This creamy coleslaw recipe is made with finely shredded white cabbage, grated carrots, and onion, all tossed in a tangy mayo dressing with Dijon mustard and lemon. It takes just 20 minutes to prepare and serves 4 as a generous side.
I make this every time we have a barbecue or pulled pork night. It is one of those sides that disappears before the main course is even plated up.
Coleslaw Recipe Ingredients
For the Vegetables:
- 1 medium white cabbage (about 800g), core removed
- 2 large carrots, peeled
- 1 large onion or 2 medium onions, peeled
For the Creamy Dressing:
- 200g good-quality mayonnaise
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp caster sugar (optional)
- Juice of ½ a lemon
- Salt and freshly ground black pepper
How to Make Coleslaw
- Prepare the vegetables: Using a sharp knife or mandoline, slice the cabbage as thinly as possible. Peel and coarsely grate the carrots. Finely chop the onion.
- Combine the vegetables: Place the shredded cabbage, grated carrots, and chopped onion into a large mixing bowl. Use your hands to toss everything together so it is evenly distributed.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, white wine vinegar, Dijon mustard, caster sugar (if using), and lemon juice until smooth.
- Season the dressing: Add a generous pinch of salt and a good grinding of black pepper. Whisk again and taste, adjusting the balance of acidity and sweetness to your liking.
- Combine and chill: Pour the dressing over the prepared vegetables and mix until everything is well coated. Cover and chill in the fridge for at least 30 minutes before serving.
What Is the Secret to a Perfect Coleslaw?
- Slice the cabbage as thinly as possible: A sharp knife is essential, but a mandoline slicer gives you consistent, wafer-thin shreds that make the texture noticeably better.
- Always chill before serving: Resting for at least 30 minutes lets the dressing soak into the vegetables and softens the cabbage slightly. Overnight is even better.
- Draw out excess water first: For an extra thick and creamy result, salt the shredded cabbage, leave it for 15 minutes, then squeeze out the liquid before dressing. This stops the coleslaw going watery.
- Taste the dressing before adding it: Adjust the vinegar, mustard, and sugar balance before it hits the vegetables. A good salad dressing should taste slightly sharper on its own because the cabbage will mellow it out.
What Should You Serve on the Side?
This coleslaw is a natural match for anything off the barbecue. Pile it into a bun alongside pulled pork or turkey burgers, or serve it as a cool side next to fried chicken.
It also works brilliantly with baked potatoes, cold cuts, or as part of a buffet spread. For a proper summer spread, pair it with homemade baked beans and some crusty bread.
How Long Will This Keep in the Fridge?
Store leftover coleslaw in an airtight container in the fridge for up to 2 days. It will soften slightly overnight but still tastes good. Give it a stir before serving as the dressing settles to the bottom.
Freezing is not recommended. Mayo-based dressings separate and go grainy once thawed, so this is best made fresh.
Nutrition Facts
Serving Size: 1 portion (approx. 100g)
- Calories: 150 kcal
- Total Fat: 12g
- Saturated Fat: 1.5g
- Cholesterol: 10mg
- Sodium: 250mg
- Total Carbohydrate: 9g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 1g
Frequently Asked Questions
Can I use red cabbage instead of white? Yes, red cabbage works well and gives a vibrant colour. You can also mix half white and half red for the best of both.
How can I make a lighter version? Replace half the mayonnaise with low-fat Greek yoghurt. You still get the creaminess but with fewer calories per serving.
What is the secret to coleslaw that is not watery? Salt the shredded cabbage for 15 minutes, then squeeze out the liquid before adding the dressing. This draws out the excess moisture that would otherwise thin the mayo.
How does Hairy Bikers coleslaw compare to Mary Berry’s? Mary Berry’s version uses a lighter dressing with crème fraîche, while this one goes for a richer mayonnaise and Dijon mustard base. Both are excellent, but this one holds up better at barbecues.
Can I make this coleslaw ahead of time? Yes, and it actually improves. Make it the night before and store it covered in the fridge. The flavours develop and the cabbage softens to the perfect texture.
Try More Recipes:
- Hairy Bikers Pulled Pork Recipe
- Hairy Bikers Fried Chicken Recipe
- Hairy Bikers Turkey Burgers Recipe
- Hairy Bikers Homemade Baked Beans Recipe
Hairy Bikers Coleslaw Recipe
Description
A creamy coleslaw recipe made with shredded white cabbage, grated carrots, and a tangy mayonnaise dressing with Dijon mustard and lemon. Ready in 20 minutes, no cooking needed.
Ingredients
For the Vegetables:
For the Creamy Dressing:
Instructions
- Prepare the vegetables: Slice the cabbage as thinly as possible using a sharp knife or mandoline. Peel and coarsely grate the carrots. Finely chop the onion.
- Combine the vegetables: Place the shredded cabbage, grated carrots, and chopped onion into a large mixing bowl. Toss together with your hands until evenly distributed.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, white wine vinegar, Dijon mustard, caster sugar (if using), and lemon juice until smooth.
- Season the dressing: Add a generous pinch of salt and a good grinding of black pepper. Whisk again and taste, adjusting the vinegar and sugar to your liking.
- Combine and chill: Pour the dressing over the vegetables and mix until everything is well coated. Cover and chill in the fridge for at least 30 minutes before serving.
