Creamy Vegan Coleslaw with Bean Mayonnaise

Using bean mayo in place of regular store-bought mayo makes this coleslaw so light and refreshing!

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 2


  • 1 head green or red cabbage, finely shredded
  • 2 carrots, finely shredded – yield 1/4 cup packed
  • 1/2 red pepper, diced
  • 1 full batch of bean mayo
  • 1/4 cup yellow onion, finely chopped
  • 4 tablespoon white vinegar
  • 2 tablespoon gluten-free Dijon mustard
  • 2 teaspoon celery seed
  • 1 teaspoon salt
  • Fresh pepper to taste


  1. Place shredded cabbage, carrots and diced red pepper on a kitchen towel. Wrap with towel and ring out veggie water into the sink. Place in a large bowl with finely chopped onion.
  2. In a small bowl, mix together remaining ingredients until smooth before adding to salad bowl. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
  3. Store in the fridge to cool for 2-3 hours. Will keep for 3-4 days.

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Nutrition Information Per Serving

  • Calories: 161
  • Calories from Fat: 17
  • Total Fat: 1.8
  • Sodium: 1018 mg
  • Carbs: 28.6 g
  • Dietary Fiber: 10.6 g
  • Net Carbs: 18 g
  • Sugars: 6.2 g
  • Protein: 8.3 g