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Jamie Oliver's Tangy Creamy Coleslaw

Category: Simple Sides to Complete Any Meal

This tangy and creamy coleslaw brings together finely shredded red and green cabbage, sweet carrots, and optional apple for a crisp bite. The vegetables are tossed in a smooth dressing of mayonnaise, apple cider vinegar, and Dijon mustard, creating a balance of zesty and creamy flavors. Adjust sweetness with a hint of sugar if you wish. Perfect as a refreshing side for cookouts, picnics, or summer lunches, this vibrant salad can be customized with fresh herbs or radishes. Serve chilled for the best flavor and crunch, and prepare just before serving to maintain a crispy texture.

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Created By Melanie Carter
Updated on Tue, 17 Jun 2025 13:00:44 GMT
A bowl of coleslaw with a spoon in it. Pin
A bowl of coleslaw with a spoon in it. | mellierecipes.com

Jamie Oliver’s coleslaw has become my go to side dish whenever we fire up the grill or need something crunchy and fresh for a potluck. Bright cabbage and sweet carrots get tossed with a tangy creamy dressing for a dish that disappears faster than anything else at the table.

This was the first salad my kids actually got excited about making and eating at home. We ended up turning it into a family tradition for every summer birthday BBQ.

Ingredients

  • Red cabbage: brings vibrant color and crunch dense heads are best and should feel heavy for their size
  • Green cabbage: offers a milder crunchy base look for crisp leaves with no brown spots
  • Carrots: add natural sweetness and color I choose firm carrots with smooth skin
  • Apple: introduces a subtle tang and juiciness granny smith works well but any crisp variety is great
  • Mayonnaise: binds the salad with rich creaminess full fat or vegan versions work well I use one I love the flavor of
  • Apple cider vinegar: provides tanginess always smell before using to check that it is fresh and fruity
  • Dijon mustard: adds gentle heat and depth whole grain creates interesting texture
  • Salt and pepper: to balance and highlight all the flavors use freshly ground pepper for a bolder kick
  • Sugar: optional and adds sweetness to balance the tanginess use only as needed

Step-by-Step Instructions

Prepare the cabbage and carrots:
Thinly slice both red and green cabbage into fine ribbons after removing the cores. Peel and grate the carrots. For the apple peel and core before grating. Use a box grater for a chunky texture or a food processor for quicker more even pieces.
Mix the vegetables:
Toss the cabbage carrots and apple together in a large mixing bowl using clean hands or salad tongs to distribute everything evenly.
Make the dressing:
In a medium bowl whisk together your mayonnaise apple cider vinegar Dijon mustard salt and pepper. Keep whisking until the dressing becomes completely smooth and glossy.
Combine everything:
Pour about two thirds of the dressing over the vegetables in the big bowl. Use a gentle folding motion to coat all the shreds. Taste and add more dressing a spoonful at a time for extra creaminess if you like.
Taste and adjust:
If you want a slightly sweeter slaw sprinkle in the sugar and combine well. Taste again and add a little extra salt or vinegar as needed.
Chill or serve:
For the best flavor let the coleslaw sit in the fridge for a couple of hours to let the flavors blend. If short on time serve it right away for a crisp bite.
A white plate with a salad on it. Pin
A white plate with a salad on it. | mellierecipes.com

My favorite addition is always the apple. I still remember the first time my youngest insisted we toss one in and we all agreed it took the coleslaw from everyday to special. Now it is a must for every batch.

Storage Tips

You can store leftover coleslaw covered in the fridge for up to two days. If you want it to stay extra crisp keep the dressing and vegetables separate and toss them together just before serving.

Ingredient Substitutions

Feel free to swap in Greek yogurt for mayonnaise if you want a lighter dressing. Red onions thinly sliced can add bite or try fresh herbs like dill or parsley for more flavor. If you do not have apple cider vinegar white wine vinegar works very well.

Serving Suggestions

This coleslaw is perfect alongside burgers fried chicken pulled pork or any barbecued meats. I love piling it on top of sandwiches or even using it as a bed for grilled salmon. For a vegetarian lunch try serving it with a few slices of crusty bread.

Some History

Coleslaw comes from the Dutch word for cabbage salad and has been a picnic staple for centuries. Using both red and green cabbage not only looks beautiful but also pays homage to the classic European tradition of using whatever is crispest and freshest.

Recipe FAQs

→ What makes this coleslaw creamy and tangy?

The creamy texture comes from mayonnaise, while apple cider vinegar and Dijon mustard add tanginess and depth of flavor.

→ Can I make this coleslaw ahead of time?

Yes, you can prepare the vegetables and dressing in advance. For best crunch, keep them separate and mix just before serving.

→ Is there a vegan option for the dressing?

Certainly! Replace mayonnaise with a vegan alternative to achieve the same creamy consistency and flavor profile.

→ How can I make the coleslaw sweeter?

Add 1–2 teaspoons of sugar to the dressing for a touch of sweetness, or include grated apple for natural flavor.

→ What other ingredients can I add?

Try sliced radishes, diced onions, or fresh herbs like parsley or dill for added texture and flavor variation.

→ How long will coleslaw stay fresh in the fridge?

Store in an airtight container and enjoy within 2 days for optimal crispness. Keep dressing and vegetables separate if possible.

Jamie Oliver's Tangy Creamy Coleslaw

Creamy, tangy slaw with cabbage, carrots, and a touch of Dijon. Great for summer meals or as a side.

Prep Time
15 minutes
Cooking Duration
~
Overall Cooking Time
15 minutes
Created By: Melanie Carter

Recipe Category: Easy Side Dishes

Skill Level: Beginner-Friendly

Cuisine Style: British

Result Amount: 6 Portions

Diet Preferences: Suitable for Vegetarians, Gluten-Free Option, Dairy-Free Option

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

Step 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.

Step 02

Place the shredded cabbages, grated carrots, and apple into a large mixing bowl. Toss gently to combine.

Step 03

In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper. Taste and adjust seasoning as needed.

Step 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.

Step 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

  1. For added convenience, pre-shredded coleslaw mix can be used in place of fresh cabbage and carrots.
  2. Personalize with sliced radishes, diced onions, or fresh herbs such as parsley or dill.
  3. Store in an airtight container in the refrigerator for up to 2 days. Mixing dressing with vegetables just before serving maintains optimal texture.

Tools Required

  • Sharp knife
  • Mandoline slicer (optional)
  • Box grater or food processor
  • Large mixing bowl
  • Whisk

Allergen Info

Review ingredients carefully for allergens. Reach out to your healthcare provider if you’ve got specific concerns.
  • Contains egg (in mayonnaise).
  • May contain mustard and possible traces of soy depending on mayonnaise brand.

Nutritional Information (Per Serving)

Remember, this info is purely for reference and isn’t meant to replace dietary guidance.
  • Caloric Value: 336
  • Fat Content: 30 grams
  • Carbohydrate Content: 16 grams
  • Protein Content: 3 grams