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–+ servings
Coleslaw in a large mixing bowl with wooden salad mixing spoons

Coleslaw Recipe

Jennifer Ryan
This classic coleslaw is perfect for barbecues, picnics, and family meals.
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Prep Time 10 minutes
Total Time 10 minutes
Course Brunch, Lunch, Side Dish
Cuisine British
Servings 10
Calories 71 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Remove any tough or bruised outer leaves from the cabbage, then cut it in half and slice out the dense core. Place the cabbage cut side down on a large board and shred as finely as you can into thin ribbons. (A mandoline or food processor with the shredding blade is handy when doubling the batch.) Transfer to a large mixing bowl.
    1 Small White Cabbage
    Carrots, onions and white cabbage in a large metal mixing bowl
  • Grate the carrots or slice them into thin julienne strips, then finely slice the red onion. Add both to the bowl with the cabbage. Scatter in the dill and any extra herbs if using.
    4 Carrots, 1 Large Red onion, ½ Small bunch Dill, ½ Small bunch Chives
    Dill and chives on a wooden chopping board
  • In a medium bowl or jug, whisk together the Dijon mustard, mayonnaise, yogurt, and white wine vinegar until smooth and creamy. Season with salt and freshly ground black pepper, then taste. Add more vinegar if you’d like extra sharpness.
    1 tbsp Dijon mustard, 50 grams Mayonnaise, 50 grams Plain yogurt, 1-2 tbsp White wine vinegar, 1 pinch Ground black pepper, 1 pinch Salt
    Coleslaw dressing and a whisk in a measuring jug
  • Pour the dressing over the shredded vegetables. Use two large spoons (or clean hands, if you prefer) to toss until all the vegetables are evenly coated and glistening with dressing.
    Coleslaw in a large mixing bowl with coleslaw dressing being poured on top
  • Sprinkle a little paprika across the top for color and subtle flavor. Cover and refrigerate for at least 10–15 minutes to let the flavors meld before serving.
    2 pinches Paprika
    Coleslaw in a large mixing bowl with wooden salad mixing spoons

Notes

Serving & Storage Notes
This slaw makes enough to serve 8–10 people as a side, making it perfect for barbecues, buffets, or picnics. It tastes even better after a short rest in the fridge. Store leftovers in an airtight container for up to 2 days. Give it a quick toss before serving again, as the dressing can settle at the bottom.

Nutrition

Calories: 71kcalCarbohydrates: 8gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 2mgSodium: 85mgPotassium: 228mgFiber: 3gSugar: 4gVitamin A: 4166IUVitamin C: 29mgCalcium: 46mgIron: 0.5mg
Keyword coleslaw, healthy, summer
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