Category: salad

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

James Martin’s salad dressing recipes are simple, fresh, and full of flavour, turning even the most basic salad into something special. These classic dressings are light, silky, and perfectly balanced with tangy acidity, smooth oils, and subtle seasoning. They are quick to prepare and ideal for everyday meals or elegant dinner tables. Most dressings take just 5 to 10 minutes to mix, making them an easy way to elevate fresh greens and vegetables.

Ingredients

For the Classic French Dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Sea salt, to taste
• Freshly ground black pepper

For the Lemon and Herb Dressing

• 4 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 small garlic clove, finely crushed
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh chives
• Salt and black pepper, to taste

For the Creamy Mustard Dressing

• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tbsp mayonnaise
• ½ tsp caster sugar
• Salt and black pepper, to taste

How to Make James Martin Salad Dressing Recipes

• Prepare the base: Place the vinegar or lemon juice into a small mixing bowl or jar. Add the mustard and honey if using. Whisk together until the ingredients combine smoothly.
• Add the oil: Slowly pour in the olive oil while whisking continuously. This helps the dressing emulsify and become smooth and slightly thick.
• Add flavourings: Stir in crushed garlic, herbs, or mayonnaise depending on the dressing you are preparing. Mix well until evenly combined.
• Season carefully: Add a pinch of sea salt and freshly ground black pepper. Taste and adjust the seasoning if needed.
• Rest briefly: Let the dressing stand for a few minutes so the flavours blend together. Shake or whisk again before serving.
• Toss with salad: Drizzle the dressing over freshly prepared salad just before serving and toss lightly so the leaves are evenly coated.

Tips

How do I stop the dressing from separating?

Whisk the oil slowly into the vinegar or lemon juice while mixing constantly. Adding mustard or honey also helps keep the dressing emulsified.

Can I adjust the acidity?

Yes. If the dressing tastes too sharp, add a little more olive oil or a small drizzle of honey to balance the acidity.

What is the best oil to use?

Extra virgin olive oil works best because it has a rich flavour. For a lighter taste, use a mild olive oil or blend it with sunflower oil.

Should dressing be added before serving?

Always dress salads just before serving. This keeps the leaves crisp and prevents them from becoming soft.

Serving Suggestions

• Drizzle over fresh green salads with lettuce, cucumber, and tomatoes
• Serve with grilled chicken or seafood salads
• Toss with roasted vegetables for extra flavour
• Use as a light dressing for pasta or potato salad
• Spoon over avocado and tomato slices

Storage

Room Temperature

Fresh dressing can sit at room temperature for about 30 minutes before serving. Shake or whisk again before using.

Refrigerator

Store in a sealed jar in the refrigerator for up to 5 days. Allow the dressing to come to room temperature and shake well before serving.

Freezing

Freezing is not recommended for most salad dressings as the oil and vinegar may separate and affect the texture.

Nutrition

• Calories: 120 kcal
• Carbohydrates: 1 g
• Protein: 0.2 g
• Fat: 13 g
• Saturated Fat: 2 g
• Sodium: 85 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

This James Martin potato salad is a classic British side made properly. Creamy, comforting, and full of gentle flavour, it combines tender potatoes with a rich, well-balanced dressing. It is an easy recipe that suits beginners and experienced cooks alike, and it comes together in about 35 minutes from start to finish.

Ingredients

For the potatoes

• 1 kg new potatoes or waxy potatoes
• 1 tsp salt, for boiling

For the dressing

• 200 g full-fat mayonnaise
• 2 tbsp crème fraîche
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• Salt, to taste
• Freshly ground black pepper, to taste

For the additions

• 3 spring onions, finely sliced
• 2 tbsp fresh chives, chopped
• 1 small shallot, very finely diced
• 1 tbsp fresh parsley, chopped

How to Make James Martin Potato Salad

• Prepare the potatoes: Wash the potatoes and cut any large ones into even-sized pieces. Place them in a large pan of cold salted water and bring to a gentle boil.
• Cook the potatoes: Simmer for 15 to 18 minutes until just tender when pierced with a knife. Drain well and allow the steam to escape for 5 minutes so excess moisture evaporates.
• Make the dressing: In a large bowl, mix the mayonnaise, crème fraîche, Dijon mustard, and white wine vinegar until smooth. Season lightly with salt and black pepper.
• Combine while warm: Add the warm potatoes to the dressing and gently fold until evenly coated. Warm potatoes absorb flavour better and improve the final texture.
• Add the extras: Stir in the spring onions, shallot, chives, and parsley. Mix carefully to keep the potatoes intact.
• Rest and serve: Allow the salad to rest for 10 minutes before serving. Taste and adjust seasoning if needed.

Tips

Why is my potato salad watery?

This usually happens if the potatoes are mixed while too wet. Always let them steam dry briefly after draining.

Should I peel the potatoes?

No. Leaving the skins on adds texture and flavour, especially when using new potatoes.

Can I make it more tangy?

Add an extra teaspoon of vinegar or a squeeze of lemon juice to sharpen the dressing.

How do I keep the potatoes from breaking?

Use waxy potatoes and fold gently using a spatula rather than stirring vigorously.

Serving Suggestions

• Serve alongside grilled chicken or roast beef
• Perfect with barbecued sausages or burgers
• Ideal as part of a cold buffet or picnic spread

Storage

Room temperature

Do not leave out for more than 2 hours due to the mayonnaise-based dressing.

Refrigerator

Store in an airtight container for up to 3 days. Stir gently before serving.

Freezing

Freezing is not recommended as the dressing will separate and affect texture.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 28 g
• Protein: 4 g
• Fat: 22 g
• Saturated fat: 4 g
• Sodium: 420 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs