When I first tried Mary Berry’s rainbow coleslaw recipe, I had no idea what I was getting myself into. I’ve always loved coleslaw-those crunchy bits of cabbage and carrot with creamy dressing, simple but satisfying. But Mary’s version? It blew me away. The colors were so vibrant. The taste was fresh, light, and more complex than the usual coleslaw I’d had before. Ever since then, it’s been my go-to side dish for BBQs, family gatherings, and even weeknight dinners. It’s easy to make, yet feels like a special treat every time.
So, let me walk you through the details of this fabulous recipe and why it’s so worth adding to your collection.
Mary Berry Rainbow Coleslaw Recipe
This coleslaw is not just a salad. It’s a burst of flavor and color. What makes Mary Berry’s version stand out is the careful balance of textures and flavors. You have the crispiness of raw veggies, the creaminess of the dressing, and the tang of vinegar that cuts through it all.
It’s simple, but there’s a lot more going on than you might think. The rainbow of colors, especially the mix of purple cabbage and carrots, adds a festive touch to any plate. It’s one of those recipes that, when you put it out, people ask for the recipe immediately. And that’s exactly what happened to me the first time I served it.
Ingredients Needed
Mary Berry’s coleslaw recipe calls for a few key ingredients. You probably already have most of these in your kitchen. Here’s a quick rundown:
- Red cabbage – Adds vibrant color and crunch.
- White cabbage – The base for any classic coleslaw.
- Carrots – Shredded for that natural sweetness and extra crunch.
- Spring onions – These add a mild, oniony bite to balance the sweetness of the cabbage.
- Mayonnaise – The creamy, rich dressing that pulls everything together.
- Greek yogurt – For a bit of tang and a lighter texture than all-mayo versions.
- Apple cider vinegar – This gives it a little zesty kick.
- Mustard – Adds depth and slight heat to the dressing.
- Salt and pepper – Just to taste.
I remember the first time I made it, I was a bit skeptical about the yogurt and mustard combo, but once it all came together, I was hooked.
Equipment Needed
Good news here. You won’t need anything fancy to make this dish. Here’s the equipment I use every time:
- Grater or food processor – For shredding the veggies. If you’ve got a food processor, it’ll save you a ton of time. I use a box grater when I feel like it’s more “hands-on”.
- Large mixing bowl – To toss everything together.
- Whisk – For blending the dressing ingredients to perfection.
- Sharp knife – For cutting the cabbage and spring onions.
- Measuring spoons – For accuracy, especially with the mustard and vinegar.
- Chopping board – Always helpful for prepping your veggies.
It’s as low-maintenance as it gets, which I love. No need for extra gadgets or tools.
How To Make Mary Berry Rainbow Coleslaw?
The beauty of Mary Berry’s coleslaw recipe is how straightforward it is. I’ve made it dozens of times, and each time it takes me no more than 20 minutes from start to finish. Here’s how you do it:
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Prepare Your Vegetables
- Shred the white cabbage and red cabbage. I love how vibrant the purple cabbage looks next to the white.
- Peel and grate the carrots.
- Slice the spring onions finely.
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Make The Dressing
- In a separate bowl, mix together the mayo, Greek yogurt, apple cider vinegar, and mustard.
- Add salt and pepper to taste.
- Whisk it all until smooth.
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Toss Everything Together
- Add the shredded cabbage, carrots, and spring onions into a large mixing bowl.
- Pour the dressing over the top.
- Gently toss until all the vegetables are coated with the creamy dressing.
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Chill And Serve
- Let the coleslaw chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld and gives it a fresh, cool crunch.
It’s that easy. Honestly, there’s something incredibly satisfying about making something so simple that tastes so good.
Recipe Variations
This recipe is incredibly versatile. Here are a few variations I’ve tried (and loved):
- Add fruit: Sliced apple or raisins can bring some extra sweetness to the dish.
- Spicy kick: If you like heat, throw in some finely chopped chili or a dash of hot sauce in the dressing.
- Nuts and seeds: A sprinkle of toasted sunflower seeds or chopped walnuts can add a nice crunch and depth of flavor.
- Vegan version: Swap out the mayo and yogurt for dairy-free versions. It works just as well!
Once, I added a few sliced apples for a BBQ, and everyone loved the added sweetness. It was a total game-changer.
What Goes Well With Mary Berry Rainbow Coleslaw?
This coleslaw is super versatile and pairs with just about everything. Here’s a list of things I’ve served it alongside:
- Grilled meats: Chicken, burgers, sausages-anything hot off the grill.
- Sandwiches: Perfect as a side to a turkey or ham sandwich.
- Wraps: It’s the ideal companion for wraps with pulled pork or chicken.
- BBQs: No BBQ is complete without this coleslaw on the side. It cuts through the richness of grilled food.
- Roast dinners: Trust me-if you’re serving roast chicken or lamb, this coleslaw will steal the show.
It’s that kind of dish that just works with anything, but it especially shines next to rich, savory foods.
What I Have Learnt
One thing I’ve learned over time is that coleslaw, while simple, is all about balance. You want just enough tang from the vinegar and mustard, enough creaminess from the mayo and yogurt, and a balance of sweetness from the carrots and cabbage. Getting the dressing right is key, and don’t be afraid to tweak it to your taste.
I’ve also learned that this coleslaw is way better when it has a bit of time to chill. The flavors blend together so much better if you give it a little time. I know it’s tempting to eat it right away, but trust me, the wait is worth it.
FAQs
What Ingredients Are Needed For Mary Berry’s Rainbow Coleslaw?
The ingredients for Mary Berry’s rainbow coleslaw include white cabbage, red cabbage, carrots, spring onions, and fresh herbs such as parsley or coriander. For the dressing, you will need mayonnaise, sour cream, mustard, lemon juice, and seasoning (salt and pepper) to taste.
Can I Make Mary Berry’s Rainbow Coleslaw Ahead Of Time?
Yes, you can make Mary Berry’s rainbow coleslaw ahead of time. It’s best to prepare the vegetables and dressing separately, then combine them just before serving to maintain the freshness and crunch of the coleslaw. If you combine them too early, the cabbage may soften and the flavors may become too strong.
How Long Will Mary Berry’s Rainbow Coleslaw Last In The Fridge?
Mary Berry’s rainbow coleslaw will typically last for 2-3 days in the fridge if stored in an airtight container. However, the texture of the vegetables may start to soften after the first day, so it’s best enjoyed within a couple of days of making it.