How to make coleslaw

How to make coleslaw

How to make coleslaw

Coleslaw is a crunchy, raw salad made from a range of julienned vegetables usually coated in a sauce - often mayonnaise - and a drizzle of vinegar. Ideally, the sauce should only give a light coating to the vegetables, as the idea is to let the flavours of the vegetables stand out as much as possible.



Finely shred the cabbage and place in a bowl. Sprinkle with the salt and leave for 30 minutes
Squeeze the shredded cabbage thoroughly and place in a large bowl
Add the red onion, carrot, mayonnaise and vinegar and stir to combine.
Season with salt and pepper to serve.


Not all coleslaws need to be drenched in mayonnaise – Shaun Hill and Martin Wishart both create Asian-inspired coleslaws where the vegetables are tossed in a light dressing: lime juice, sesame oil, soy sauce and honey and rice wine vinegar and soy sauce, respectively.

For an alternative to mayonnaise, try using crème fraîche for a lighter, slightly sourer flavour.

The ingredients used can be determined by the season: celeriac and apple are often added to a wintery coleslaw, while summer varieties may include wild garlic, asparagus and fennel. Anna Hansen’s winter slaw combines kohlrabi, fennel and golden beetroot while Paul Ainsworth adds fennel and celeriac.