Published: by Deborah Rainford · This post may contain affiliate links · 2 Comments
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Jamie Oliver's Coleslaw is a classic side dish recipe that brings a creamy, tangy, and refreshing flavour to your meals. This seriously good homemade coleslaw recipe is a crowd-pleaser, whether you're serving it at a barbecue, or potluck, or enjoying it as a light summer salad. In just a few simple steps and about 15 minutes, you can create a bowl of coleslaw that will perfectly complement any main course. Let's dive into why you'll love this recipe and how to make it!
I've adapted Jamie's recipe slightly. I've kept the apple (it is optional) but also added in some red cabbage for colour and extra crunch.
This tangy, crunchy coleslaw is the perfect side for any BBQ you're having this summer. It goes particularly well this BBQ-pulled chicken, or these prawn tacos.
Jump to:
- ⭐️ Why You'll Love This Homemade Coleslaw
- 🧾 Basic ingredients for coleslaw
- 👩🏻🍳 Step By Step
- 💡 Top tip
- 🍯 Storage
- 💡 Top tip
- ❓FAQ
- Related
- What to serve with Jamie Oliver's Coleslaw
- Jamie Oliver's Coleslaw Recipe
⭐️ Why You'll Love This Homemade Coleslaw
- Creamy and tangy dressing: The homemade coleslaw dressing combines mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper to create a luscious dressing with the perfect balance of flavors.
- Versatile cabbage selection: You can use a combination of red and green cabbage for a visually appealing coleslaw. However, you can also opt for green cabbage, red cabbage, or savoy cabbage based on your preference and availability.
- Customisable crunch: This coleslaw recipe allows you to control the texture of your dish. If you prefer a crunchier coleslaw, simply shred the cabbage and grate the carrots coarser. On the other hand, if you prefer a more delicate texture, shred the vegetables finer. The choice is yours, and you can tailor it to suit your personal preference.
🧾 Basic ingredients for coleslaw
- Cabbage (red and green, or your preferred variety)
- Carrots
- Mayonnaise
- Apple cider vinegar
- Dijon mustard
- Salt and pepper
- Optional: sugar (for a sweeter coleslaw)
See recipe card for quantities.
📖 Substitutions & Variations
Substitutions
- low-fat: if you'd like a lower-fat and lower-calorie version of coleslaw, you can use light or reduced-fat mayonnaise.
- Tangy: In place of apple cider vinegar, you can use white wine vinegar or lemon juice for a slightly different flavour profile.
- Mustard: Dijon mustard can be substituted with whole-grain mustard or even yellow mustard if that's what you have on hand.
Variations
- For a shortcut, you can use pre-shredded cabbage or coleslaw mix available at most grocery stores. Follow the same steps for preparing the dressing and combine it with the bagged coleslaw mix.
- Feel free to customise your coleslaw by adding other ingredients such as sliced radishes, sliced onions, or chopped fresh herbs like parsley or dill.
👩🏻🍳 Step By Step
Cutting and Shredding Cabbage
- Begin by selecting the cabbage for your coleslaw. For an eye-catching presentation, use a combination of red and green cabbage. Remove any wilted or damaged outer leaves.
- Quarter the cabbage and remove the core. Finely shred the cabbage using a sharp knife or a mandoline slicer.
- Peel and grate the carrots. You can use a box grater or a food processor with a grating attachment.
- In a large mixing bowl, combine the shredded cabbage and grated carrots.
*Shortcut: Bagged Coleslaw Mix- use pre-shredded cabbage or coleslaw mix as an alternative.
Making Coleslaw Dressing
- To prepare the dressing, whisk together mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper in a separate bowl. Adjust the seasoning according to your taste.
- Add about two-thirds of the dressing to the cabbage and carrot mixture. Gently toss until the vegetables are evenly coated. If you prefer a creamier coleslaw, add more dressing as desired.
- Save any leftover dressing for other uses, such as spreads, dips, or sauces.
- Serve the coleslaw immediately or refrigerate for a couple of hours to allow the flavours to meld together.
💡 Top tip
Adjust the sweetness: If you prefer a sweeter coleslaw, add a teaspoon or two of sugar to the dressing. Taste and adjust accordingly.
Make-Ahead Tips: Prepare and shred the cabbage and carrots and store them in an airtight container for up to 3 days. Store the dressing separately, and mix just before serving.
🍯 Storage
Fridge:
- The coleslaw can be stored in an airtight container in the refrigerator for up to 2 days.
- It's best to keep the dressing separate and combine it with the cabbage and carrots closer to serving time for a crispier texture.
Freezer:
- Coleslaw is not suitable for freezing as the vegetables will become watery and lose their crunchiness.
Reheat:
- Coleslaw is typically served chilled and doesn't require reheating. However, you can bring it to room temperature before serving if desired.
💡 Top tip
Start with less dressing: Add about two-thirds of the dressing to the coleslaw initially, and then taste it. You can add more dressing if desired, but it's easier to adjust the flavour gradually.
❓FAQ
Can I make coleslaw ahead of time?
Yes, you can prepare the shredded vegetables ahead of time and store them in the refrigerator. Just keep the dressing separate until you're ready to serve. Combine the dressing with the cabbage and carrots closer to the serving time for the freshest taste.
How can I customise my coleslaw?
This coleslaw recipe is so flexible. Try adding in a grated apple for extra crunch and sweetness, herbs like fresh chopped parsley or spring onion are great choices, too.
Can I make this coleslaw recipe vegan or dairy-free?
Absolutely! To make this coleslaw vegan or dairy-free, simply use a vegan mayonnaise substitute, or you can even try using vegan yogurt in place of the mayo. These alternatives will give a creamy texture and taste without using any animal products.
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Jamie Oliver's Coleslaw Recipe
Jamie Oliver's Coleslaw! Tangy, creamy, and crowd-pleasing! This homemade coleslaw features a combination of red and green cabbage, shredded carrots, and a creamy dressing. Perfect for barbecues or as a summer salad.
5 from 10 votes
Print Pin Rate
Course: Side Dish
Cuisine: American/ British
Prep Time: 15 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 15 minutes minutes
Servings: 6 servings
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Author: Deborah Rainford
Ingredients
Ingredients:
- ½ head of red cabbage, core removed, and thinly sliced
- ½ head of green cabbage, core removed, and thinly sliced
- 2 large carrots, peeled
- 1 small apple, peeled and cored (optional)
- 250 ml (1 cup) mayonnaise, *use low fat or vegan if preferred
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard, *use whole-grain for a different texture
- Salt and pepper to taste
- Optional: 1-2 teaspoons sugar for a sweeter coleslaw
Instructions
Instructions:
Remove any wilted or damaged outer leaves from the cabbage heads.
Prepare the cabbage & carrots
Quarter the cabbage and remove the core. Finely shred the cabbage using a sharp knife or a mandoline slicer.
Peel and grate the carrots and apple. You can use a box grater or a food processor with a grating attachment.
Make the dressing
In a large mixing bowl, combine the shredded cabbage and grated carrots.
In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper. Adjust the seasoning according to your taste.
Mix the coleslaw and serve
Add about two-thirds of the dressing to the cabbage and carrot mixture. Gently toss until the vegetables are evenly coated. Add more dressing if desired for a creamier coleslaw.
Taste and adjust the flavor by adding sugar if you prefer a sweeter coleslaw.
Serve immediately or refrigerate for a couple of hours to allow the flavors to meld together.
Notes
- If you're short on time, you can use pre-shredded cabbage or coleslaw mix as a shortcut. Follow the same steps for preparing the dressing and combine it with the bagged coleslaw mix.
- Customise your coleslaw by adding other ingredients such as sliced radishes, diced onions, or chopped fresh herbs like parsley or dill.
- Store the coleslaw in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and combine it with the cabbage and carrots closer to serving time for a crispier texture.
Nutrition
Calories: 336kcal | Carbohydrates: 16g | Protein: 3g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 325mg | Potassium: 411mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4295IU | Vitamin C: 70mg | Calcium: 75mg | Iron: 1mg
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Reader Interactions
Comments
Nina
Absolutely love this recipe! It's been on rotation for weeks in our house. Thank you for sharing it!Reply
Deborah Rainford
So happy you loved it, Nina! Thanks for taking the time to leave a comment and a rating. It's so appreciated. 🙂
Reply
