Jamie Oliver's Tangy Creamy Coleslaw (Print-Friendly Version)
Creamy, tangy slaw with cabbage, carrots, and a touch of Dijon. Great for summer meals or as a side.
# What You’ll Need to Make This:
→ Vegetables
01 -
0.5 head red cabbage, cored and finely shredded
02 -
0.5 head green cabbage, cored and finely shredded
03 -
2 large carrots, peeled and grated
04 -
1 small apple, peeled, cored, and grated (optional)
→ Dressing
05 -
250 ml mayonnaise (use low fat or vegan alternative if preferred)
06 -
2 tablespoons apple cider vinegar
07 -
1 tablespoon Dijon mustard (whole-grain may be used for added texture)
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
10 -
1-2 teaspoons sugar (optional, for sweetness)
# How to Prepare:
01 -
Remove any wilted or damaged outer leaves from the cabbages. Quarter each cabbage, remove the core, and finely shred using a sharp knife or mandoline. Peel and grate the carrots and apple using a box grater or food processor.
02 -
Place the shredded cabbages, grated carrots, and apple into a large mixing bowl. Toss gently to combine.
03 -
In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper. Taste and adjust seasoning as needed.
04 -
Pour about two-thirds of the dressing over the vegetable mixture. Toss gently until all vegetables are evenly coated. Add more dressing as desired for extra creaminess.
05 -
Taste and, if desired, add sugar to achieve preferred sweetness. Serve immediately or refrigerate for several hours to allow flavours to develop.
# Extra Tips:
01 -
For added convenience, pre-shredded coleslaw mix can be used in place of fresh cabbage and carrots.
02 -
Personalize with sliced radishes, diced onions, or fresh herbs such as parsley or dill.
03 -
Store in an airtight container in the refrigerator for up to 2 days. Mixing dressing with vegetables just before serving maintains optimal texture.