiches and wrap, on a baked potato or a salad.
Prep Time10 minutes
Total Time10 minutes
Course: Easy Vegan Salad Recipes
Cuisine: British
Keyword: carrot coleslaw, carrot slaw, easy vegan coleslaw, vegan coleslaw, vegan slaw
Servings: 6 portions
Calories: 172kcal
Author: Jacqueline Meldrum

Ingredients

  • 1 large carrot or 2 smaller carrots
  • ¼ white cabbage
  • 1 small red onion
  • handful fresh dill
  • handful fresh parsley
  • 10 tbsp vegan mayo
  • a good grinding of salt and pepper

Instructions

  • Slice, then chop the cabbage, grate the carrot on the large grate section of your grater and half then finely slice the red onion.
  • Add the prepped vegetables into a mixing bowl.
  • Chop the fresh herbs and add them to the vegetables.
  • Add the vegan mayo and season with salt and pepper.
  • Mix well, then taste to see if it needs more seasoning or mayo. depending on how you like it.
  • If you don't taste the dill enough, you can add more. It adds a beautiful flavour to the slaw.
  • Enjoy!

Notes

Coleslaw Making Tips

  1. If you are rinsing the cabbage before shredding it, make sure it is dry or the mayo dressing will become watery. Shake the water off and then dry with a clean tea towel.
  2. Dab the grated carrot with kitchen paper to dry it off too.
  3. Always add fresh herbs and not dry herbs for the best flavour.
  4. Use a good quality vegan mayo.
  5. Don't forget to season the coleslaw well with salt and pepper.
  6. Serve at room temperature. It has little flavour when it's just out of the fridge.
  7. Give it a good stir to redistribute the dressing before serving.
Storing Coleslaw

Store coleslaw in an airtight container in the fridge.

Take it out of the fridge for 10 minutes before serving it, to take the chill of it and it will have more flavour and give it a good stir as the dressing tends to settle at the bottom of the tub.

Use carrot coleslaw within 2-3 days.

Don't freeze coleslaw as the mayo will break down and go a bit weird.

Nutrition

Serving: 6g | Calories: 172kcal | Carbohydrates: 7g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 149mg | Potassium: 129mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2042IU | Vitamin C: 16mg | Calcium: 23mg | Iron: 1mg