Good coleslaw isn’t just a pile of cabbage.
Done right, like the Hairy Bikers do it, it’s crunchy, tangy, creamy, and fresh — the sort of side that can carry a plate all by itself.
The trick? Good chopping, smart seasoning, and letting the whole thing mellow just a little before you dig in.
Why This Coleslaw Works So Well
Finely shredded cabbage means every bite catches a little bit of dressing — no dry mouthfuls here.
The apple cider vinegar and mustard cut through the richness of the mayo, so the salad stays lively, not heavy.
And if you give it a little time in the fridge, the flavors pull together into something that’s more than the sum of its parts.
Ingredients (And Why They Matter)
- Cabbage (about 2 pounds): The heart of coleslaw — needs to be finely chopped for the best bite.
- Carrots: Bring sweetness and crunch.
- Parsley: Freshens up the whole bowl.
- Mayonnaise: Creamy base that clings to every shred.
- Apple Cider Vinegar: Sharpness to lift the richness.
- Dijon Mustard: Adds a little heat and tang without shouting.
- Celery Seeds: Tiny pops of savory flavor — classic in a proper slaw.
- Salt + Pepper: Essential to sharpen everything.
- Sugar or Honey (optional): Just enough to balance the vinegar if needed.
How to Make It
1. Prep the Veg
Quarter the cabbage and slice out the core.
Cut each wedge again crosswise, then shred finely.
Toss the shredded cabbage into a big mixing bowl.
Grate the carrots and roughly chop the parsley, then add them in.
Pro Tip: A really sharp knife makes all the difference here — you want fine shreds, not thick chunks.
2. Make the Dressing
In a smaller bowl, stir together:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon celery seeds
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Taste. If it’s too sharp for you, stir in 1–2 teaspoons sugar or honey.
3. Bring It Together
Pour about two-thirds of the dressing over the cabbage and carrots.
Toss well — hands work better than spoons here.
If it still looks a bit dry, add more dressing.
4. Let It Rest
You can serve it straight away if you’re rushing.
But if you can, cover it and leave it in the fridge for an hour — the flavors deepen and the cabbage softens slightly.
Pro Tip: Rested coleslaw always tastes better. Always.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Coleslaw too watery | Wet cabbage or too much dressing | Dry cabbage well and add dressing slowly |
| Coleslaw tastes flat | Underseasoned or rushed dressing | Always taste and balance vinegar/sweetness |
| Coleslaw soggy after chilling | Sat too long in dressing | Add a little more fresh shredded cabbage before serving |
What to Serve With It
- Barbecue ribs
- Pulled pork sandwiches
- Fried chicken
- Grilled burgers
- Fish tacos
- Hot jacket potatoes
How to Store and Reheat
Fridge:
Keep coleslaw covered and cold. It’s best eaten within 3–4 days.
Freezer:
You can freeze it, but expect a softer texture when thawed.
Freeze in airtight containers for up to 1 month.
Reheat:
You don’t. Coleslaw’s made to be eaten cold.
A Quick Bite of History
Coleslaw — originally “koolsla” from Dutch settlers — started as simple chopped cabbage dressed with vinegar.
The creamy, mayonnaise versions we know today became popular in Britain and America by the 20th century, and now no proper cookout or picnic feels complete without a bowl.
Try More Hairy Bikers Recipes:
Hairy Bikers Coleslaw Recipe
Description
Hairy Bikers’ Coleslaw is a fresh, creamy side dish made with crisp cabbage, carrots, and parsley, tossed in a sharp, tangy dressing. Perfect with anything grilled, roasted, or fried.
Ingredients
Instructions
- Quarter cabbage, remove core, shred finely.
- Grate carrots, chop parsley, toss with cabbage.
- Stir together mayo, vinegar, mustard, celery seeds, salt, and pepper.
- Taste dressing — add sugar or honey if too sharp.
- Pour two-thirds of dressing over veg and toss well.
- Add more dressing if needed.
- Serve immediately or chill for an hour for better flavor.
Notes
- Always taste your dressing before tossing it in.
- Chop the cabbage finely for the best mouthfeel.
- If your slaw gets too soft after resting, stir in a little fresh shredded cabbage.
- Hands are the best mixing tool — just keep them clean!