Name: Mary Berry Coleslaw Recipe
Prep time: 20 min
Total time: 20 min
Ingredients: 350g white cabbage, finely shredded; 2 medium carrots, peeled and coarsely grated; 1 small white onion, very finely sliced; 2 spring onions, thinly sliced; 120g good-quality full-fat mayonnaise; 1 tbsp white wine vinegar; 1 tsp Dijon mustard; 1 tsp caster sugar; 1/4 tsp fine sea salt; 1/4 tsp freshly ground black pepper

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This Mary Berry coleslaw recipe produces a crisp, creamy salad with fine ribbons of white cabbage, carrot, and onion coated in a tangy, lightly sweetened dressing that clings to every strand. The texture sits between firm and tender, with a clean crunch that holds well without going watery, even after a few hours in the fridge.

What makes this version stand out is the balance of the dressing. The mayonnaise base is loosened with a touch of white wine vinegar and a small spoon of Dijon mustard, which cuts through the richness and lifts the whole thing. It works equally well alongside a summer barbecue, a weekday sandwich, or a buffet spread. From start to finish, it is ready in around 20 minutes.

Ingredients

For the coleslaw

350g white cabbage, finely shredded
2 medium carrots, peeled and coarsely grated
1 small white onion, very finely sliced
2 spring onions, thinly sliced

For the dressing

120g good-quality full-fat mayonnaise
1 tbsp white wine vinegar
1 tsp Dijon mustard
1 tsp caster sugar
¼ tsp fine sea salt
¼ tsp freshly ground black pepper

How to Make Mary Berry Coleslaw Recipe

Prepare the cabbage: Remove the tough outer leaves from the cabbage, cut it into quarters, and remove the core. Shred each quarter as finely as possible using a sharp knife or a mandoline. Fine shreds give the coleslaw a silkier texture and help the dressing coat evenly.
Salt the cabbage: Place the shredded cabbage in a large bowl, sprinkle over a generous pinch of salt, and toss well. Leave it to sit for 10 minutes. This draws out excess moisture and prevents the finished coleslaw from becoming watery as it sits.
Prepare the remaining vegetables: Peel and coarsely grate the carrots, then slice the white onion as thinly as possible. Trim and thinly slice the spring onions on the diagonal for a clean finish.
Drain the cabbage: After 10 minutes, tip the salted cabbage into a clean tea towel or a few sheets of kitchen paper and squeeze firmly to remove as much liquid as possible. Return it to the bowl.
Make the dressing: In a small bowl or jug, whisk together the mayonnaise, white wine vinegar, Dijon mustard, and caster sugar until smooth and evenly combined. Season with the salt and black pepper. Taste the dressing at this point as it should be creamy with a gentle sharpness, not overly acidic.
Combine everything: Add the drained cabbage, grated carrot, sliced onion, and spring onions to a large mixing bowl. Pour over the dressing and toss thoroughly using two large spoons or clean hands, making sure every strand is coated. The mixture should look glossy and evenly dressed, not pooling at the bottom.
Rest before serving: Cover the bowl and refrigerate for at least 15 minutes before serving. This brief resting time allows the flavours to settle and the dressing to fully coat the vegetables.

Tips for the Best Mary Berry Coleslaw Recipe

Why is my coleslaw watery after a few hours?

Raw cabbage releases a significant amount of moisture over time. Salting and squeezing the cabbage thoroughly before adding the dressing is the most effective way to prevent this. Skipping this step almost always results in a thin, diluted dressing at the bottom of the bowl.

Why does my coleslaw taste flat even though I followed the recipe?

Taste the dressing before combining it with the vegetables and adjust the seasoning at that stage. Underdressing or under-seasoning is the most common reason coleslaw tastes dull. A small extra pinch of salt or a few more drops of vinegar can make a noticeable difference to the overall finish.

How do I stop the onion from overpowering the rest of the coleslaw?

Slice the white onion as finely as possible and, if the flavour is still too sharp, soak the sliced onion in cold water for 5 minutes, then drain and pat dry before adding. This mellows the raw edge without removing the flavour entirely.

Why is the texture of my coleslaw too firm even after resting?

Very thick or coarse shreds of cabbage will stay firmer for longer. Aim for shreds no thicker than 2mm. If the coleslaw still seems too firm after resting in the fridge, it can be left for a further 30 minutes. The dressing will gently soften the cabbage over time.

How do I keep the carrot from making the coleslaw look orange and muddy?

Use a coarse grater rather than a fine one, as fine grating releases more pigment and juice from the carrot. Grating straight into the bowl rather than letting the carrot sit and oxidise also helps keep the colour cleaner.

Serving Suggestions

Serve alongside grilled chicken thighs or pork ribs as a cooling, creamy contrast to charred meat.
Spoon into a soft white bread roll with thick-cut cooked ham and a smear of English mustard.
Pile onto a sharing platter next to potato salad and pickles as part of a cold buffet spread.
Use as a topping for pulled pork or slow-cooked beef brisket in a brioche bun.
Serve as a side with a classic fish and chips supper to balance the richness of the batter.

Storage

Room Temperature

Keep covered for no longer than 2 hours at room temperature, particularly in warm weather, as the mayonnaise-based dressing is not suitable for extended periods outside refrigeration.

Refrigerator

Transfer the coleslaw to an airtight container and refrigerate for up to 3 days. The texture will continue to soften slightly over time as the dressing breaks down the cabbage, so it is at its crispest within the first 24 hours. Give it a good stir before serving if any liquid has gathered at the bottom.

Freezing

This coleslaw is not suitable for freezing. The mayonnaise dressing splits on thawing, and the vegetables lose their texture completely once frozen and defrosted, resulting in a soft, watery result.

Nutrition

Calories: 175 kcal
Carbohydrates: 8g
Protein: 1g
Fat: 15g
Saturated Fat: 2g
Sodium: 210mg

Nutrition values are estimates and may vary depending on the specific ingredients and brands used, as well as the serving size.

FAQs

Can I use red cabbage instead of white cabbage in this coleslaw?

Red cabbage works well as a substitute or a partial swap. It has a slightly firmer texture and a deeper, more peppery flavour than white cabbage, and it gives the finished coleslaw a vivid purple colour. Salt and drain it in exactly the same way as white cabbage.

Can I use Greek yogurt instead of mayonnaise to make a lighter dressing?

Full-fat Greek yogurt is a good substitute for half or all of the mayonnaise. The dressing will be tangier and noticeably lighter in both flavour and richness. Add a touch more sugar and a pinch of salt to balance it out, and taste before combining with the vegetables.

Can this coleslaw be made the day before serving?

It can, and making it the evening before actually improves the flavour as the dressing has time to settle into the vegetables. However, the cabbage will be softer by the next day. If crunch is important, prepare the dressing and the salted, drained vegetables separately, then combine them 30 minutes before serving.

Can I add other vegetables to this coleslaw recipe?

A small amount of finely sliced fennel adds a mild aniseed note that works particularly well with fish dishes. Thinly sliced celery adds extra crunch. Either can be added in small quantities alongside the existing vegetables without altering the balance of the dressing.

Is this coleslaw recipe suitable for a gluten-free diet?

All of the ingredients listed are naturally gluten-free, but it is worth checking the label on the mayonnaise and mustard you use, as some brands include additives or are produced in facilities that handle gluten. A certified gluten-free mayonnaise will make this recipe safe for those with coeliac disease.

Conclusion

This Mary Berry coleslaw recipe is a straightforward, reliable make that delivers genuine crunch and a well-balanced creamy dressing every time. The key steps, salting the cabbage and letting the finished coleslaw rest, take only a few extra minutes but make a considerable difference to the final result. This recipe serves 4 as a generous side dish, or 6 as part of a larger buffet spread.

If coleslaw has a regular place in your summer entertaining or weekday lunches, it is worth getting the method right once so that it becomes second nature. Try it alongside a selection of salads and cold meats at your next gathering. Leave a comment below to share how it turned out, and feel free to share the recipe with anyone who is looking for a dependable, crowd-pleasing side. If you enjoyed this, you might also like the Mary Berry Boiled Fruit Cake Recipe for a classic bake that is just as reliable and satisfying.