Mary Berry Rainbow Coleslaw

Let me tell you—this isn’t your average coleslaw. I first made Mary’s Rainbow Coleslaw on a whim for a BBQ where I’d already burnt the burgers (classic me). But this? This saved the day. It was fresh, colourful, creamy without being heavy, and had a real zing from the mustard and vinegar that cuts through even the greasiest sausages.

The only thing that went wrong? I made it too early, dressed it too soon, and by dinner, it was a bit… slouchy. Still tasty, but that perfect crunch had gone walkabout. The second time, I held back the dressing until the last minute—and it was spot on. Let me walk you through how to keep that crisp magic alive.

What Makes This Recipe Special

This coleslaw is all about balance. The Greek yoghurt lightens the classic mayo base, while still giving you that creamy mouthfeel. Two kinds of cabbage add visual pop and crunch, and the celery brings a freshness most coleslaws miss. And then—Dijon mustard. Not overpowering, but just enough to wake the whole thing up. Mary really nailed it with the herb mix too—parsley for brightness, chives for a gentle oniony kick. It’s the kind of side dish that people go back for before the main course.

INGREDIENTS + WHY THEY MATTER

• ½ White Cabbage + ½ Red Cabbage – The core of the crunch. Slice them as thinly as you can—thick chunks won’t soften properly.
• 3 Celery Stalks – Adds lightness and snap. I’ve skipped it once—it wasn’t the same.
• 2 Carrots – For sweetness and colour. Grate them coarsely for best texture.
• 150g Greek Yoghurt (Full Fat) – Thick, tangy, and doesn’t make the slaw watery like regular yoghurt.
• 8 tbsp Mayonnaise (Full Fat) – Keeps the dressing creamy and stable. Low-fat mayo turns the slaw soggy faster.
• 3 tbsp Dijon Mustard – Adds sharpness. If you love a bit of kick, sneak in a touch more.
• 1½ tbsp Caster Sugar – Balances the acidity. Brown sugar works too, for a slightly deeper sweetness.
• 1 tbsp White Wine Vinegar – Gives that bright lift without overpowering.
• 4 Spring Onions, Chopped – Milder than raw onion and blends better into the dressing.
• 2 tbsp Parsley + 3 tbsp Chives – Don’t skip the herbs—they freshen the whole dish.

Making It Yours (Without Ruining It)

• Add Apple: A grated green apple is brilliant here—crisp, tart, and juicy.
• Swap the Herbs: Use dill instead of parsley for a Scandi twist.
• Make it Vegan: Use vegan mayo and unsweetened coconut yoghurt. Still fab, just slightly tangier.
• Add Crunch: Toasted seeds (sunflower, pumpkin) stirred in just before serving add great texture.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Watery coleslaw	Used low-fat mayo or dressed too early	Stick with full-fat and add dressing just before serving
Too sour	Too much mustard or vinegar	Taste before adding all the mustard—adjust to your liking
Mushy cabbage	Over-shredded or left to sit too long	Shred thicker and dress close to serving time
Bitter aftertaste	Used cabbage core	Remove the tough centre before slicing

HOW TO MAKE MARY BERRY’S RAINBOW COLESLAW

1. Prep the Veg – Shred both cabbages finely. Slice celery thinly. Grate the carrots. Combine with chopped parsley in a large bowl.
2. Mix the Dressing – In a separate bowl, whisk together the Greek yoghurt, mayo, Dijon mustard, sugar, vinegar, and chopped spring onions.
3. Toss and Taste – Just before serving, pour the dressing over the veg and toss to coat. Season with salt and pepper to taste.
4. Top and Serve – Sprinkle with finely snipped chives and serve chilled.

TIPS FROM MY KITCHEN

• I dry the shredded cabbage with kitchen paper or a clean tea towel—gets rid of excess moisture before dressing.
• For a smoother dressing, whisk the yoghurt and mustard together first, then add the rest.
• If I need to make it a few hours ahead, I store the veg and dressing separately and toss them just before serving.

STORAGE + LEFTOVERS

• Fridge: Keeps in an airtight container for up to 2 days. Stir before serving.
• Freezer: Nope! The yoghurt and mayo will split—fresh is best.
• To revive: If it looks a little wilted, stir through a spoon of mayo or Greek yoghurt to perk it up.

FREQUENTLY ASKED QUESTIONS

Q: Can I use pre-shredded coleslaw mix?
A: Sure! Just check the date—pre-shredded stuff wilts faster. Add the dressing right before serving.

Q: Can I skip the yoghurt?
A: Yes, but you’ll lose that tangy balance. Sub with sour cream if you prefer.

Q: What can I serve it with?
A: BBQ chicken, burgers, grilled halloumi, or even in wraps or sandwiches. It’s brilliant with pulled pork.

Q: Can I make this spicy?
A: Definitely. Add a finely chopped red chili or a dash of hot sauce to the dressing.

Try More Recipes:

• Mary Berry Vegetable Kebabs
• Mary Berry Roasted Vegetable Wellington
• Smoked Salmon On Rye With Cucumber Pickle
• Mary Berry Smoked Haddock Soup