A crisp, creamy coleslaw built from finely shredded white cabbage, grated carrot, and thin-sliced red onion, dressed in a sharp, mustardy mayonnaise and soured cream dressing balanced with white wine vinegar and a touch of sugar. It sits well alongside grilled or roasted meat, in sandwiches, or as a straightforward side at the table. The texture is tender but not limp, with a clean, tangy finish.
50g
450g
150g
1tsp
80g
40g
2tsp
1tbsp
1tsp
0.25tsp
2tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 50g | — | — | |
| 2 | | 450g | — | — | |
| 3 | | 150g | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 80g | — | — | |
| 6 | | 40g | — | — | |
| 7 | | 2tsp | — | — | |
| 8 | | 1tbsp | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 0.25tsp | — | — | |
| 11 | | 2tbsp | — | — |
Peel the red onion, discarding the papery skin.
Red onion · 50 g
Slice the peeled red onion as thinly as possible into half-moons.
Tip the thinly sliced red onion into the large bowl.
Hold the white cabbage under cold running water and rinse it well, then set it in the colander to drain briefly.
White cabbage · 450 g
Cut out and discard the tough core from the rinsed white cabbage.
Slice the cored cabbage as finely as you can into thin shreds.
Add the finely shredded cabbage to the large bowl with the onion.
Rinse the carrots under cold running water, scrubbing off any dirt, and let them drain in the colander.
Carrots · 150 gLift the rinsed carrots from the colander onto the chopping board.
Peel the rinsed carrots, discarding the skins.
Grate the peeled carrots on the coarse side of the grater.
Add the grated carrots to the bowl with the cabbage and onion.
Add the fine salt to the vegetables in the bowl.
Fine salt · 1 tspToss everything together with your hands so the salt is evenly distributed through the shredded vegetables.
Leave the salted vegetables to stand for 10 minutes so the salt draws out the excess moisture.
Tip the rested vegetables into the colander, let the liquid drain away, then squeeze them by the handful to press out as much water as you can.
Gather the drained vegetables in your hands and squeeze them firmly in batches to press out as much liquid as possible.
Transfer the squeezed vegetables into a clean large bowl.
Spoon the mayonnaise into a small bowl.
Mayonnaise · 80 g
Add the soured cream to the mayonnaise.
Soured cream · 40 gAdd the Dijon mustard to the mayonnaise and soured cream.
Dijon mustard · 2 tspAdd the white wine vinegar to the bowl.
White wine vinegar · 1 tbspAdd the caster sugar to the dressing ingredients.
Caster sugar · 1 tspAdd the black pepper to the small bowl.
Ground black pepper · 0.25 tspWhisk everything together until you have a smooth, creamy dressing.
Pour the creamy dressing over the squeezed vegetables in the large bowl.
Toss everything together with your hands until the vegetables are thoroughly coated in the creamy dressing.
Place the bowl of coleslaw in the refrigerator.
Chill the coleslaw for at least 25 minutes to let the flavours come together and the texture settle.
Finely chop the flat-leaf parsley leaves.
Flat-leaf parsley · 2 tbsp| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 50 g | | Peel the red onion, discarding the papery skin.⏱ 30sResultPeeled red onion |
| 2 | Peeled red onionstep 1 | | Slice the peeled red onion as thinly as possible into half-moons.⏱ 45sResultThinly sliced red onion |
| 3 | Thinly sliced red onionstep 2 | | Tip the thinly sliced red onion into the large bowl.⏱ 5sResultThinly sliced red onion |
| 4 | 450 g | | Hold the white cabbage under cold running water and rinse it well, then set it in the colander to drain briefly.⏱ 30sResultRinsed white cabbage |
| 5 | — | | Cut out and discard the tough core from the rinsed white cabbage.⏱ 30sResultCored white cabbage |
| 6 | — | | Slice the cored cabbage as finely as you can into thin shreds.⏱ 1 minResultFinely shredded cabbage |
| 7 | Finely shredded cabbagestep 6 | | Add the finely shredded cabbage to the large bowl with the onion.⏱ 5sResultThinly sliced red onion and finely shredded cabbage |
| 8 | 150 g | | Rinse the carrots under cold running water, scrubbing off any dirt, and let them drain in the colander.⏱ 30sResultRinsed carrots |
| 9 | — | | Lift the rinsed carrots from the colander onto the chopping board.⏱ 5sResultRinsed carrots |
| 10 | — | | Peel the rinsed carrots, discarding the skins.⏱ 30sResultPeeled carrots |
| 11 | — | | Grate the peeled carrots on the coarse side of the grater.⏱ 45sResultGrated carrots |
| 12 | Grated carrotsstep 11 | | Add the grated carrots to the bowl with the cabbage and onion.⏱ 5sResultThinly sliced red onion and finely shredded cabbage and grated carrots |
| 13 | 1 tsp | | Add the fine salt to the vegetables in the bowl.⏱ 5sResultFinely shredded cabbage and grated carrot mixture |
| 14 | — | | Toss everything together with your hands so the salt is evenly distributed through the shredded vegetables.⏱ 15sResultSalted vegetables |
| 15 | — | | Leave the salted vegetables to stand for 10 minutes so the salt draws out the excess moisture.⏱ 10 minResultRested salted vegetables |
| 16 | Rested salted vegetablesstep 15 | | Tip the rested vegetables into the colander, let the liquid drain away, then squeeze them by the handful to press out as much water as you can.⏱ 15sResultDrained vegetables |
| 17 | — | | Gather the drained vegetables in your hands and squeeze them firmly in batches to press out as much liquid as possible.⏱ 20sResultSqueezed vegetables |
| 18 | Squeezed vegetablesstep 17 | | Transfer the squeezed vegetables into a clean large bowl.⏱ 10sResultSqueezed vegetables |
| 19 | 80 g | | Spoon the mayonnaise into a small bowl.⏱ 5sResultMayonnaise |
| 20 | 40 g | | Add the soured cream to the mayonnaise.⏱ 5sResultMayonnaise and soured cream |
| 21 | 2 tsp | | Add the Dijon mustard to the mayonnaise and soured cream.⏱ 5sResultMayonnaise and soured cream and dijon mustard |
| 22 | 1 tbsp | | Add the white wine vinegar to the bowl.⏱ 5sResultMayonnaise and soured cream mixture |
| 23 | 1 tsp | | Add the caster sugar to the dressing ingredients.⏱ 5sResultMayonnaise and soured cream mixture |
| 24 | 0.25 tsp | | Add the black pepper to the small bowl.⏱ 5sResultMayonnaise and soured cream mixture |
| 25 | — | | Whisk everything together until you have a smooth, creamy dressing.⏱ 20sResultCreamy dressing |
| 26 | Creamy dressingstep 25 | | Pour the creamy dressing over the squeezed vegetables in the large bowl.⏱ 10sResultCreamy dressing and squeezed vegetables |
| 27 | — | | Toss everything together with your hands until the vegetables are thoroughly coated in the creamy dressing.⏱ 20sResultColeslaw |
| 28 | — | | Place the bowl of coleslaw in the refrigerator.⏱ 5sResultColeslaw |
| 29 | — | | Chill the coleslaw for at least 25 minutes to let the flavours come together and the texture settle.⏱ 25 minResultChilled coleslaw |
| 30 | — | | Remove the bowl of coleslaw from the refrigerator.⏱ 5sResultChilled coleslawused in step 32 |
| 31 | 2 tbsp | | Finely chop the flat-leaf parsley leaves.⏱ 30sResultFinely chopped parsley |
| Total Time | 44 min | ||
| Nutrient | Per serving |
|---|---|
| 212kcal | |
| 3g | |
| 17g | |
| 4g | |
| 13g | |
| 8g | |
| 4g | |
| 829mg |
A crisp, creamy coleslaw built from finely shredded white cabbage, grated carrot, and thin-sliced red onion, dressed in a sharp, mustardy mayonnaise and soured cream dressing balanced with white wine vinegar and a touch of sugar. It sits well alongside grilled or roasted meat, in sandwiches, or as a straightforward side at the table. The texture is tender but not limp, with a clean, tangy finish.
What you’ll doYou will slice red onion and cabbage finely and grate carrots, salt them and leave them to stand so they release their water, then drain and squeeze them. The vegetables are tossed in a sharp, mustardy mayonnaise dressing.
