Mary Berry Coleslaw Recipe

This crunchy Mary Berry Coleslaw is a barbecue essential as well as being incredibly fresh! Finely shredding the vegetables makes the salad go light and crisp, which along with the creamy mustard mayonnaise adds a tangy richness to this side dish that is so much better than store-bought tubs.

Mary Berry Coleslaw Recipe Ingredients

• The Vegetables:
  • 1/2 small white cabbage (hard core removed)
  • 2 medium carrots, peeled
  • 1 small onion (or 4 spring onions), finely chopped
  • 2 celery sticks, finely sliced
• The Dressing:
  • 6 tbsp good-quality mayonnaise (like Hellmann’s)
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar (or lemon juice)
  • 1 tsp sugar
  • Salt and freshly ground black pepper

How To Make Mary Berry Coleslaw Recipe

1. Shred the cabbage: Using a sharp knife or a mandoline, shred the white cabbage as thinly as possible. Discard the tough white root. Place the shredded cabbage in a large mixing bowl.
2. Prep the carrot: Grate the peeled carrots using the coarse side of a box grater. Add them to the bowl with the cabbage.
3. Chop aromatics: Finely chop the onion (or slice the spring onions) and thinly slice the celery sticks into small crescents. Add these to the bowl.
4. Make the dressing: In a separate small bowl or jug, whisk together the mayonnaise, Dijon mustard, white wine vinegar, and sugar until smooth and combined. Season with a pinch of salt and pepper.
5. Combine: Pour the dressing over the vegetables.
6. Toss: Use two large spoons to toss the salad thoroughly, ensuring every shred of cabbage is coated in the creamy dressing.
7. Chill: Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly without losing its crunch.

Recipe Tips!

• The Sugar Secret: Don’t skip the teaspoon of sugar! It balances the acidity of the vinegar and the sharpness of the raw onion, rounding out the flavor profile completely.
• Celery Crunch: Mary often includes celery in her coleslaw for an extra layer of texture and a fresh, peppery bite that carrots alone don’t provide.
• Mayonnaise Quality: Since the dressing is simple, use a full-fat, high-quality mayonnaise. Light mayo can be watery and lacks the rich mouthfeel needed to coat the raw veggies properly.
• Soggy Salad Prevention: If you are making this hours in advance, keep the dressing and the vegetables separate. Toss them together just before serving to keep the cabbage ultra-crisp!

What To Serve With Mary Berry Coleslaw Recipe?

This Mary Berry Coleslaw Recipe is the ultimate partner for outdoor dining! It is absolutely mandatory alongside a rack of sticky BBQ Ribs or a juicy Beef Burger to cut through the rich meat flavors. For a classic picnic spread, serve it with cold Quiche Lorraine or Sausage Rolls! If you want a lighter meal, pile it onto a Jacket Potato with some grated cheese for a satisfying lunch.

How To Store Mary Berry Coleslaw Recipe

• Refrigerate: Store the coleslaw in an airtight container in the fridge for up to 3 days. It will release some water as it sits, so give it a good stir before serving leftovers.
• Freeze: Do not freeze coleslaw! The mayonnaise will split and the vegetables will turn into a mushy, watery mess upon thawing.

Mary Berry Coleslaw Recipe Nutrition Facts

• Calories: 180 kcal
• Fat: 15g
• Carbohydrates: 8g
• Protein: 2g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Mary Berry Kedgeree Recipe
• Mary Berry Celeriac Soup Recipe
• Mary Berry French Onion Soup Recipe