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.
½head of red cabbage, core removed, and thinly sliced
½head of green cabbage, core removed, and thinly sliced
2large carrots, peeled
1small apple, peeled and cored (optional)
250ml(1 cup) mayonnaise, *use low fat or vegan if preferred
2tablespoonsapple cider vinegar
1tablespoonDijon 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.