This easy James Martin coleslaw is creamy, fresh, and flavorful. Made with two types of cabbage, carrots, and a tangy dressing, it’s a perfect side for BBQs, sandwiches, or a light lunch. It is quick to make and even better after chilling.

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Ingredients Needed:

Scant 3/4 cup mayo or Vegan Mayo
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
¾ teaspoon celery seeds
¼ teaspoon sea salt
Freshly ground black pepper
6 cups shredded green cabbage
2 cups shredded red cabbage
2 medium carrots, sliced into thin peels
3 scallions, chopped

How To Make Coleslaw Recipe?

Make the dressing: In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and a few grinds of black pepper until smooth.
Mix the vegetables: In a large bowl, combine the green cabbage, red cabbage, carrots, and scallions.
Combine everything: Pour the dressing over the veggies and toss well until fully coated.
Taste and adjust: Add more salt or pepper if needed. Chill before serving for the best flavor.

Recipe Tips:

Dry the cabbage well: After shredding, pat the cabbage dry with a paper towel. Too much water makes the coleslaw watery and dulls the flavor.
Use thin carrot strips: Use a vegetable peeler to make long, thin strips of carrot. This gives a nice texture and blends better with the cabbage.
Chill before serving: Let the coleslaw sit in the fridge for at least 30 minutes before serving. It helps the flavors mix and makes it taste fresher.
Balance the dressing: Taste the dressing before mixing. If it’s too tangy, add a bit more mayo. If it’s too creamy, add a splash of vinegar.
Don’t overdress the slaw: Add a little dressing at a time and mix. You can always add more, but too much will make it soggy.

How To Store Leftovers?

First, let the leftover coleslaw cool to room temperature. Then transfer it to an airtight container and place it in the fridge. It will stay fresh for up to 3 days. Stir before serving again to mix the dressing back in.

Nutrition Facts:

Calories: 160 kcal
Total Fat: 13g
Saturated Fat: 1.5g
Cholesterol: 5mg
Sodium: 180mg
Potassium: 220mg
Total Carbohydrate: 10g
Dietary Fiber: 2g
Sugars: 5g
Protein: 1g

Try More James Martin Recipes:

James Martin Chocolate Chip Muffins Recipe
James Martin Pulled Pork Recipe

James Martin Coleslaw Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

160

kcal

Ingredients

Scant 3/4 cup mayo or Vegan Mayo
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon pure maple syrup
¾ teaspoon celery seeds
¼ teaspoon sea salt
Freshly ground black pepper
6 cups shredded green cabbage
2 cups shredded red cabbage
2 medium carrots, sliced into thin peels
3 scallions, chopped

Directions

Make the dressing: In a medium bowl, whisk together the mayo, apple cider vinegar, mustard, maple syrup, celery seeds, salt, and a few grinds of black pepper until smooth.
Mix the vegetables: In a large bowl, combine the green cabbage, red cabbage, carrots, and scallions.
Combine everything: Pour the dressing over the veggies and toss well until fully coated.
Taste and adjust: Add more salt or pepper if needed. Chill before serving for the best flavor.

Notes

Dry the cabbage well: After shredding, pat the cabbage dry with a paper towel. Too much water makes the coleslaw watery and dulls the flavor.
Use thin carrot strips: Use a vegetable peeler to make long, thin strips of carrot. This gives a nice texture and blends better with the cabbage.
Chill before serving: Let the coleslaw sit in the fridge for at least 30 minutes before serving. It helps the flavors mix and makes it taste fresher.
Balance the dressing: Taste the dressing before mixing. If it’s too tangy, add a bit more mayo. If it’s too creamy, add a splash of vinegar.
Don’t overdress the slaw: Add a little dressing at a time and mix. You can always add more, but too much will make it soggy.