Jamie Oliver Coleslaw Red Cabbage Recipe

I remember the first time I made Jamie Oliver’s Coleslaw Red Cabbage recipe. It was one of those days when I was craving something light and refreshing, but with a twist. Coleslaw is often seen as a side dish, but this one stood out. It wasn’t the typical bland, mayo-drenched version you find at many BBQs or buffets. Instead, it had a real punch, a balance of crunchy texture, zesty dressing, and that deep purple color that makes it so visually striking.

What makes Jamie’s recipe so special is the way he layers the flavors-keeping the crunch of the cabbage intact while bringing in a range of other ingredients that compliment each other. It was a hit at the dinner table, and I knew I had stumbled upon something special.

Jamie Oliver’s Coleslaw Red Cabbage Recipe

Jamie Oliver’s Red Cabbage Coleslaw recipe is a twist on the classic. It’s fresh and vibrant with a delicious balance of sweet, tangy, and savory elements. This isn’t your average slaw; it’s colorful, crunchy, and has an unexpected depth of flavor. What makes it stand out is the use of red cabbage, which gives it an earthier taste compared to the traditional green cabbage. Plus, the dressing-a mix of yogurt, mustard, and vinegar-adds the perfect zing without overwhelming the natural freshness of the vegetables.

It’s perfect for a summer BBQ, as a topping for tacos, or even as a side to a hearty stew. I’ve made this dish several times, each time tweaking the ingredients based on what I have at hand, but I always go back to Jamie’s method because it just works.

Ingredients Needed

Here’s a breakdown of the ingredients you’ll need for Jamie’s coleslaw:

Red Cabbage – The star of the show. Red cabbage is crunchier and has a slightly more earthy flavor than green cabbage, which gives the slaw a unique taste and vibrant color.
Carrot – Adds sweetness and texture. It contrasts well with the cabbage and brightens up the dish.
Apple Cider Vinegar – This tangy vinegar brings sharpness to the dressing, balancing the sweetness from the carrots and cabbage.
Greek Yogurt – It creates a creamy base for the dressing but without the heaviness of mayo. You can use plain yogurt too if you prefer.
Dijon Mustard – Adds a subtle sharpness that cuts through the creaminess.
Honey – A touch of sweetness to counter the vinegar’s tang and the mustard’s sharpness.
Fresh Herbs (parsley or mint) – For a fresh kick that ties the flavors together.
Olive Oil – For the dressing’s smooth texture.
Salt and Pepper – Essential for seasoning.

It’s a simple list, but each ingredient plays a role in creating that perfect balance of flavor.

How To Make Jamie Oliver’s Coleslaw Red Cabbage

Making this coleslaw is surprisingly easy. Here’s how you can do it:

Prepare the cabbage: Slice the red cabbage thinly. You want those fine ribbons of cabbage to make the coleslaw easy to mix and eat. Don’t worry if it’s a little messy-the more you slice, the better it mixes with the dressing later.
Shred the carrot: Grate the carrot into long, fine strips. The carrot adds sweetness and a nice contrast in texture.
Make the dressing: In a separate bowl, mix the Greek yogurt, Dijon mustard, apple cider vinegar, and honey. Whisk them together until smooth. Add a bit of olive oil to loosen it up, then season with salt and pepper to taste.
Combine the veggies and dressing: Toss the cabbage and carrot together in a large bowl. Then pour over the dressing and mix everything well. You can add a touch more vinegar or honey to adjust the sweetness or tartness to your liking.
Finish with herbs: Finely chop the fresh parsley or mint and sprinkle it on top. The herbs add a refreshing finish and take the flavor to the next level.
Let it sit: It’s best to let the coleslaw sit for 15-20 minutes before serving. This allows the flavors to marry together and the cabbage to soften slightly. But if you’re in a rush, it’s perfectly fine to serve it right away.

Ingredient Science Spotlight

Here’s where the magic happens. Let’s break down the science behind a few key ingredients:

Red Cabbage: This vibrant vegetable is packed with anthocyanins, which are antioxidants responsible for the purple color. These compounds have anti-inflammatory properties and contribute to heart health. The cabbage’s high fiber content also aids digestion and makes it a fantastic option for maintaining a healthy gut.
Greek Yogurt: Not only does Greek yogurt provide a creamy texture, but it also offers probiotics-good bacteria that are beneficial for your digestive health. It’s also lower in sugar than most other yogurts and rich in protein, making this dressing a healthier choice than traditional mayonnaise-based ones.
Apple Cider Vinegar: This vinegar is often touted for its ability to improve digestion, lower blood sugar levels, and boost metabolism. In the slaw, its tartness helps balance out the sweetness of the other ingredients and acts as a preservative for the coleslaw.
Dijon Mustard: The mustard seeds contain compounds that can help with digestion and reduce inflammation. It also adds a subtle sharpness that cuts through the creaminess of the yogurt without overpowering the dish.

Expert Tips

Texture is key: Make sure your cabbage is thinly sliced. If you cut it too thick, the slaw can end up too crunchy and hard to mix. Thin ribbons create the perfect mouthfeel.
Add crunch: If you want more texture, you can add sunflower seeds or slivered almonds. These will add crunch and a little nuttiness that complements the cabbage.
Let it rest: As with most slaws, letting it sit for a while allows the flavors to develop. If you make it ahead of time, it will taste even better the next day.
Vinegar balance: If you like things on the tangier side, add more vinegar. If you prefer it sweeter, a bit more honey will do the trick.
Herbs: Don’t skip the fresh herbs. They make a huge difference in brightening up the slaw and adding a fresh, aromatic note.

Recipe Variations

Here are a few ways to customize the recipe to suit your tastes:

Spicy Slaw: Add a pinch of chili flakes or a dash of hot sauce to give the coleslaw a spicy kick.
Cranberry Addition: For a sweet and tart contrast, throw in some dried cranberries or raisins. It’s a fantastic addition for holiday meals.
Creamy Alternative: If you’re not into Greek yogurt, try using sour cream for a tangier, richer version.
Nutty Twist: Add roasted walnuts, almonds, or pecans for an earthy, crunchy contrast to the fresh cabbage.

Final Words

This red cabbage coleslaw recipe from Jamie Oliver is one that you’ll want to make again and again. It’s not just a side dish-it’s an experience. The way the crunchy cabbage and carrot mix with the creamy, tangy dressing creates a burst of flavor with every bite. Plus, it’s so simple to make that even someone with minimal cooking experience can nail it. I love how versatile this coleslaw is-it can be a refreshing side for grilled meats or stand alone as a main dish in a vegetarian meal. And as much as I love cooking it, the joy it brings to my family and friends when they try it for the first time is what really makes it special.

FAQs

How Do I Make Jamie Oliver’s Red Cabbage Coleslaw?

To make Jamie Oliver’s red cabbage coleslaw, shred red cabbage, carrots, and thinly slice an onion. Mix them in a bowl. For the dressing, whisk together mayonnaise, lemon juice, vinegar, and a bit of sugar. Combine the veggies and dressing, then chill for an hour before serving.

Can I Use Other Types Of Cabbage In Jamie Oliver’s Coleslaw Recipe?

Yes, you can substitute green cabbage or even a mix of different types, but red cabbage is key for that color and slightly sharper taste.

Is Jamie Oliver’s Coleslaw Recipe Spicy?

No, Jamie Oliver’s red cabbage coleslaw is not spicy. The recipe focuses on tangy and creamy flavors, but you can add chili or hot sauce if you want a bit of heat.