Side Dishes
Jamie Oliver’s coleslaw recipe delivers that perfect balance of crisp, fresh cabbage and tangy dressing that elevates any meal. The secret lies in his signature technique of thinly shredding the cabbage and balancing sweet, tangy, and creamy elements for a flavor profile that’s both bold and refreshing.
I’ve tested countless coleslaw recipes, and this one consistently stands out for its simplicity and restaurant-quality taste.
What makes this recipe truly special is how quickly it comes together—just 10 minutes of active prep time. The dressing is a game-changer, combining apple cider vinegar for tang, a touch of honey for sweetness, and a hint of Dijon mustard for depth.
The cabbage stays crisp, not soggy, thanks to a precise mix of mayonnaise and a squeeze of lemon juice that brightens every bite.
By the time you’re done, you’ll have a coleslaw that’s crunchy, vibrant, and packed with flavor—ideal for serving alongside burgers, grilled chicken, or even as a standalone side.
The texture is what Jamie Oliver does best: perfectly balanced between tender and crisp, with a dressing that clings just enough to coat every shred without overwhelming it.
This recipe is designed to be foolproof, so even if you’ve never made coleslaw before, you’ll achieve professional results. The key is in the prep—thin, even shreds and a well-chilled dressing. Once you try this version, you’ll never go back to the basic store-bought kind. Let’s get started!
Ingredients for jamie oliver coleslaw
Fresh cabbage, tangy dressing, and 10 minutes—this coleslaw is restaurant-quality without the fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| Green Cabbage 🥬 | 4 cups | Thinly shredded, core removed |
| Carrots | 1 medium | Shredded with peeler or grated |
| Red Cabbage 🥬 | 1 cup | Thinly shredded, optional for color |
| Mayonnaise 🥛 | ½ cup | Duck or avocado mayo preferred |
| Apple Cider Vinegar 🍏 | ¼ cup | Bragg preferred for flavor |
| Honey 🍯 | 2 tbsp | Raw honey for depth |
| Dijon Mustard 🍯 | 1 tbsp | Mignonette preferred |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Celery 🥬 | 1 small | Thinly sliced, optional |
| Red Onion 🧅 | ¼ cup | Thinly sliced, optional |
| Fresh Dill 🌿 | 2 tbsp | Chopped, optional garnish |
The cabbage is everything. Green cabbage is the star—look for heads that feel heavy for their size at Whole Foods or Trader Joe's (their organic is perfect). Red cabbage adds color but isn't essential. For shredding, a mandoline makes it fast, but a sharp knife works too. I always grab extra carrots—they add sweetness and crunch. Organic carrots from the store's produce section stay crunchier longer. Skip the pre-shredded bags; they turn soggy fast.
No apple cider vinegar? White vinegar or rice vinegar works in a pinch, but Bragg's adds that signature depth. Honey too expensive? Maple syrup or agave at the same amount keeps it balanced. The mayo can be swapped for Greek yogurt for a lighter version, but trust me on the full-fat version for that classic texture. Fresh dill is ideal, but dried dill at one-third the amount works if you're out. The red onion adds bite—if you hate raw onion, skip it or soak slices in cold water for 10 minutes to mellow them.
This coleslaw tastes better after 30 minutes in the fridge—time for the flavors to marry. Keeps for 3-4 days in an airtight container, though the texture gets softer over time. For parties, double the recipe and store dressing separately. The carrots and cabbage stay crisp longer if you keep them dry—don't add dressing until right before serving. Freezes well for 1 month if you pack it tightly in a container.
Why You'll Love This Recipe
- No-Sharp-Knife Night: I swear by this recipe when I’m too tired to wrestle with a mandoline—just a big knife, a sturdy cutting board, and the satisfying crunch of shredded green and red cabbage. The carrots add a sweet, bright contrast that takes zero effort to chop fine.
- Sweet-Tart Magic: That apple cider vinegar punch cuts through the creamy mayo like a wake-up call—bright, tangy, and just enough to make your taste buds stand up. Honestly, the red cabbage’s peppery bite with the carrots’ natural sweetness? It’s the kind of balance that makes you want to eat it straight from the bowl.
- Picnic to BBQ: Between us, this slaw is my go-to for everything—packed in a jar for work lunches, piled high on burgers at summer cookouts, or even tossed with grilled chicken. It’s the one side dish that never feels out of place, and the colors? Stunning enough to make your plate look like a food magazine spread.
- Leftovers That Don’t Suffer: I make a double batch every time because this slaw actually improves overnight—the flavors meld, the crunch stays crisp, and it’s still fresh three days later. (Yes, even on a Tuesday night.) Plus, cabbage is dirt cheap, so you’re basically getting gourmet crunch for pennies.
Step-by-step instructions for Jamie Oliver's coleslaw recipe
Here's how to make this bright, tangy slaw that's perfect for any meal.
Prep and Shred All Vegetables
Start by removing the core from the 4 cups green cabbage and thinly shred it using a sharp knife or mandoline. I like to work in batches to keep the cabbage fresh and crisp. Next, shred the 1 medium carrot using a peeler or fine grater—you want thin, matchstick-like strips. If using, thinly shred the 1 cup red cabbage as well; it adds a lovely purple hue and extra crunch.
For the 1 small celery, slice it thinly, and if you're including the 0.25 cup red onion, slice it paper-thin. The goal here is to maximize surface area so the dressing can coat every bite evenly. Place all shredded vegetables in a large mixing bowl as you go—this keeps everything organized and ready for the next step.
Whisk the Dressing Ingredients Together
In a separate bowl, combine the 0.5 cup mayonnaise, 0.25 cup apple cider vinegar, 2 tbsp honey, 1 tbsp Dijon mustard, and 2 tbsp lemon juice. I like to use a whisk for this to ensure everything is fully incorporated and smooth. The honey and vinegar will start to blend immediately, creating a slightly thick, glossy mixture.
Next, add the 0.5 tsp salt and 0.25 tsp black pepper to the dressing. Taste it now—it should be tangy, slightly sweet, and well-seasoned. If you're using 2 tbsp fresh dill, chop it finely and set it aside for later; we'll add it at the end to keep the herbs fresh and vibrant. The dressing is the heart of this slaw, so don't rush this step.
Combine Dressing and Vegetables
Pour the dressing over the shredded vegetables in the mixing bowl. Using your hands or a large spoon, gently toss everything together until every strand of cabbage, carrot, and onion is evenly coated. You want the dressing to cling to the vegetables without making the slaw soggy. If the mixture feels too thick, add a splash of cold water—just enough to loosen it slightly.
Let the slaw sit in the bowl for 5 minutes before serving. This gives the vegetables time to absorb the dressing and soften just enough to be tender-crisp. The flavors will meld beautifully, and the cabbage will hold its shape perfectly. If you're short on time, a quick stir right before serving will still yield great results.
Chill and Serve
Transfer the coleslaw to an airtight container and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to develop fully and ensures the cabbage stays crisp. If you're serving it immediately, give it a quick toss to refresh the texture and distribute any pooled dressing.
When ready to serve, sprinkle the reserved 2 tbsp fresh dill over the top for a pop of color and freshness. This slaw pairs perfectly with grilled meats, sandwiches, or as a refreshing side dish. Enjoy it within 2-3 days for the best texture and flavor—it won’t last long!
Pro Tips For Making Jamie Oliver Coleslaw
- SHRED SMALLER THAN YOU THINK: I learned this the hard way—chunky coleslaw is just sad. Jamie’s recipe calls for fine shreds, so grab a mandoline or knife and go thin. The texture should be almost ribbony, not chunky. Trust me, it makes all the difference when that creamy dressing clings properly.
- SALT THE CABBAGE BEFORE MIXING: Toss your shredded cabbages (green and red) with a teaspoon of salt and let them sit for 10 minutes. This draws out moisture, so when you drain and squeeze them dry, the slaw stays crisp instead of soggy. (Yes, even if you’re impatient like me.)
- USE A MIX OF VINEGARS: Stick to just apple cider vinegar, and the dressing can taste sharp and one-note. I upgrade it by swapping half for a splash of Dijon mustard or a dash of lemon juice—it balances the sweetness and adds depth. The mayonnaise will thank you.
- WAIT BEFORE EATING: This isn’t the prettiest method, but it’s the tastiest. Let the coleslaw sit for at least 30 minutes (or overnight) before serving. The flavors meld, the cabbage softens just enough, and the dressing really coats everything. Skip this, and you’ll miss the best part.
Make-ahead tips for this recipe
Prep Ahead Strategy
Shred all your vegetables—green cabbage, carrots, and red cabbage—up to 2 days in advance and store them in a sealed container with a paper towel to absorb excess moisture.
This keeps them crisp and ready to go. I like to prep these in the morning so they’re chilled when I’m ready to mix everything together. 🥬
Dressing Prep
Make the dressing 1 day ahead and store it in a small airtight container in the fridge. This allows the flavors—apple cider vinegar, honey, and Dijon mustard—to meld beautifully.
When you’re ready to assemble, simply toss the dressing with the prepped veggies. The tanginess deepens overnight, making it even more flavorful. 🍯
Full Assembly
Combine the prepped vegetables and dressing 30 minutes before serving to maintain that perfect tender-crisp texture. If you’re short on time, toss everything together and let it sit for 10 minutes at room temperature before chilling.
The cabbage stays crunchier this way, and the flavors have just enough time to marry. 💫
Party Prep
For gatherings, double the recipe and store the dressing separately in a sealed container. Keep the shredded veggies in another container with a paper towel. When guests arrive, simply combine everything and toss.
This keeps the coleslaw fresh and crunchy for hours, and you won’t have to worry about soggy cabbage. 🎉
Freezer-Friendly
This coleslaw freezes surprisingly well for up to 1 month. Pack it tightly in a freezer-safe container, leaving ½ inch of headspace for expansion. When ready to serve, thaw it in the fridge overnight and give it a good stir.
The texture will be slightly softer, but the flavors remain vibrant and delicious. ❄️
Garnish Last
Add fresh garnishes like dill or red onion slices right before serving to keep them vibrant and crisp. If you’re prepping ahead, store these separately and sprinkle them on top just before eating. This adds a pop of color and freshness that elevates the dish every time. 🌿
Nutrition facts
Frequently asked questions
Why does Jamie Oliver's coleslaw stay crisp instead of getting soggy?
The secret is in the prep and timing. Thin, even shreds maximize surface area for the dressing to cling without over-saturating the cabbage. Plus, chilling for 30 minutes before serving lets the veggies absorb just enough moisture while keeping their crunch. Never skip the paper towel trick when storing prepped veggies—it wicks away excess moisture that causes sogginess.
Can I make this coleslaw without mayo for a lighter version?
Swap the ½ cup mayonnaise for ½ cup Greek yogurt or avocado oil mayo to cut calories while keeping that creamy texture. For extra tang, add 1 tbsp extra apple cider vinegar. The slaw will still hold its shape but with a lighter mouthfeel. Just toss everything together and chill as directed.
What's the best way to shred cabbage for this recipe?
Use a mandoline slicer for perfectly even, paper-thin shreds—this is Jamie Oliver's preferred method. If you don't have one, a sharp knife works too: Cut the cabbage in half, remove the core, and slice from the outer edge inward for uniform strips. For red cabbage, slice against the grain for extra tenderness. Always work in batches to keep the cabbage fresh and crisp.
How do I adjust the sweetness or tanginess to my taste?
Start with the recipe as written, then tweak: For more sweetness, add 1 extra tbsp honey or 1 tsp maple syrup. For extra tang, increase the apple cider vinegar by 1 tbsp or add ½ tsp lemon zest. Always taste the dressing before combining with veggies—you can adjust after, but it's harder to fix overpowering flavors once mixed.
Can I use this coleslaw as a topping for tacos or nachos?
Yes! This coleslaw makes an amazing topping for tacos, nachos, or even loaded baked potatoes. The crisp texture contrasts perfectly with warm tortillas or melted cheese. For extra flavor, add ½ cup corn kernels or ¼ cup diced jalapeño to the veggie mix. Just toss everything together and let it chill before serving.