This is a classic, creamy British-style coleslaw with plenty of crunch, a gentle tang, and just enough sweetness to round it out. The texture is crisp and fresh thanks to finely shredded cabbage and carrot, balanced by a smooth mayonnaise dressing. It’s an easy, beginner-friendly side dish with no cooking required, and it comes together in about 15 minutes, plus a short chill for the best flavour.
Ingredients
For the coleslaw
- 500g white cabbage, finely shredded
- 1 large carrot (about 120g), peeled and grated
- 4 spring onions, finely sliced (or 1 small mild onion, finely chopped)
- 1 small crisp apple, grated (optional, for a fresh sweetness)
For the creamy dressing
- 150g mayonnaise
- 3 tablespoons crème fraîche or double cream
- 1 teaspoon Dijon mustard (optional, but adds lovely balance)
- 1 tablespoon lemon juice or white wine vinegar
- 1 teaspoon caster sugar
- 1/2 teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
Optional extras (use sparingly)
- 1 tablespoon chopped flat-leaf parsley
- 1/4 teaspoon celery salt or a pinch of celery seeds
How to Make Delia Smith Coleslaw Recipe
- Prepare the oven: No oven needed for this recipe. Instead, clear a little space in the fridge so the coleslaw can chill properly, which helps the flavours settle and the texture stay crisp.
- Prep the vegetables: Finely shred the cabbage, grate the carrot, and slice the spring onions. Put everything into a large mixing bowl. If you’re using apple, grate it now too, but keep it aside for a moment.
- Mix the dressing: In a small bowl, stir together the mayonnaise, crème fraîche (or double cream), Dijon mustard, lemon juice (or vinegar), sugar, salt, and a few grinds of black pepper. Mix until smooth.
- Baking: There’s no baking here, but this is the point where you prevent a watery coleslaw. If your cabbage looks very juicy, sprinkle it with a small pinch of salt, leave for 10 minutes, then squeeze gently and pat dry before you add the dressing.
- Cooling: Pour the dressing over the vegetables and toss really well, making sure every shred is lightly coated. Cover and chill for at least 1 hour. This short rest makes it taste noticeably better.
- Assembling: Just before serving, stir once more, then taste and adjust with a touch more salt, pepper, or lemon if needed. If using grated apple, fold it in now for the freshest flavour and best crunch.
Tips
How do I stop coleslaw from going watery?
Salt draws water out of cabbage. If your cabbage is particularly fresh and juicy, toss it with a small pinch of salt, leave it for 10 minutes, then squeeze gently and pat dry before adding the dressing. Also, add apple only just before serving if you’re using it.
How do I keep the coleslaw really crunchy?
Shred the cabbage finely, keep the vegetables cold, and chill the finished coleslaw covered. If you want maximum crunch for a buffet, dress it up to 2 hours ahead rather than the night before.
Can I make it lighter without losing the classic taste?
Yes. Replace half the mayonnaise with thick Greek yogurt, then keep the lemon and mustard for tang. It will be slightly less rich but still creamy and well balanced.
Why does my coleslaw taste flat?
It usually needs more salt or acidity. Add a pinch of salt and a small squeeze of lemon, then let it sit for 10 minutes and taste again. Chilling also helps the flavours round out.
Serving Suggestions
- Alongside sausages, burgers, pulled pork, or roast chicken
- With jacket potatoes and a sprinkle of chives
- As a crunchy side for fish and chips or salmon fishcakes
- In sandwiches and wraps, especially with cheddar or ham
Storage
Room temperature
Keep coleslaw out of direct heat and do not leave it out for more than 2 hours (or 1 hour on a hot day). Because it contains mayonnaise and dairy, it’s best served chilled.
Refrigerator
Store in an airtight container in the fridge for up to 3 days. Give it a good stir before serving. If it releases a little liquid, simply pour it off and refresh with a spoonful of mayonnaise or crème fraîche.
Freezing
Not recommended. The cabbage and dressing separate after thawing and the texture turns soft and watery.
Nutrition
- Calories: 185 kcal
- Carbohydrates: 10 g
- Protein: 2 g
- Fat: 15 g
- Saturated Fat: 3 g
- Sodium: 310 mg
Disclaimer: Nutrition values are estimates and will vary depending on the brands and exact ingredients used.
FAQs
Can I make Delia Smith coleslaw the night before?
Yes, you can make it the night before and refrigerate it in an airtight container. For the best crunch, give it a stir before serving and consider adding any grated apple just before you eat.
What’s the best cabbage to use for classic coleslaw?
White cabbage is the classic choice for a crisp, clean flavour. You can use a mix of white and red cabbage, but red cabbage can tint the dressing slightly pink if it sits for a long time.
Can I make coleslaw without crème fraîche or double cream?
Absolutely. You can use all mayonnaise, or swap the crème fraîche for thick Greek yogurt or sour cream. Keep the seasoning and lemon/vinegar so the dressing stays bright.
Why is my coleslaw bitter or too sharp?
It’s usually either too much vinegar/lemon, or the cabbage needs a touch more sweetness and salt to balance. Stir in a small pinch of sugar, then chill for 30 minutes and taste again before adjusting further.
How do I shred cabbage finely without a mandoline?
Quarter the cabbage, cut out the core, then slice each wedge as thinly as you can with a sharp knife. Stack a few slices and cut again to get a finer shred if you prefer a softer, more deli-style texture.
Delia Smith Coleslaw Recipe
Course: Side DishCuisine: BritishDifficulty: Easy6
servings15
minutes75
minutes185
kcalA crisp, creamy British-style coleslaw with finely shredded cabbage and carrot in a tangy mayo dressing. Quick to prep, best after a short chill.
Ingredients
500g white cabbage, finely shredded
1 large carrot (about 120g), peeled and grated
4 spring onions, finely sliced (or 1 small mild onion, finely chopped)
150g mayonnaise
3 tbsp crème fraîche or double cream
1 tsp Dijon mustard (optional, but recommended)
1 tbsp lemon juice or white wine vinegar
1 tsp caster sugar
1/2 tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste
1 small crisp apple, grated (optional)
Directions
- Finely shred the cabbage, grate the carrot, and slice the spring onions. Add to a large bowl.
- (Optional) Sprinkle cabbage with a small pinch of salt, toss, and leave for 10 minutes. Squeeze gently to remove excess moisture, then pat dry if needed.
- In a small bowl, stir together mayonnaise, crème fraîche (or cream), Dijon mustard, lemon juice (or vinegar), sugar, salt, and pepper.
- Pour the dressing over the vegetables and toss thoroughly until evenly coated. Add grated apple, if using.
- Cover and chill for at least 1 hour for the flavour to settle. Taste and adjust seasoning before serving.
Notes
- For the crispest coleslaw, keep the vegetables cold and shred finely.
- If your cabbage is very juicy, salt it briefly and squeeze out moisture before dressing.
- Chilling for an hour improves flavour and slightly softens the cabbage without losing crunch.
