Amelia Grace Shop-bought coleslaw has put a lot of people off, which is a shame, because homemade is nothing like it. It is crisp, fresh and tangy, with a light, creamy dressing, and it takes about 15 minutes to make.
The one problem with homemade coleslaw is that it can turn watery after an hour or two in the fridge, leaving a puddle at the bottom of the bowl.
There is a simple trick for that, and it is the main thing I want to share with you here.
Why Salting the Cabbage First Keeps Coleslaw Crisp
Cabbage is full of water, and salt draws it out.
If you mix raw cabbage straight into a creamy dressing, the salt in the dressing slowly pulls water out of the cabbage while it sits, and that water thins the dressing into a pale liquid.
Tossing the shredded cabbage with a little salt and sugar first, leaving it for 30 minutes, then squeezing it dry, removes that water in advance. The cabbage stays crunchy, and the dressing stays thick and creamy, even a day later.
Ingredients for Delia Smith Coleslaw
Slaw:
- ¼ large white cabbage (about 350g), finely shredded
- 2 large carrots, coarsely grated
- 1 small red onion, very finely sliced (or 4 spring onions)
- 1 tsp fine salt
- ½ tsp caster sugar
Dressing:
- 4 tbsp good mayonnaise
- 3 tbsp natural yoghurt
- 1 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1 tsp caster sugar
- Freshly ground black pepper
- ½ tsp celery seeds (optional)
How to Make Delia Smith Coleslaw — Step by Step
Step 1 — Shred the Cabbage
Remove the tough core from the cabbage, then shred the leaves as finely as you can with a sharp knife, a mandoline or the slicing blade of a food processor.
Step 2 — Salt the Cabbage
Put the cabbage in a colander over a bowl. Toss with the salt and ½ teaspoon of sugar and leave for 30 minutes.
Step 3 — Squeeze Dry
Rinse the cabbage briefly under cold water, then squeeze it as dry as you can with your hands, or press it in a clean tea towel.
Step 4 — Mix the Dressing
In a large bowl, whisk together the mayonnaise, yoghurt, vinegar, mustard, 1 teaspoon sugar, pepper and celery seeds, if using.
Step 5 — Combine
Add the cabbage, carrots and onion to the dressing and toss until well coated.
Step 6 — Taste and Chill
Taste and adjust the seasoning. Cover and chill for at least 30 minutes, to let the flavours settle.
Step 7 — Serve
Give it a good stir and serve.
My Top Tips for the Best Delia Smith Coleslaw
Shred finely. Thin shreds are easy to eat and absorb the dressing.
Salt, rinse and squeeze. It adds 30 minutes, but your coleslaw will stay crisp for days.
Use a mix of mayonnaise and yoghurt. The yoghurt keeps it light and fresh, while the mayonnaise gives it richness.
Add the vinegar. A touch of acidity cuts through the creaminess and keeps the flavour bright.
Let it rest. Half an hour in the fridge makes the flavours come together.
Grate carrots on the large holes. They stay crunchy rather than going to mush.
Serving Suggestions
Serve with jacket potatoes, barbecued chicken or ribs, burgers or a ham sandwich. It is also lovely piled into a toasted bun with pulled pork.
How to Store Delia Smith Coleslaw
In the fridge: Store in an airtight container for up to 3 days. Stir before serving.
At room temperature: Fine for an hour or two at a picnic or barbecue. Keep it cool in warm weather.
In the freezer: Not suitable. The mayonnaise splits and the cabbage turns limp.
Delia Smith Coleslaw Recipe
Ingredients
Method
- Shred the cabbage finely.
- Toss with the salt and ½ teaspoon sugar in a colander and leave for 30 minutes.
- Rinse and squeeze the cabbage dry.
- Whisk together the dressing ingredients.
- Toss the cabbage, carrots and onion with the dressing.
- Taste, adjust and chill for at least 30 minutes.
- Stir and serve.
Notes
Frequently Asked Questions About Delia Smith Coleslaw
Why does my coleslaw go watery?
The cabbage releases water as it sits in the salty dressing. Salting and squeezing the cabbage first prevents it.
Can I make it ahead?
Yes. Prepared this way, it keeps well for up to 3 days and is good after a few hours in the fridge.
Can I make it without mayonnaise?
Yes. Use all natural yoghurt, or a mix of yoghurt and a little olive oil, with a squeeze of lemon, for a lighter dressing.
What else can I add?
Finely sliced celery, grated apple, raisins, chopped parsley or toasted sunflower seeds all work well.
