The Happy Pear’s Vegan Coleslaw


The Happy Pear's Vegan Coleslaw

There's more where this came from!


For the mayonnaise:

1 clove garlic

3/4 tbsp Dijon mustard

Pinch of black pepper

150ml soya milk

150ml sunflower oil

For the slaw:

250g red cabbage

250g white cabbage

75g carrot

1/2 onion

Who doesn’t love a classic coleslaw? This vegan version by The Happy Pear proves you don’t have to miss out on your favourite traditions by eating plant-based.

It’s quick, tasty and delicious and makes a great sandwich filler or base for a salad. We also love to serve this in a toasted sandwich with oyster mushrooms, wilted spinach and cherry tomatoes.


  1. Preheat the oven to 180oC, gas mark 4. Put the whole garlic clove into a small roasting tin and cook for 10 minutes until it starts to smell fantastic, then remove from the oven and peel.
  2. To make the mayonnaise, blend the roasted garlic, mustard, pepper, and soya milk with a pinch of salt until smooth. Next slowly and gently pour in the sunflower oil, with the blender running. Continue to blend until it starts to emulsify into a mayonnaise-like texture.
  3. Grate the red cabbage, white cabbage and carrot. Finely chop the onion and mix all together in a large bowl. Add in all the mayonnaise et voila! Coleslaw ready to go!

Recipes and images courtesy of Waitrose & Partners

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