James Martin Coleslaw Recipe

James Martin’s Coleslaw is a world away from the limp, watery tubs you find in the supermarket. His version champions texture and freshness, transforming the humble cabbage into a vibrant, crunchy side dish that holds its own against smoky BBQ meats or a Sunday roast. James often suggests enriching the dressing with crème fraîche or sour cream to lighten the mayonnaise, and he insists on a good hit of mustard and acidity to cut through the richness.

Try More Recipes:

• James Martin​ Vichy Carrots
• James Martin​ Yorkshire Pudding Recipe For 6 Persons
• James Martin Salad Dressing​ Recipes

Why You Will Love This Coleslaw Recipe:

• The Crunch: By slicing the vegetables fresh and dressing them just before serving, you retain an incredible snap.
• The Dressing: A mix of mayonnaise and crème fraîche (or sour cream) creates a dressing that is creamy without being cloying or oily.
• The Kick: A generous teaspoon of Dijon mustard and a splash of vinegar adds a necessary sharp edge that balances the sweet carrots.
• Versatile: It works just as well inside a burger as it does on a sophisticated salad plate.

James Martin Coleslaw Ingredients

• ½ White Cabbage: Hard core removed, very finely shredded.
• 2 Large Carrots: Peeled and grated (or julienned for more crunch).
• 1 Red Onion: Peeled and very finely sliced.
• 150ml Good Quality Mayonnaise: (Or homemade).
• 50ml Crème Fraîche: Or sour cream (optional, for lightness).
• 1 tbsp Dijon Mustard: Or Wholegrain for texture.
• 1 tbsp White Wine Vinegar: Or cider vinegar.
• 1 handful Fresh Flat-Leaf Parsley: Roughly chopped.
• Salt & Black Pepper: To taste.

How To Make James Martin Coleslaw

1. Prep the Veg: Prepare your vegetables. The key to a good coleslaw is the knife skills—try to get the cabbage and onion slices as thin and uniform as possible so they coat evenly in the dressing. Place the shredded cabbage, grated carrots, and sliced onion into a large mixing bowl.
2. Make the Dressing: In a separate smaller bowl, whisk together the mayonnaise, crème fraîche (if using), Dijon mustard, and white wine vinegar. Season generously with salt and black pepper. Taste it—it should be creamy but with a tangy kick.
3. Combine: Pour two-thirds of the dressing over the vegetables. Use two large spoons or your clean hands to toss everything together, ensuring every strand of cabbage is coated. Add the remaining dressing if you prefer a wetter coleslaw.
4. Finish: Stir in the chopped parsley right at the end to keep it green and fresh.
5. Chill: Cover the bowl with cling film and refrigerate for 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly (without losing its crunch).

Recipe Tips

• Prevent Wateriness: If you are making this hours in advance, the cabbage may release water. To prevent this, you can toss the shredded cabbage in a little salt and leave it in a colander for 20 minutes, then rinse and pat dry before dressing. This draws out excess moisture.
• Onion Tip: If raw onion is too sharp for your taste, soak the sliced red onion in a bowl of ice water for 10 minutes, then drain. This removes the harsh “bite” but keeps the crunch.
• Additions: James sometimes adds a grated apple for sweetness (great with pork) or toasted caraway seeds for a more aromatic profile.
• Knife vs. Grater: Knife-cut cabbage stays crunchy longer than food-processor shredded cabbage, which can bruise and release water faster.

What To Serve With Coleslaw?

Coleslaw is the ultimate versatile side dish that brings a cool, crunchy contrast to rich, smoky, or fried foods. It is a mandatory partner for Pulled Pork Sandwiches and BBQ Ribs, cutting through the fatty meat with its tangy dressing. It also pairs perfectly with Fried Chicken or Fish and Chips, offering a refreshing break from the batter. For a lighter lunch, serve it alongside a Grilled Burger or stuffed into a Jacket Potato with cheese.

How To Store Leftovers Coleslaw?

• Fridge: Store in an airtight container for 2–3 days. The dressing may thin out slightly as the veg releases water; just give it a good stir before serving.
• Freezer: Do not freeze. The mayonnaise will split and the vegetables will turn to mush.

Do Not Heat: Coleslaw is strictly a cold side dish!

FAQs

Try More Recipes:

• James Martin Cauliflower Cheese​
• James Martin Gluten Free Batter​
• James Martin Bread Sauce

Coleslaw Nutrition Facts

• Calories: ~180 kcal
• Total Fat: 16g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 200mg
• Total Carbohydrate: 8g
• Protein: 2g

James Martin Coleslaw Recipe

Recipe by Ella ThompsonCourse: SidesCuisine: British, AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

180

kcal

James Martin’s Coleslaw is a fresh, crunchy side dish featuring finely shredded vegetables dressed in a creamy blend of mayonnaise, crème fraîche, and Dijon mustard.

Ingredients

• ½ White Cabbage: Hard core removed, very finely shredded.

• 2 Large Carrots: Peeled and grated (or julienned for more crunch).

• 1 Red Onion: Peeled and very finely sliced.

• 150ml Good Quality Mayonnaise: (Or homemade).

• 50ml Crème Fraîche: Or sour cream (optional, for lightness).

• 1 tbsp Dijon Mustard: Or Wholegrain for texture.

• 1 tbsp White Wine Vinegar: Or cider vinegar.

• 1 handful Fresh Flat-Leaf Parsley: Roughly chopped.

• Salt & Black Pepper: To taste.

Directions

• Prep the Veg: Prepare your vegetables. The key to a good coleslaw is the knife skills—try to get the cabbage and onion slices as thin and uniform as possible so they coat evenly in the dressing. Place the shredded cabbage, grated carrots, and sliced onion into a large mixing bowl.
• Make the Dressing: In a separate smaller bowl, whisk together the mayonnaise, crème fraîche (if using), Dijon mustard, and white wine vinegar. Season generously with salt and black pepper. Taste it—it should be creamy but with a tangy kick.
• Combine: Pour two-thirds of the dressing over the vegetables. Use two large spoons or your clean hands to toss everything together, ensuring every strand of cabbage is coated. Add the remaining dressing if you prefer a wetter coleslaw.
• Finish: Stir in the chopped parsley right at the end to keep it green and fresh.
• Chill: Cover the bowl with cling film and refrigerate for 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly (without losing its crunch).

Notes

• Prevent Wateriness: If you are making this hours in advance, the cabbage may release water. To prevent this, you can toss the shredded cabbage in a little salt and leave it in a colander for 20 minutes, then rinse and pat dry before dressing. This draws out excess moisture.
  Onion Tip: If raw onion is too sharp for your taste, soak the sliced red onion in a bowl of ice water for 10 minutes, then drain. This removes the harsh “bite” but keeps the crunch.
  Additions: James sometimes adds a grated apple for sweetness (great with pork) or toasted caraway seeds for a more aromatic profile.
  Knife vs. Grater: Knife-cut cabbage stays crunchy longer than food-processor shredded cabbage, which can bruise and release water faster.