Hamdi Saidani Jamie Oliver’s Coleslaw is one of the best and easy coleslaw recipes ever. This Coleslaw is made of cabbage (green, red, or purple) and carrots, combined with a creamy dressing made from mayo, vinegar (both white and cider), sugar, and celery seeds. This coleslaw can last for about 3-4 days in the fridge and can serve approximately 6 people.
Jamie Oliver Coleslaw Ingredients
- 3 cups green cabbage finely shredded
- 2 cups purple cabbage finely shredded
- 1 cup carrot finely shredded
Dressing Ingredients:
- ½ cup mayonnaise/dressing
- 1 tablespoon white vinegar
- ½ tablespoon cider vinegar
- 2 teaspoons sugar
- ½ teaspoon celery seeds
- Salt and pepper to taste
How To Chop The Veggies For Coleslaw
You’ll need to finely shred both green and red cabbage. You can use a food processor, a mandoline, or a sharp knife for this task. For the carrots, a box grater works best. The key is to get the vegetables as thin as possible for the best texture.
How To Make Jamie Oliver Coleslaw Dressing
In a large bowl, mix together mayonnaise, two types of vinegar (white and cider), sugar, and celery seeds. Stir these ingredients until you have a smooth and creamy dressing.
How To Make Jamie Oliver Coleslaw
Add your shredded vegetables to the bowl with the dressing. Mix everything well so that every bit of the veggies is coated with the dressing. After that, place your coleslaw in the fridge for at least an hour. This step is crucial as it allows the flavors to meld together.
How To Make Coleslaw More Creamy
Add more mayonnaise to your dressing for a creamier texture. Also, allowing the coleslaw to chill in the fridge for a longer time will help the vegetables soften and soak up more dressing, making your coleslaw even creamier.
Recipe Tips
- Don’t Skip the Celery Seed: This might seem like a small ingredient, but it’s actually key to the flavor of your coleslaw. It adds a distinct and necessary flavor, so make sure to include it.
- Use a Large Bowl for Mixing: When you’re mixing your coleslaw, use a large bowl. This will make it easier to combine all the ingredients evenly. Plus, it’s one less dish to clean up afterward.
- Chill Your Coleslaw: Coleslaw tastes best when it’s been chilled for a couple of hours. This allows the flavors to meld together and the cabbage to soften.
- Keep it Cool: If you’re serving your coleslaw at a potluck or outdoor event, make sure to keep it cool. You can do this by placing your bowl of coleslaw in a larger bowl filled with ice. This will ensure it stays fresh and safe to eat.
Coleslaw Variations
- Add Apples: For a sweet and crunchy twist, add a finely chopped apple to your coleslaw. A tart variety like Granny Smith works well. You’ll need about one medium apple.
- Add Beetroot: For an earthy flavor and a pop of color, add some shredded beetroot to your coleslaw. One medium beetroot should be enough.
- Add Avocado: For a creamy and healthy addition, mix in a diced avocado. Make sure to add it just before serving so it doesn’t brown. One avocado should be sufficient.
- Make it Spicy: If you like a bit of heat, add a finely chopped jalapeno or a dash of cayenne pepper to your coleslaw.
- Use Yogurt Instead of Mayo: For a lighter, tangier coleslaw, replace the mayonnaise with an equal amount of plain Greek yogurt.
What To Eat With Coleslaw
Serve this Jamie Oliver coleslaw as side for Beef Tenderloin, Beef Chili, Prawn Puri, Apricots Chicken Tagine or Leftover Lamb Curry.
How To Make Coleslaw Ahead Of Time
Just chop and prepare the veggies and the dressing 2-3 days in advance, then store them in the fridge. When you are ready to serve, remove them from the fridge, mix them together, and serve.
How Long Does Homemade Coleslaw Last
Homemade coleslaw can last in the fridge for 3-4 days. The correct way to store it is to put it in a glass container and keep it in the fridge. After a couple of days, coleslaw may release some water, so it’s recommended to drain it and add a small amount of mayonnaise before serving.
Can You Freeze Coleslaw With Mayonnaise
No, coleslaw cannot be frozen because it is made with mayonnaise, and mayonnaise does not freeze well.
Coleslaw Calories And Nutrition Facts
- Calories: 160
- Carbohydrates: 8g
- Protein: 1g
- Fat: 14g
- Saturated Fat: 2g
- Polyunsaturated Fat: 8g
- Monounsaturated Fat: 3g
- Trans Fat: 1g
- Cholesterol: 8mg
- Sodium: 148mg
- Potassium: 207mg
- Fiber: 2g
- Sugar: 5g
FAQs
Is Coleslaw Keto
This coleslaw is not keto-friendly because it contains sugar. However, you can make a keto-friendly version by replacing the sugar with a keto-friendly sweetener such as stevia or erythritol.
Is Coleslaw Gluten Free
Yes, this coleslaw recipe is gluten-free.
Is Coleslaw Vegan
This coleslaw is not vegan because it contains mayonnaise, which is made from eggs. However, you can make a vegan version by replacing the mayonnaise with a vegan alternative.
Can You Make Coleslaw With Sweetheart Cabbage
Yes, you can make coleslaw with sweetheart cabbage. Just replace the green and purple cabbage in the recipe with sweetheart cabbage.
Can You Use Savoy Cabbage For Coleslaw
Yes, you can make coleslaw with savoy cabbage. Just replace the green and purple cabbage in the recipe with savoy cabbage.
Try More Recipes:
Jamie Oliver Coleslaw Recipe
Description
Jamie Oliver’s Coleslaw is one of the best and easy coleslaw recipes ever. This Coleslaw is made of cabbage (green, red, or purple) and carrots, combined with a creamy dressing made from mayo, vinegar (both white and cider), sugar, and celery seeds. This coleslaw perfect for barbecues or as a summer salad.
Jamie Oliver Coleslaw Ingredients
Dressing Ingredients:
How To Make Jamie Oliver Coleslaw
- Finely shred green and red cabbage using a food processor, mandoline, or sharp knife. Shred carrots using a box grater. Aim for thin shreds for the best texture.
- In a large bowl, mix together mayonnaise, two types of vinegar (white and cider), sugar, and celery seeds. Stir these ingredients until you have a smooth and creamy dressing.
- Add the shredded vegetables to the bowl with the dressing. Mix well to ensure all the vegetables are coated with the dressing. Chill the coleslaw in the fridge for at least an hour to allow the flavors to meld together.
Notes
- Don’t Skip the Celery Seed: This might seem like a small ingredient, but it’s actually key to the flavor of your coleslaw. It adds a distinct and necessary flavor, so make sure to include it.
- Use a Large Bowl for Mixing: When you’re mixing your coleslaw, use a large bowl. This will make it easier to combine all the ingredients evenly. Plus, it’s one less dish to clean up afterward.
- Chill Your Coleslaw: Coleslaw tastes best when it’s been chilled for a couple of hours. This allows the flavors to meld together and the cabbage to soften.
- Keep it Cool: If you’re serving your coleslaw at a potluck or outdoor event, make sure to keep it cool. You can do this by placing your bowl of coleslaw in a larger bowl filled with ice. This will ensure it stays fresh and safe to eat.
