Coleslaw Recipe

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I have tried various recipes for coleslaw and all have been a disaster! Does anyone have a failsafe recipe they would be happy to share. Thanks in advance.

Half a red onion, about a third of a white cabbage (finely sliced), one large carrot (or two small) (grated) with mayo, salt and pepper, a squeeze of lemon juice and a teaspoon of whole grain mustard (if you like), topped with flat leaf parsley.

Similar but I would use:

1 small red onion - very finely sliced
About a quarter of a red cabbage - finely sliced.
A critical skill here is getting these shreds fine enough, you want a very sharp knife and try to get each slice thinner than 1mm. Watch some you-tubes on kitchen knife work for tips. Make sure you discard the "root" bit that holds the layers together.

Two large carrots (or if I am feeling fancy, 2 medium carrots and half a small fresh (not pickled) beetroot - all peeled and grated on the large-holes side of the grater.

Mix together about 35g half-fat cream cheese and 35g half-fat mayo with half a bunch of fresh chives that you have snipped into 2mm bits with scissors. Mix in the veg.

I have tweaked a Nigella recipe, which I always get compliments on. It’s a bit light on actual quantities as I just make it to taste. But the general gist is:

half a small red cabbage
2 or 3 spring onions
2 tablespoons mayo
1 tablespoon Greek yogurt (she used buttermilk but I don’t buy it especially for this recipe, so use yoghurt if I have it)
maple syrup and cider vinegar to taste (I add a little more of each until I’m happy with the balance of sweet and tangy)
salt & pepper

it goes a lovely bright pink colour when it’s been sitting for a couple of hours. I sometimes add shredded carrot, finely diced apple and walnuts for a bit of extra crunch too.

Start off with cabbage, carrot, spring onion (or red onion), mayo and natural yogurt, and then I tailor mine to what I'm serving it with:

• Pizza/Pasta - add some dried oregano and sliced olives
• Spanish - some smoked paprika and finely chopped red pepper
• Indian - touch of garam masala, chopped green chilli and coriander
• BBQ/Burgers - splash of pickled gherkin/cucumber juice and some finely chopped gherkins, pinch of sugar to balance
• Seafood - lemon juice (maybe some zest too), finely chopped gherkin and capers
• Korean - julienned daikon radish, sesame seeds and some chopped kimchi
• Pork based - add in some sauerkraut and maybe whole grain mustard

One large or 2 small carrots, grated

A wedge of cabbage very very finely sliced: you need to experiment with turning the cabbage around until you find the side where you can cut it into slivers

Use your hands to mix these two together then add more cabbage if you want

A quarter of a red onion again very very finely sliced

Use your hands to mix again, separating the slivers of onion while you do it

Mix one dessert spoon of Hellmans mayo or similar with a teaspoon of white wine vinegar and a grind of black pepper. Don’t use any more than this - it makes the coleslaw too claggy.

Once the dressing is thoroughly mixed add it to the coleslaw and use a wooden spoon or spatula to mix - this takes a while to do properly

Best eaten same day as the onion gets too overpowering if left too long

Grated/chopped white cabbage, carrots, onions, in proportions to taste. Enough mayo to bind it altogether, then a bit more. Add a teaspoonful of salad cream per tablespoon of mayo to cut through the sweetness of the mayo.

I definitely agree with not adding too much onion - it easily takes over. I also agree with “letting down” the mayo with 50% something else less rich - eg low fat yoghurt

in my house I add a stick of finely sliced celery, a carrot, red and white cabbage, white wine vinegar, a dab of mustard, lots of black pepper and a pinch of salt and sugar (actually I use a dash of agave nectar).

Finally lots of fresh parsely and sometimes also the tiniest amount of dry-toasted ground fennel seed for a slight twist.

Is it fail safe? No but it’s always edible and occasionally almost inspiring.

I put is greek yoghurt, mayo and salad cream.

I use half a sweetheart cabbage shredded, a large red onion finely chopped, four carrots roughly grated, a good handful of grated radish, grated apple, some coriander chopped, then in a cup I mix some Greek yoghurt with mayonnaise in a cup, two thirds yoghurt a third mayo, add a tablespoon of cider vinegar, a generous teaspoon of dijon mustard, salt and pepper. It isn't traditional but everyone likes it. Sometimes I sprinkle seeds on top to add texture and nutrients.

Fennel seed, what a good idea.

I never use onion in mine, i love raw onion, it doesn't love me.

Cabbage - either white or red, finely sliced. Carrots, grated. Add some acid - lemon juice or vinegar, salt and pepper. This helps soften the raw veg. Add greek yogurt and mayo. I would usually add a sweet element too. So apple or pear, sultanas or dates. Don't skimp on the salt and pepper.

I have 2 failsafe recipes, both Mary Berry. One is her rainbow coleslaw which is excellent, but the best one, which I have had so many compliments about, is her Coronation coleslaw. It adds celeriac to the mix of veg and the dressing is very mildly spiced with curry powder and mango chutney, absolutely delicious.

I chop it all in my food processor, use the large grater and fine slicer so it's made in minutes.

Raw grated spouts a handful of dried cranberries mixed up with mayo, white wine vinegar and a little seasoning to taste!

Mine is super simple. Shredded 1/4 red cabbage and 1 grated carrot. Add just enough vinegar (apple, white or red wine) to coat the veggies, (3 -4) table spoons then mayo to taste, less is more. Taste and add more mayo or vinegar if needed.

I find the mayo makes a big difference. I've unfortunately given up on Hellmens as it has a metallic after taste. Now use Heinz's.

I like a Marie Rose sauce with added horseradish for a coleslaw sauce.

Finely shredded cabbage
Finely sliced red onion
Coursely grated carrot
Finely sliced radishes and/or fennel can also work well too.

If you find raw onion too overpowering then soak it in some vinegar for a bit - balsamic or red wine vinegar works well.

Dressing: I find mayo on its own way too heavy. Mix 1tsp of Dijon mustard with approx 1tbsp balsamic vinegar. Combine well. Then start to add mayo - it will probably curdle and you will wonder what the hell you were thinking following my advice but keep stirring and it will sort itself out after a while. You want a couple of heaped spoonfuls of mayo probably but just adjust as you go. Taste - you may well want more vinegar. It should be quite runny and taste a bit sharper than you ideally want it (it won't taste as sharp once it's mixed with the veg)

Mix together and leave for 10mins or so before eating. You can also add chopped nuts or dill/parsley just before serving.

Or if you'd like something a little different the Asian style slaw from River Cottage is amazing Asian-inspired coleslaw - River Cottage https://share.google/OHWqe0am3pj4Vnoe0

¼ red cabbage
½ red onion
2 grated carrots
2 tbsp mayo
2 tbsp plain yoghurt
1 tsp chilli flakes
½ tsp mango chutney
½ tsp garam masala
½ tsp salt
100g roasted almonds chopped
A bit of lemon rind
5 dried apricots cut into small pieces

Leave it for about an hour before serving to let the flavours blend.

Just use a small white cabbage, a couple of carrots, both grated/shredded, a few dollops of mayonnaise, a tiny dollop of Dijon mustard, a couple of splashes of white wine vinegar. Voila!

Thanks all!
Too much onion is definitely one of the issues - last time I added half a red onion and the food critics I live still complained it was too oniony! The time before that the complaint was about the mustard…

Red cabbage
omionpcarrot
celeriac
mayo
greek yogurt
lemon
parsley

What's with all the red cabbage and red onion?

My simple recipe is:
finely shredded cabbage (white)
finely matchsticked carrot
garlic granules
mayonnaise
apple cider vinegar
black pepper

I always fine home made coleslaw vile - why does it produce a weird liquid? I just buy it and I am usually a big advocate of making everything myself

I use a food processor for chopping the cabbage and grating the carrot, I finely chop the onions. I prefer red onion in mine. I either use mayonnaise or yogurt. I keep it simple as.

I’m going to give it one last try and then will go back to buying it! And yes mine is definitely vile 😂

This is the recipe you need! It's perfect:
https://www.hsn.com/article/wolfgang-puck-recipe-apple-coleslaw-with-poppy-seed-honey-dressing/3472