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Delia Smith Coleslaw Recipe

Delia Smith Coleslaw Recipe

Delia Smith’s coleslaw recipe is crisp, creamy and tangy, with a simple salting step that stops it going watery. Perfect for barbecues and sandwiches.
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Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 6 People
Course: Salad
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • Slaw:
  • ¼ large white cabbage about 350g, finely shredded
  • 2 large carrots coarsely grated
  • 1 small red onion very finely sliced
  • 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

Method
 

  1. Shred the cabbage finely.
  2. Toss with the salt and ½ teaspoon sugar in a colander and leave for 30 minutes.
  3. Rinse and squeeze the cabbage dry.
  4. Whisk together the dressing ingredients.
  5. Toss the cabbage, carrots and onion with the dressing.
  6. Taste, adjust and chill for at least 30 minutes.
  7. Stir and serve.

Notes

Salt, rinse and squeeze the cabbage to keep the slaw crisp and the dressing thick.
Shred the cabbage as finely as you can.
A mix of mayonnaise and yoghurt gives a light, creamy dressing.
Chill for at least 30 minutes before serving.
Not suitable for freezing.