Creamy coleslaw
Crunchy shredded green and red cabbage with carrot and red onion, in a tangy mayo and soured cream dressing — perfect for BBQs and picnics.
This is the sort of coleslaw that turns up at every decent summer barbecue — crunchy, tangy and properly creamy without being claggy. A mix of green and red cabbage gives colour and texture, while a mayo-soured cream dressing keeps things light and lively.
Make it ahead for easy entertaining: the flavours calm and improve with an hour in the fridge. It’s brilliant with grilled meats, burgers or simply spooned onto picnic sandwiches.
Ingredients
- 600 g green cabbage — shredded
- 200 g red cabbage — shredded
- 150 g carrot — peeled and grated
- 1 red onion — small, finely sliced (about 80 g)
- 200 g mayonnaise
- 100 g soured cream
- 15 ml Dijon mustard — 1 tbsp
- 30 ml cider vinegar
- 15 ml lemon juice — freshly squeezed
- 15 g caster sugar
- 10 ml salt — total; use some for wilting and adjust to taste
- 5 ml black pepper — freshly ground
- 15 g fresh parsley — roughly chopped, to finish
Equipment
- box grater or mandoline
- salad spinner (optional)
- kitchen scales
- citrus juicer (optional)
Instructions
Prepare the veg: thinly shred the green cabbage and red cabbage, peel and grate the carrot, and finely slice the red onion. Put everything into a large mixing bowl.
Sprinkle 1 tsp of the salt over the shredded veg, toss well so it’s evenly distributed, then leave the bowl to rest for 20 minutes. This draws out excess moisture and helps the dressing stick.
While the veg rests, make the dressing. In a separate bowl whisk together the mayonnaise, soured cream, Dijon mustard, cider vinegar, lemon juice, caster sugar and black pepper until smooth and glossy.
After 20 minutes drain the veg in a colander, then press out as much liquid as you can with kitchen paper or by squeezing in handfuls. Return the drained veg to the large bowl.
Pour the dressing over the drained veg and toss thoroughly to coat. Stir through the chopped fresh parsley. Taste and adjust seasoning with the remaining ½ tsp salt, extra vinegar or sugar if you prefer more tang or sweetness.
Cover the coleslaw and chill in the fridge for 60 minutes to let the flavours marry. Give it a final stir, adjust seasoning if needed, then serve chilled.
Tips
- For speed, use a mandoline or box grater for the cabbage but take care — use the guard and go slowly.
- If the cabbage looks very wet after wilting, blot with kitchen paper rather than rinsing; rinsing will remove flavour.
- Make up to 24 hours ahead and keep chilled; the slaw will soften over time but the flavour improves. Stir well before serving.
- If you want a lighter version, swap half the mayonnaise for extra soured cream or natural yoghurt — texture stays close, richness drops.
Substitutions
soured cream → natural yoghurt, same quantity
Stays closemayonnaise → light mayonnaise, same quantity
Noticeably differentcider vinegar → white wine vinegar, same quantity
Stays closeDijon mustard → wholegrain mustard, same quantity
Noticeably different
Nutrition
Per serving · estimated
- 320
- Calories
- 3 g
- Protein
- 13 g
- Carbs
- 28 g
- Fat
- 4 g
- Fibre
- 3 g
- Sugar
- 650 mg
- Sodium
FAQ
How long will this coleslaw keep in the fridge?
Stored in an airtight container it keeps well for up to 3 days. Expect the cabbage to soften progressively; give it a good stir before serving.
Can I use just one type of cabbage?
Yes. Using only green cabbage gives a milder slaw; only red cabbage is firmer and more peppery. Colour and balance change slightly but it works fine.
How do I stop coleslaw going watery?
Salt the shredded veg and rest 20 minutes, then drain and press out the liquid thoroughly with kitchen paper or a clean tea towel. That’s the critical step.
Can I make this vegan?
Swap mayonnaise for a vegan mayonnaise and use dairy-free yoghurt instead of soured cream. Texture will be similar; flavour a little different.
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