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

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.