This fresh and creamy rainbow coleslaw is a delicious twist on the classic! Made with crunchy cabbage, sweet carrots, and crisp celery, it’s coated in a light and tangy Greek yoghurt dressing for a healthier touch. Fresh herbs add a burst of flavour, making it the perfect side dish for BBQs, sandwiches, or grilled meats.
This easy rainbow coleslaw can be made ahead and stays crisp and delicious for hours. Whether you’re serving it at a picnic or as a quick weeknight side, it’s a simple and refreshing addition to any meal!
Ingredients Needed:
- ½ small white cabbage
- ½ small red cabbage
- 3 celery sticks
- 2 carrots, peeled
- 2 tbsp finely chopped parsley
- 150g (5oz) natural Greek yoghurt
- 8 tbsp full-fat mayonnaise
- 3 tbsp Dijon mustard
- 1½ tbsp caster sugar
- 1 tbsp white wine vinegar
- 4 spring onions, chopped
- Salt and freshly ground black pepper
- 3 tbsp finely snipped chives, to serve
How To Make Rainbow Coleslaw
- Prepare the Vegetables: Shred the white and red cabbage, finely slice the celery, and grate the carrots. You can do this by hand or use a food processor for a quicker option. Place everything in a large mixing bowl and add the chopped parsley.
- Make the Dressing: In a separate bowl, whisk together the yoghurt, mayonnaise, Dijon mustard, sugar, white wine vinegar, and chopped spring onions.
- Combine and Serve: When ready to serve, pour the dressing over the vegetables and toss everything well to coat. Season with salt and black pepper, then sprinkle over the snipped chives before serving.
Recipe Tips
- Use full-fat mayonnaise to keep the dressing smooth and creamy. If using low-fat mayonnaise, serve within a couple of hours to prevent the coleslaw from becoming watery.
- Want a stronger flavour? Add a little more Dijon mustard for an extra tangy kick.
- Make ahead: You can prepare the coleslaw up to 6 hours in advance. Just add the chives right before serving for the freshest taste.
How To Store For Later
Storing in the Fridge: Keep any leftover coleslaw in an airtight container in the fridge for up to 2 days. Give it a good stir before serving, as the dressing may separate slightly.
Coleslaw does not freeze well due to the yoghurt and mayonnaise dressing. It’s best enjoyed fresh.
How Do I Keep Coleslaw From Getting Watery?
Using full-fat mayonnaise helps the dressing coat the vegetables properly. If using low-fat mayonnaise, serve within a couple of hours to avoid excess liquid.
Also, draining excess moisture from the cabbage after shredding can help.
Can I Use Low-Fat Yoghurt Instead Of Greek Yoghurt?
Yes, but Greek yoghurt gives the dressing a thicker texture and a richer flavour. If using low-fat yoghurt, the coleslaw may be a bit runnier.
Try More Recipes:
- Mary Berry Vegetable Kebabs
- Mary Berry Roasted Vegetable Wellington
- Smoked Salmon On Rye With Cucumber Pickle
- Mary Berry Smoked Haddock Soup
Mary Berry Rainbow Coleslaw
Description
Rainbow Coleslaw – Fresh, crunchy, and bursting with colour! This creamy coleslaw is made with crisp red and white cabbage, sweet carrots, and a tangy Greek yoghurt dressing for a lighter twist. Tossed with fresh herbs, it’s the perfect side for BBQs, sandwiches, or any meal that needs a little extra crunch and flavour!
Ingredients
Instructions
- Prepare the Vegetables: Shred the white and red cabbage, finely slice the celery, and grate the carrots. You can do this by hand or use a food processor for a quicker option. Place everything in a large mixing bowl and add the chopped parsley.
- Make the Dressing: In a separate bowl, whisk together the yoghurt, mayonnaise, Dijon mustard, sugar, white wine vinegar, and chopped spring onions.
- Combine and Serve: When ready to serve, pour the dressing over the vegetables and toss everything well to coat. Season with salt and black pepper, then sprinkle over the snipped chives before serving.