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Mary Berry Winter Coleslaw

Mary Berry Winter Coleslaw recipe
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Mary Berry’s Winter Coleslaw is a seasonal twist on the classic coleslaw made with shredded cabbage, carrots, and parsnips, often enhanced with apples or red onions for extra flavour. The dressing typically includes mayonnaise, mustard, and lemon juice, creating a creamy and zesty balance. It’s versatile, easy to make, and a perfect way to use up winter vegetables.

Ingredients

  • White cabbage – ½ small head, finely shredded

  • Red cabbage – ¼ small head, finely shredded

  • Carrots – 2 large, peeled and grated

  • Parsnip – 1 medium, peeled and grated

  • Red onion – 1 small, thinly sliced

  • Green apple – 1, julienned or grated (optional for sweetness)

  • Fresh parsley – 2 tbsp, chopped

For the dressing:

  • Mayonnaise – 150ml

  • Greek yogurt – 2 tbsp

  • Dijon mustard – 1 tsp

  • Lemon juice – 1 tbsp

  • Honey – 1 tsp

  • Salt and freshly ground black pepper – to taste

(Optional: add a splash of cider vinegar for extra tang.)

Instructions

Step 1: Prepare the vegetables

Finely shred the white and red cabbage, then grate the carrots and parsnip. Thinly slice the red onion and, if using, julienne the apple. Add all vegetables to a large mixing bowl.

Step 2: Make the dressing

In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, honey, salt, and pepper until smooth and creamy.

Step 3: Combine the coleslaw

Pour the dressing over the shredded vegetables. Mix gently but thoroughly, ensuring all ingredients are evenly coated.

Step 4: Chill before serving

Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavours to blend and the cabbage to soften slightly.

Step 5: Garnish and serve

Sprinkle with fresh parsley before serving for a vibrant finish. Serve chilled as a side dish with roasted meats, sandwiches, or baked potatoes.

Find it online: https://maryberrycooks.co.uk/mary-berry-winter-coleslaw/