Behold – a delicious vegan chipotle coleslaw that’s made from easy to find ingredients, is naturally gluten-free, and comes together in no time! In case you already have a go-to vegan coleslaw recipe, give this one a try when you’re looking for a spicier kick.
Honestly, this chipotle coleslaw recipe is so simple that even though I’ve been making it for years, I never thought of it as of something serious enough to be posted here on the blog. (That’s a recurring story with a lot of my recipes on Vegan Runner Eats – my vegan balsamic pasta is an example 🙂 )
But since my goal on this website is to share easy plant-based recipes, recently I decided to give it a go.
With all the summer cookouts coming up (hello 4th of July barbecue parties!), this chipotle coleslaw comes in handy whenever there’s a need for vegan-friendly dishes that both vegans and omnivores would enjoy.
By the way, if you’re looking for more summer party-friendly vegan foods, check out my list of 36 vegan summer recipes that are perfect for BBQ parties, potlucks, etc.
Why did I decide to make chipotle coleslaw, you may ask? I don’t remember the exact moment I got an idea for this recipe, but I’m sure it had something to do with taco nights that regularly happen at our home.
Other fillings I made might have turned out a bit bland, so I must have decided to mix my creamy vegan chipotle dressing with some shredded cabbage to brighten up the flavors. And this is (probably) how the legend was born.
This vegan chipotle coleslaw is:
- – delicious
- – creamy
- – crunchy
- – spicy
- – smoky
- – slightly tangy
- – quick to make
- – made with easy to find ingredients
- – great as a standalone side dish, or as a topping for tacos, fajitas, veggie sandwiches, wraps, etc.
How do I make vegan chipotle coleslaw?
My vegan chipotle coleslaw recipe is quite easy. First, you shred some cabbage, carrots, and red radishes (radishes are optional). See the exact proportions in the recipe card below.
Next, you mix the shredded vegetables with the creamy chipotle dressing in a large bowl. Serve right away, or refrigerate for 30-60 minutes to allow the flavors to blend.
What is the vegan chipotle coleslaw dressing made of?
For this recipe I use my creamy chipotle dressing that’s made from vegan mayo, good chipotle powder, smoked paprika, a dash of liquid smoke, and some lemon juice. The exact proportions can be seen in the recipe card below.
I find that different liquid smoke brands can lead to different results flavor-wise. I’ve tried a few, and this one is my favorite liquid smoke brand today (Amazon link).
I use this chipotle dressing in lots of other ways. It makes a great creamy salad dressing for my chili taco salad, or an aioli for veggie burgers. It can be used as a deliciously spicy crema sauce to add a flavorful kick to tacos or burritos.
What do I serve chipotle coleslaw with?
I love serving this chipotle coleslaw alongside my vegan fajita filling with soy curls and some delicious ripe avocado slices. Wrap all these in a warm tortilla, and feel your taste buds doing a happy dance 🙂
If you’re in the mood for homemade tacos but are pressed for time and/or ingredients, this chipotle coleslaw will work great served alongside canned chickpeas. To assemble your tacos, put some drained and rinsed chickpeas on a small tortilla, top with my spicy vegan coleslaw, and voilà!
How do I store vegan chipotle coleslaw?
This chipotle coleslaw can be refrigerated in an air-tight container for 2-3 days. You may notice that cabbage and radishes might release some juices over time. In this case, just toss everything together right before serving.
- 3 cups shredded cabbage*
- 1/2 grated carrots
- 1/4 cup grated radishes (optional)
- 1/4 cup minced cilantro or parsley
For the Creamy Chipotle Dressing:
1. In a large bowl, combine shredded cabbage, grated carrots and radishes (if using). Mix in cilantro or parsley.
2. Top with the Creamy Chipotle Dressing and mix well. Serve right away, or refrigerate for 30-60 minutes to allow the flavors to blend.
To Make the Creamy Chipotle Dressing:
1. Combine all of the ingredients in a small bowl. Mix until a creamy dressing forms. Adjust the amounts of chipotle powder and smoked paprika to taste.
*Use regular green cabbage, or a combination of green and purple cabbages. Alternatively, use about 3.5 cups of store-bought coleslaw mix.
**I've successfully used Vegenaise or Just Mayo in this recipe.
This recipe contains affiliate links to Amazon.com. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!
Serving Size:1/2 cup
Amount Per Serving: Calories: 56 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 38mg Carbohydrates: 5g Fiber: 1g Sugar: 3g Protein: 1g
If you’ve tried this recipe, I’d love to hear how it turned out! Tag @vegan_runner_eats on Instagram, rate this recipe above, or leave a comment.
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This post contains affiliate links to Amazon.com. If you make a purchase through affiliate links on my blog, I receive a very small commission that helps me run this blog, at no extra cost to you. Thank you for your support!