Coleslaw recipe

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  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
Prep: 20 min

This traditional coleslaw recipe also makes a super salad to serve as part of a cold buffet or BBQ and it's so practical!

A crisp and crunchy coleslaw is the perfect side order. Serve with jacket spuds, grilled meat or a slice of quiche. This slaw recipe is quick and easy to make and can be prepared a few hours ahead but don’t make it too far in advance or the vegetables will lose their crunch. For a lighter dressing and to make this recipe lower-fat, replace the mayonnaise with low-fat mayo, natural yogurt or low-fat fromage frais. If you want to give this classic coleslaw recipe a fiery twist, add a red chilli chopped and deseeded. Add a little bit more flavour without adding any more calories by mixing in a bit of mustard powder or smoked paprika. You can also make this creamy coleslaw to take with you to picnics. To make the recipe vegan simply use a vegan mayonnaise substitute.


  • 4tbsp mayonnaise
  • 2tbsp lemon juice
  • 1tsp Dijon mustard
  • Salt and freshly ground black pepper
  • ½ white cabbage, trimmed and shredded
  • 1 small onion, peeled and finely chopped
  • 4 large carrots, peeled and coarsely grated


  • Place the mayonnaise, lemon juice and mustard in a large serving bowl. Season with salt and freshly ground black pepper and mix well to create the dressing for all your lovely coleslaw vegetables.

  • Once you’ve peeled and sliced all your vegetables add the cabbage, onion and carrots and stir well to coat in the dressing. Cover and chill for 2-3 hrs before serving.

Top tip for making Coleslaw

Add some sliced celery and red skinned apple, chopped dried apricots and a handful of raisins or sultanas and replace the mustard with curry paste to make a curried fruity coleslaw.

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