Mary Berry Rainbow Coleslaw Recipe

This vibrant Mary Berry Rainbow Coleslaw Recipe is a far cry from soggy, mayonnaise-heavy salads, featuring crunchy red cabbage, carrots, and celeriac tossed in a light, tangy dressing. By mixing mayonnaise with natural yogurt and Dijon mustard, the sauce coats the vegetables without drowning them, offering a fresh, crisp side dish perfect for summer barbecues.

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Mary Berry Rainbow Coleslaw Ingredients

The Crunchy Vegetables:

• 1/2 small Red Cabbage (about 250g): Shredded finely. The deep purple adds the “rainbow” element and a satisfying crunch.
• 1/2 small White Cabbage (about 250g): Shredded finely. Using two cabbages adds visual contrast and texture.
• 2 medium Carrots: Peeled and coarsely grated.
• 1 small Celeriac (about 250g): Peeled and coarsely grated. This is Mary’s secret ingredient, adding a subtle nutty flavor.
• 1 bunch Spring Onions: Trimmed and finely chopped.

The Light Dressing:

• 4 tbsp Good-Quality Mayonnaise: Provides the creamy base.
• 4 tbsp Natural Yogurt: Lightens the dressing and adds a fresh tang.
• 1 tsp Dijon Mustard: For a savory kick.
• 1 tsp White Wine Vinegar: Adds acidity to cut through the richness.
• Salt and Freshly Ground Black Pepper: To season.

How To Make Mary Berry Rainbow Coleslaw

1. Prep the Veg: Prepare all your vegetables first. Shred the red and white cabbages as finely as possible using a sharp knife or a mandoline. Peel and grate the carrots and celeriac coarsely (you don’t want mushy pulp). Finely chop the spring onions.
2. Combine in Bowl: Place all the prepared vegetables into a large, wide mixing bowl. Using your hands or two large spoons, toss them together until the colors are evenly distributed.
3. Whisk the Dressing: In a separate small bowl or jug, whisk together the mayonnaise, natural yogurt, Dijon mustard, and white wine vinegar. Season generously with salt and black pepper.
4. Dress and Toss: Pour the dressing over the vegetables. Toss thoroughly again until every shred of cabbage and carrot is lightly coated in the creamy sauce.
5. Chill: Cover the bowl with cling film and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the vegetables to soften slightly while staying crisp.
6. Serve: Give it one final toss before transferring to a serving bowl.

Recipe Tips

• Celeriac Care: Celeriac discolors quickly once peeled. Grate it last, or toss the grated strands in a little lemon juice if you aren’t ready to dress the salad immediately.
• Fine Shredding: The texture of coleslaw depends on the cut. Thick chunks of cabbage are unpleasant to eat raw. Take the time to slice it paper-thin.
• Make Ahead: This coleslaw tastes even better after a few hours in the fridge as the dressing marinates the cabbage. However, after 24 hours, the red cabbage may start to bleed pink into the white dressing.
• Lighter Option: For an even healthier version, swap the mayonnaise entirely for Greek yogurt, but add a pinch of sugar to balance the acidity.

What To Serve With Rainbow Coleslaw

• BBQ Ribs: The crisp acidity cuts through sticky, sweet barbecue sauce.
• Pulled Pork: Pile it high on a brioche bun with slow-cooked pork.
• Quiche: A fresh side for a picnic lunch.
• Jacket Potato: A healthy, crunchy topping for a baked potato.

How To Store Rainbow Coleslaw

• Refrigerate: Store in an airtight container for up to 3 days. Stir well before serving as the liquid may separate slightly.
• No Freezing: Do not freeze coleslaw. The vegetables will lose all their crunch and become watery mush upon thawing.

Mary Berry Rainbow Coleslaw Nutrition Facts

• Calories: 140 kcal
• Fat: 10g
• Carbohydrates: 8g
• Protein: 2g
• Fiber: 3g

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Mary Berry Three Bean Salad Recipe
• Mary Berry Potato Salad Recipe
• Mary Berry Roasted Veg Recipe