Mary Berry Coronation Coleslaw

I didn’t think I’d fall for a coleslaw. Let alone one with curry in it. But here we are.

The first time I made this Mary Berry Coronation Coleslaw, I genuinely thought I’d mucked it up. I used shop-bought mango chutney—the syrupy kind—and the whole thing tasted like a weird dessert-salad hybrid. My partner gave it a look that said, “We ordering pizza?”

But once I swapped in a chunky chutney, grated my veg properly (more on that below), and chilled it longer than I thought necessary, it turned into something I now crave on everything—from sandwiches to baked potatoes. Let me show you how I fixed it.

Why This One Works So Well

This isn’t your sad BBQ side slaw. The creamy coronation dressing is what sets it apart—like coronation chicken, but meat-free and gloriously crunchy.

What Mary got right here (and most recipes skip) is the combination of soured cream and mayo. One gives it tang, the other body. The curry powder and mango chutney play off each other beautifully, especially once chilled. I found the veg ratio spot-on—especially with the celeriac for earthiness. Don’t skip it unless you must.

INGREDIENTS + WHY THEY MATTER

• White cabbage (500g) – Finely shredded is key. I once did a rough chop and it totally overwhelmed the dressing.
• Carrots (3) – Grated or matchsticked adds that natural sweetness and colour pop.
• Celeriac (300g) – Adds a slightly nutty bite. I was tempted to leave it out once… it felt flatter without it.
• Celery (3 sticks) – Crunch and freshness. If you hate it, try fennel (tested—surprisingly lovely).
• Onion (1 small) – Thinly sliced, it gives sharpness. I soak mine in cold water for 5 mins so it’s less punchy.
• Mayonnaise (8 tbsp) – Creamy base. Full-fat works best here.
• Soured cream (150ml) – Lighter tang that balances the mayo. Greek yogurt kinda works but not as silky.
• Mild curry powder (2 tbsp) – The warmth without heat. I tried hot once—regret.
• Mango chutney (3 tbsp) – Must be chunky. Avoid runny, sugary types.
• Lemon juice (1) – Cuts through the creaminess.
• Fresh coriander or parsley – Optional, but it lifts the whole thing.

Ingredient Swaps That Hold Up

• Dairy-free? Use vegan mayo + unsweetened coconut yogurt. I’ve done it—it’s good, but thinner.
• No celeriac? Swap with a bit more cabbage + a touch of grated apple (tested—gives great crunch).
• Nutty twist: Chopped almonds or sunflower seeds stirred in just before serving give it a nice texture lift.
• Spice it up: A pinch of chilli flakes if you want heat, but go light. The chutney’s sweet enough.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Dressing turned watery	Veg released moisture after mixing	Salt & drain cabbage first OR eat day-of
Too sweet	Used syrupy mango chutney	Use chunky-style chutney—taste before mixing
Flavours felt flat	Skipped chilling time	Chill for at least 1 hour (better overnight)

How to Make Mary Berry’s Coronation Coleslaw

1. Make the Sauce:
   In a big mixing bowl, stir together the mayo, soured cream, curry powder, mango chutney, and lemon juice. Season well. It should taste bold but balanced.
2. Prep the Veg:
   Shred the cabbage super fine (mandoline if you’ve got it). Matchstick or grate the carrots and celeriac. Thinly slice the celery and onion. I soak my onion slices in cold water for 5–10 mins to mellow them.
3. Mix It All:
   Add the veg to the sauce. Fold gently, making sure everything’s coated without squashing it. If it looks dry, leave it for 5 mins before adding more sauce—it loosens as it rests.
4. Chill:
   Cover and pop in the fridge for at least 1 hour. I prefer it the next day—it just gets better.

Tips from My Kitchen

• I salt the cabbage and leave it to drain for 10 mins, then pat dry—it keeps the slaw crunchier.
• I always taste the sauce before mixing with the veg—sometimes it needs a squeeze more lemon.
• A handful of sultanas adds a cheeky sweetness that works surprisingly well here.
• Don’t use low-fat mayo. Just don’t.

Storage + Serving

• Fridge: Keeps up to 3 days in an airtight tub. Stir before serving.
• Freezing? Nope. The texture goes sad.
• Serve with: Jacket potatoes, cold meats, sandwiches, or BBQ.
• Make ahead: It’s actually better if you do. The flavours marry beautifully overnight.

FAQs

Q: Can I make this without celeriac?
A: You can—add more cabbage or grated apple for crunch. But the celeriac does add something earthy and special.

Q: Is it spicy?
A: Not really. It’s warm and curried, not hot. If you like heat, add chilli flakes.

Q: Can I make this vegan?
A: Yes! Use vegan mayo and coconut yogurt. It’ll be a bit looser, but still tasty.

Q: What’s the best type of mango chutney?
A: Chunky and not too sweet. Geeta’s brand works well. Avoid smooth or syrupy types.

Q: Can I make it the night before a party?
A: Absolutely—and you should. The flavour improves with time.

Try More Recipes:

• Mary Berry Forest Bean Salad
• Mary Berry Avocado Caesar Salad
• Mary Berry Greek Salad
• Mary Berry Mixed Bean Salad