James Martin Coleslaw Recipe

Name: James Martin Coleslaw Recipe
Prep time: 20 min
Ingredients: ½ white cabbage, shredded; 2 carrots, grated; 1 red onion, sliced; 1 apple, grated (optional); 150ml mayonnaise; 2 tbsp natural yoghurt; 1 tbsp Dijon mustard; 1 tbsp vinegar or lemon juice; Salt and black pepper

This James Martin coleslaw is a crisp, creamy side that brings together fresh vegetables with a smooth, tangy dressing. It has a lovely balance of crunch and richness, with just enough sharpness to keep it refreshing. The recipe is simple to prepare and ideal for beginners, requiring no cooking at all. From start to finish, it takes around 20 minutes, making it perfect for quick lunches, barbecues, or family dinners.

Ingredients

For the coleslaw base

½ white cabbage, finely shredded
2 large carrots, peeled and grated
1 small red onion, finely sliced
1 small apple, grated (optional for sweetness)

For the dressing

150ml mayonnaise
2 tbsp natural yoghurt
1 tbsp Dijon mustard
1 tbsp white wine vinegar or lemon juice
Salt and freshly ground black pepper, to taste

How to Make James Martin Coleslaw Recipe

Prepare the vegetables: Finely shred the cabbage, grate the carrots, and slice the red onion as thinly as possible. Place everything into a large mixing bowl.
Make the dressing: In a separate bowl, mix together the mayonnaise, yoghurt, Dijon mustard, and vinegar or lemon juice until smooth and creamy.
Season well: Add a pinch of salt and freshly ground black pepper to the dressing, adjusting to your taste.
Combine: Pour the dressing over the shredded vegetables and toss thoroughly until everything is evenly coated.
Chill before serving: Cover and refrigerate for at least 30 minutes to allow the flavours to develop and the texture to soften slightly.

Tips

How do I keep the coleslaw crunchy?

Use fresh vegetables and avoid overdressing. Add the dressing just before serving if you prefer maximum crunch.

Can I make it lighter?

Replace some or all of the mayonnaise with extra yoghurt for a fresher, lighter result.

How do I stop it from becoming watery?

Lightly salt the cabbage and let it sit for 10 minutes, then squeeze out excess moisture before mixing.

Can I add extra flavour?

Fresh herbs such as parsley or chives, or a pinch of celery salt, can add extra depth and freshness.

Serving Suggestions

Serve alongside grilled meats or barbecue dishes
Add to sandwiches or burgers for extra crunch
Pair with baked potatoes or picnic spreads
Enjoy as a fresh side for fried chicken or fish

Storage

Room temperature

Coleslaw should not be left out for more than 2 hours due to the creamy dressing.

Refrigerator

Store in an airtight container for up to 2 days. Stir well before serving as the dressing may settle.

Freezing

Freezing is not recommended as the vegetables will lose their crisp texture once thawed.

Nutrition

Calories: 180 kcal
Carbohydrates: 10g
Protein: 2g
Fat: 14g
Saturated Fat: 2g
Sodium: 220mg

Note: These values are approximate and may vary depending on ingredients used.

FAQs

Can I make coleslaw in advance?

Yes, you can prepare it a few hours ahead and keep it chilled. It often tastes better once the flavours have had time to develop.

What cabbage is best for coleslaw?

White cabbage is traditional, but you can also use red cabbage or a mix for added colour and flavour.

Can I make this without mayonnaise?

Yes, you can use all yoghurt or a vinaigrette-style dressing for a lighter version.

How long does homemade coleslaw last?

It will keep in the fridge for up to 2 days, but it is best eaten fresh for the best texture.