Homemade coleslaw is one of those things that people make once and then never buy from a shop again. The difference between a properly made coleslaw — crisp vegetables, a well-seasoned, slightly sharp dressing that coats rather than drowns, fresh spring onion and a little celery seed — and the soft, slightly watery, oversweetened version in a supermarket tub is considerable and completely apparent from the first bite.

I make coleslaw throughout the year alongside barbecued chicken, alongside pulled pork, alongside fish pie, alongside sausages, alongside anything that benefits from something fresh and slightly sharp on the side. It takes fifteen minutes to make and keeps in the fridge for three days.

The dressing is the most important element. I use a combination of good quality mayonnaise and crème fraîche — the mayonnaise gives richness and body, the crème fraîche gives a slight tang that lifts the whole thing. A little Dijon mustard, apple cider vinegar, and a pinch of celery seed give the dressing its specifically coleslaw character.

Ingredients for Mary Berry Coleslaw

For the Coleslaw

½ medium white cabbage (about 400g), core removed, very finely shredded
3 large carrots, peeled and coarsely grated
4 spring onions, finely sliced — whites and greens
2 celery sticks, very finely sliced (optional — gives additional crunch and a pleasant bitter note)
2 tbsp fresh flat-leaf parsley, finely chopped — stirred through at the very end

For the Dressing

4 tbsp good quality mayonnaise
3 tbsp full-fat crème fraîche
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp runny honey — balances the vinegar without making the dressing sweet
¼ tsp celery seeds — the specific flavour note that makes this distinctly coleslaw
Salt and freshly ground white pepper

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How to Make Mary Berry Coleslaw

Step 1 — Prepare the Vegetables

Shred the cabbage as finely as possible — a mandoline gives the finest, most consistent result, or a large sharp knife and patience. The finer the shred, the more delicate and the more pleasant the finished coleslaw. Thick, chunky cabbage gives something that is more raw salad than coleslaw.

Coarsely grate the carrots. Finely slice the spring onions and celery if using.

Step 2 — Salt the Cabbage (Optional but Recommended)

Place the shredded cabbage in a colander. Sprinkle with one teaspoon of fine salt. Toss to coat. Leave for fifteen to twenty minutes. The salt draws out excess moisture from the cabbage — the water that would otherwise dilute the dressing and give a watery, soggy coleslaw.

Rinse the salted cabbage thoroughly under cold water. Squeeze out every drop of water with your hands — firmly and repeatedly. Pat dry with kitchen paper.

This step is optional but I always do it. The difference in texture and in the way the dressing coats the cabbage is immediately apparent.

Step 3 — Make the Dressing

Combine the mayonnaise, crème fraîche, apple cider vinegar, Dijon mustard, honey, and celery seeds in a bowl. Whisk together until smooth. Season generously with salt and white pepper. Taste — the dressing should be creamy, slightly sharp, slightly mustardy, and well-seasoned. Adjust with a little more vinegar if it seems flat or a little more honey if it seems too sharp.

Step 4 — Combine and Dress

Combine the drained and dried cabbage, grated carrots, spring onions, and celery in a large bowl. Pour the dressing over and toss thoroughly until every strand of cabbage and every piece of carrot is evenly coated.

Taste and adjust — more seasoning, more vinegar, or more mustard if needed. Stir through the chopped parsley.

Step 5 — Rest Before Serving

Cover and refrigerate for at least thirty minutes before serving — ideally one to two hours. Resting allows the dressing to penetrate the vegetables slightly and the flavours to come together. Freshly dressed coleslaw tastes good. Coleslaw that has rested for an hour tastes genuinely wonderful.

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My Top Tips For Perfect Mary Berry Coleslaw

Shred the cabbage as finely as possible. Fine shredding gives a coleslaw that is delicate, creamy, and easy to eat. Thick shredding gives something that is more raw salad than the specific texture coleslaw should have. Take the time to shred finely — it makes a very significant difference to the finished result.

Salt and drain the cabbage before dressing. This is the step that separates homemade coleslaw that stays crisp and creamy for three days from homemade coleslaw that is swimming in liquid within an hour. Fifteen minutes of salting, thorough rinsing, and squeezing out every drop of water gives a cabbage that will hold its texture and not water down the dressing.

Use crème fraîche alongside the mayonnaise. All-mayonnaise coleslaw is slightly heavy and slightly one-dimensional. The crème fraîche gives a slight tang and a lighter texture. The combination gives a dressing that is rich but not cloying.

Celery seeds are the specific detail that makes this specifically coleslaw. A quarter teaspoon of celery seeds gives the characteristic, unmistakably coleslaw note that distinguishes this from other creamy salad dressings. They are available in the spice aisle of most supermarkets and are worth having — they last for months and appear in several other recipes on this site.

Rest for at least thirty minutes before serving. Freshly dressed coleslaw has dressing sitting on top of vegetables. Coleslaw that has rested has dressing that has begun to penetrate the vegetables and give a more integrated, more flavourful, more cohesive result. Thirty minutes is the minimum. Two hours is considerably better.

Serving Suggestions

Alongside pulled pork — the most natural pairing. Alongside barbecued chicken. Alongside fish and chips. Alongside sausages and jacket potatoes. In a sandwich with cold leftover chicken. As part of a buffet spread.

How to Store Mary Berry Coleslaw

In the fridge: Store in an airtight container for up to 3 days. The coleslaw stays crisp if the cabbage was properly salted and dried. Stir before serving as the dressing settles slightly.

Freezing is not recommended — the texture of the cabbage and carrot deteriorates completely on defrosting.

Mary Berry Coleslaw Recipe

Mary Berry's coleslaw is a crisp, creamy, well-seasoned homemade coleslaw with white cabbage, carrot, and spring onion — completely superior to anything from a shop.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Resting Time 30

Total Time 1

Servings: 6 Portions

Course: Side Dish

Cuisine: British

Calories: 120

Ingredients Method Notes

Ingredients

Coleslaw:
½ medium white cabbage about 400g, very finely shredded
3 large carrots peeled and coarsely grated
4 spring onions finely sliced
2 celery sticks very finely sliced (optional)
2 tbsp fresh flat-leaf parsley finely chopped
Dressing:
4 tbsp good quality mayonnaise
3 tbsp full-fat crème fraîche
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp runny honey
¼ tsp celery seeds
Salt and white pepper

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Method

Shred cabbage as finely as possible. Coarsely grate carrots. Finely slice spring onions and celery.
(Optional but recommended) Salt shredded cabbage with 1 tsp fine salt in a colander — leave 15–20 minutes. Rinse thoroughly. Squeeze out every drop of water. Pat dry.
Whisk mayonnaise, crème fraîche, apple cider vinegar, mustard, honey, and celery seeds. Season generously. Taste and adjust.
Combine all vegetables in a large bowl. Pour dressing over — toss until every piece is evenly coated. Add parsley — toss again. Taste and adjust seasoning.
Cover and refrigerate at least 30 minutes — 1–2 hours for the best flavour. Stir before serving.

Notes

Shred cabbage as finely as possible — fine shreds give the specific delicate coleslaw texture.

Salt and drain the cabbage — prevents a watery, diluted dressing within an hour.

Crème fraîche alongside mayonnaise — gives a lighter, slightly tangier dressing.

Celery seeds give the specific coleslaw character — do not omit.

Rest 30 minutes minimum before serving — the dressing integrates and the flavour deepens.

Do not freeze — texture deteriorates completely.

Frequently Asked Questions

Can I add red cabbage?

Yes — a combination of half white and half red cabbage gives a more vivid, more colourful coleslaw. Salt, drain, and dry both cabbages separately as directed.

Can I add apple?

Yes — one crisp eating apple, finely julienned and tossed in a little lemon juice to prevent browning, gives a slightly sweet, slightly sharp addition that suits the creamy dressing very well.