Commercial Mayonnaise Replacements

• If you have a favorite coleslaw recipe, simply use the vegan mayo in lieu of traditional mayo. For example, combine shredded white and/or purple cabbage with grated carrots, thinly sliced red bell peppers and scallions. Stir together a dressing of store-bought vegan mayonnaise, which is usually made up of oil, lemon juice, vinegar, salt, and plant-based thickeners including starches and gums. Season the mayo with a little whole-grain mustard, cider vinegar, sugar, salt, cayenne pepper and chopped parsley. Toss with the vegetables and serve.

Easy Make-Your-Own Mayonnaise

• Homemade vegan mayonnaise may give your slaw a fresher flavor. It also doesn't contain any of the chemical or processed ingredients of commercial varieties. Soy milk whipped up in a high-speed blender with salt, ground mustard, garlic powder, apple cider vinegar, agave nectar and vegetable oil emulsifies into a mayonnaise that tastes almost exactly like one made with eggs. If you don't have a high-speed blender, use a hand-held immersion blender. Choose a neutral-flavored oil, such as canola or grapeseed, for the most authentic-tasting results. Alternatively, use firm tofu, water, vegetable oil, lemon juice and salt to blend together a quick mayonnaise-like mixture. The tofu is naturally thick, so it takes less effort to make it creamy. Use these soy-based, homemade mayos in place of regular mayonnaise in any coleslaw recipe.

Raw Slaw

• For a soy-free, vegan slaw that uses only raw ingredients, use soaked nuts as a dressing base. Unroasted, or raw, almonds or cashews soaked in water overnight blend with water, lemon juice, cider vinegar, mustard powder, salt, pepper and olive oil to make a mayonnaise stand-in. Add other seasonings, such as cayenne pepper and agave nectar, to the mayonnaise for flavor; toss it with shredded cabbage and other vegetables.

No Mayo at All

• Creamy slaws are iconic, but they aren't the only way to make this side dish. Mix equal parts apple cider vinegar and sugar along with a little extra-virgin olive oil, salt, black pepper and celery seeds to create a sweet and sour dressing. Blend the dressing with shredded cabbage, carrots and onions for a tender, but tangy, salad. For an Asian twist on a vinegar-based vegan slaw, make a dressing using 2 parts vegetable oil and 1 part rice vinegar. Add, to taste, minced ginger, sesame oil and soy sauce. Mix with shredded cabbage, green onions, sliced snow peas, slivered red bell pepper and roasted peanuts. Serve either of these slaws alongside slabs of grilled tofu or a vegan veggie burger.