Plant Based Recipes

Vegan Coleslaw with Edamame and Dill

Healthy Vegan Coleslaw with Edamame and Dill shown in a small meal prep bowl with a fork ready to eat

This Healthy vegan coleslaw recipe works wonders for meal prep! I love that the veggies hold their texture throughout the week-even with the dressing mixed in. This recipe is truly a grab and go for the busy weekday rush!

Healthy Vegan Coleslaw with Edamame and Dill shown with all the ingredients in separate glass bowls displayed on a wooden cutting board

The green and purple cabbage add important cruciferous vegetable nutrition, and colour, while the edamame packs a powerful protein punch!

Mix up the textures and flavour by adding in some grated carrot and spiralized zucchini!

The dressing is a nod to the classic! The creamy texture of a vegan mayo is infused with cider vinegar, date sugar, dill and fresh cracked pepper to add a little zing!

Healthy Vegan Coleslaw with Edamame and Dill shown in a large glass bowl with creamy dressing

Why Make My Vegan Coleslaw with Edamame and Dill?

This salad ticks all the boxes.

It is:

  1. Easy to prepare, and keeps on giving throughout the busy work week. It’s a one and done kind of dish!
  2. Packed with nutrition-from the fiber, to the micro-nutrients, to the protein Macros!
  3. Tastes as sinful as a traditional creamy coleslaw but with out the guilt and all of the benefit!
  4. Beautiful to look at (which deserves it’s own spot on this list! We eat with our eyes as they say!)

How to Make My Vegan Coleslaw with Edamame and Dill:

Would you rather watch? Check out my 2 minute video here:

Healthy Vegan Coleslaw with Edamame and Dill shown in a small meal prep bowl with a fork ready to eat
4.79 from 14 votes

Healthy Vegan Coleslaw Salad – With Edamame and Dill

This healthy coleslaw is a powerhouse of nutrition! The veggies hold their form throughout the week so it’s easy to make ahead to grab and go! 

Course Salad
Cuisine vegan
Keyword Coleslaw
Prep Time 10 minutes
Servings 6
Author Megan Kerry


  • 3 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 cup grated carrot
  • 1 cup spiralized zucchini
  • 1 cup thawed edamame, shelled
  • 1/2 cup fresh dill or 1/4 cup dried
  • 1 cup vegan mayonnaise I use Hellman’s Brand
  • 1/4 cup apple cider vinegar
  • 1/4 cup date sugar or sub granulated
  • 1 tsp salt
  • fresh cracked black pepper to taste


  1. Shred all of your cabbage into a large mixing bowl

  2. Grate your carrot and pat dry with a kitchen towel to remove excess moisture. This is an important step so your cabbage does not become discolored. 

  3. Spiralize your zucchini and cut 2 inch pieces. Pat dry with a kitchen towel.

  4. Add your carrots and zucchini to the cabbage. Toss to combine.

  5. Measure out your frozen edamame into a strainer. Run it under hot water until thawed. Alternatively, you can thaw it the night before in the fridge. Add this to your veggie mix, and toss to combine.

  6. In a separate mixing bowl, add your vegan mayonnaise, cider vinegar, date sugar, salt and fresh cracked pepper. Mix to a smooth consistency.

  7. Chop your fresh dill (or measure out the dried) and add this to your dressing. Stir to combine. 

  8. Pour your dressing over your vegetable mixture and toss to combine.

  9. Portion out 5 servings to be used throughout the week and place in the fridge. 

  10. Eat the rest now-you deserve it!! 

Recipe Notes

If you are really running short on time, go ahead and pick up a ready to make coleslaw mix! Just measure out about 5 cups of the mix and add in your spiralized zucchini and thawed edamame. Could it get any easier? 

Healthy Vegan Coleslaw with Edamame and Dill shown in a large glass bowl with all of the ingredients surrounding it.

Looking for another easy and healthy busy work week salad recipe? Check out my friend’s recipe at Simply Food! Her Healthy Carrot and Zucchini Salad is another great way to get in your veggies while on the go!

If you enjoyed this recipe don’t forget to rate it down below! Here is a pin for your board:)

with Edamame and Dill shown as a pinterest pin with the title on the photo

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Until next time guys,

Megan Kerry Signature

Megan Kerry

Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!

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  1. This looks so delicious and thanks for sharing its recipe. I will try it according to the said instructions.

  2. That looks so delicious and such a pretty dish! I’m kind of obsessed with dill so i’m definitely going to try this!

  3. I love finding new veggies recipe. And this seems to be so delish and easy to prepare. Would love to try making this.

  4. I’m not usually a fan of coleslaw, but as a fellow vegan I must try this recipe! I adore all yours so far.

    1. Thank you so much for the kind comment Britney! If its the dressing that kinda turns you off you could absolutely sub it with a different one!

  5. This coleslaw recipe is all so new to me! I was used to cabbage, carrots, and mayo only but this is definitely a whole new level! Haha. I would love to try making this at home.

    1. This is definitely a pretty creamy recipe-you might enjoy it with a different salad dressing, maybe an Italian??

  6. Look so yummy and delicious! These recipes must be super useful for all those who are strictly on vegan diets. Thanks for sharing it!

  7. 5 stars
    Love the look of this dish together with the fact that the ingredients all sound really yummy and it even looks so attractive as well. For a lot of us that are really busy during the week, having something like this on hand, all ready to go, really helps.

    1. Absolutely!! For me as well. I work/stay at home with the kids and it’s a huge timesaver for me!

  8. OMG! The photo makes me want to eat vegan cole slaw. Excellent presentation and the recipe sounds amazing! I’m always looking for healthier takes on classic foods, so I’ve bookmarked this.

  9. The zucchini is a really surprising and nice touch. So too the edamame, really makes me rethink the ay i do my own coleslaw. I’m going to have to try this recipe! Thank you!

  10. I love vegan food and this recipe looks awesome. I am definitely going to try this out tomorrow. The colors are making the pictures so tempting! Looking forward to more vegan recipes like these from you. Thanks a lot.

  11. This looks wonderful!! I love dill flavour in almost everything so I’m sure I’d be totally on board with this recipe. I think I just may have to try it for dinner tonight!

  12. Mmm this looks delicious! Though I am not a big fan of dill so I think I’ll skip that part when making it. Thanks for sharing this.

    1. Yes you would not enjoy it here then! I bet some parsley would be a beautiful substitute though!

  13. It looks so delicious although it is all veges. 😉 It is also easy to prepare which is also a plus and anything with coleslaw I would grab and try it. Great video you have made there, I even swallowed while watching it.

    1. Lol!!! I promise it doesn’t taste vegan:) I’m glad you liked the recipe and hopefully it gave you some inspiration for your next salad!

  14. 5 stars
    This sounds absolutely delicious and has to be extremely healthy compared to “regular mayo” ridden cole slaw. PLus edamame so how can you go wrong! I”ll be trying this vegan cole slaw for sure!

    1. Thanks Scott!! The vegan mayo still has quite a bit of fat from the oil but it doesn’t contain cholesterol so that’s a plus:)

  15. I am not a vegan but love all the vegan options that are now being available even in our country. This recipe looks great & would ask my wife to give it a try.Thanks for sharing.

  16. I must admit that when I think of vegan recipes, cole slaw is not at the top of that list. This recipe sounds wonderful. Usually I cheat and buy the pre-packaged stuff and then make the dressing. My husband hates cole slaw, so it’s just me eating it.

    1. That works!! And that way you could just half the ingredients and it keeps really well in the fridge. The only real vegan element is the mayo so you could easily use what you have on hand:)

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