Homemade Coleslaw

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» Homemade Coleslaw

Coleslaw pairs perfectly with almost any dish, making it a classic family favourite. A vegan version can be made simply by switching one ingredient in the mayonnaise. This recipe makes around 8 portions and has a hint of lemon zest for a citrus kick. 


  •  ½ white cabbage (shredded) 
  • 1 carrot (grated) 
  • 14 sugar snap peas (sliced) 
  • 50ml aquafaba  
  • ½ lemon (juice and zest) 
  • ½ tsp mustard  
  • 180ml rapeseed oil  
  • 5g parsley (finely chopped) 
  • ¼ tsp salt


  1. Thinly slice the cabbage into shreds.
  2. Wash and grate the carrot. 
  3. Wash and slice the sugar snap peas.
  4. Using a stick blender, electric whisk or whisking vigorously by hand – mix the aquafaba, mustard and lemon juice continuously.  
  5. Slowly drizzle the oil from a jug whilst continuing to mix well until the mixture thickens. 
  6. Once thickened to a mayonnaise consistency, add the lemon zest, parsley and salt and mix well. 
  7. Combine all ingredients together, and garnish with more chopped parsley.  


Kcal Carbs (g) Fibre (g) Protein (g) Fat (g) Saturates (g) Sugars (g) Salt (g)
232 4.4 2.4 1.2 23 1.5 4 0.24
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