Are you looking for a fresh, healthy side dish? The Mary Berry Rainbow Coleslaw Recipe is the perfect choice. This colorful salad is full of crunch and flavor.
Many people want to learn how to make Mary Berry Rainbow Coleslaw at home. It uses simple ingredients for Mary Berry Rainbow Coleslaw that look beautiful together.
This dish is great for parties or family dinners. Let’s dive into this easy and delicious Mary Berry Rainbow Coleslaw Recipe!
What Makes This Recipe Special
This recipe is special because it is very bright. It uses many different colors of vegetables. The flavor is tangy, sweet, and very creamy.
You will love the loud crunch in every bite. It is a very healthy choice for your family. This recipe is also incredibly easy to prepare.
You only need about fifteen minutes to finish it. There is no cooking required for this dish. It stays fresh and crisp for a long time. It is the perfect recipe for busy people.
Equipment List
- Sharp Knife: You need this to slice all the vegetables thinly.
- Large Bowl: This is used to mix everything together easily.
- Small Jar: Use this to shake the dressing until smooth.
- Box Grater: This helps shred the carrots very quickly.
- Measuring Spoons: Use these to get the right spice amounts.
- Wooden Spoon: This helps toss the salad without crushing it.
Ingredients You Need for Mary Berry Rainbow Coleslaw Recipe
- Red Cabbage: This adds a deep purple color and crunch.
- White Cabbage: It provides a mild flavor and classic look.
- Carrots: These add a bright orange hue and sweetness.
- Red Onion: This gives the dish a sharp, spicy kick.
- Brussel Sprouts: These add a unique earthy taste and green color.
- Mayonnaise: This creates a very rich and creamy base.
- Dijon Mustard: It adds a little bit of heat and depth.
- Apple Cider Vinegar: This provides a necessary tangy, sour note.
- Honey: It balances the vinegar with a touch of sweetness.
- Celery Seeds: These offer a small but distinct herbal flavor.
- Salt and Pepper: Use these to season the salad perfectly.
How to Assemble
1. Prep the Vegetables
First, wash all your fresh vegetables very well. Slice the red and white cabbage into thin strips. Shred the carrots using the large holes on your grater. Slice the red onion into very fine half-moons. Trim the Brussel Sprouts and slice them very thinly.
2. Make the Dressing
Take a small jar or a separate bowl. Combine the mayonnaise, mustard, vinegar, and honey inside. Add the celery seeds, salt, and black pepper too. Whisk or shake the mixture until it is smooth. Taste it to see if it needs more salt.
3. Combine Everything
Place all the sliced vegetables into your large bowl. Pour the creamy dressing over the colorful vegetable mix. Use your wooden spoon to toss everything together well. Make sure every piece of vegetable has some dressing.
4. Let it Rest
Cover the bowl with some plastic wrap or a lid. Place the bowl in the fridge for thirty minutes. This helps the flavors blend into the vegetables. The cabbage will soften just a little bit. Give it one last stir before you serve it.
Recipe Success Tips
➜ Slice all vegetables very thinly for the best texture.
➜ Use fresh lemon juice if you dislike cider vinegar.
➜ Chill the salad before serving for a better taste.
➜ Add toasted seeds for an extra crunchy protein boost.
➜ Do not dress the salad too early before serving.
➜ Use full-fat mayonnaise for the most traditional flavor.
How To Store Leftover
Store your leftovers in an airtight container in the fridge. This coleslaw stays good for about three days. The vegetables may release some water over time.
Simply stir it well before eating it again. Do not freeze this recipe as it becomes mushy. It is best eaten within forty-eight hours for crunch.
Sides & Pairings Suggestions
This coleslaw goes perfectly with grilled chicken or steak. It is a classic side for summer BBQ ribs. Try it inside a pulled pork sandwich for crunch.
It also pairs well with fried fish or tacos. You can serve it alongside a simple baked potato. It brings a fresh balance to any heavy meal.
Nutritions
- Calories: 145 kcal
- Total Fat: 11g
- Fiber: 3g
- Vitamin C: 45mg
- Sugar: 6g
FAQs about Mary Berry Rainbow Coleslaw Recipe
Can I use a food processor for the veggies?
Yes, a food processor makes the work much faster. Use the slicing blade for cabbage and the grating blade for carrots.
What if I do not like Brussel sprouts?
You can leave them out if you prefer. Add extra green cabbage or some broccoli stalks instead for crunch.
Is this recipe gluten-free?
Yes, most ingredients in this recipe are gluten-free. Always check your mayonnaise and mustard labels to be sure.
Can I make this vegan?
Yes, you can easily make this vegan. Just use vegan mayonnaise and maple syrup instead of honey.
Final Thoughts
The Mary Berry Rainbow Coleslaw Recipe is a true winner. It is bright, healthy, and tastes better than store-bought versions.
It is the best way to eat more colorful vegetables. Your friends and family will love the creamy dressing. It is simple enough for a weekday lunch.
Yet, it is pretty enough for a big party. Give this recipe a try this weekend. You will love how easy and tasty it is!
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Mary Berry Rainbow Coleslaw Recipe
Equipment
- Sharp knife
- Large Bowl:
- Small Jar
- Box Grater
- Measuring spoons
- Wooden spoon
Ingredients
- 2 cups Red Cabbage
- 2 cups White Cabbage
- 1 cup Carrots
- 1/2 cup Red Onion
- 1 cup Brussel Sprouts
- 1/2 cup Mayonnaise
- 1 tsp Dijon Mustard
- 1 tbsp Apple Cider Vinegar
- 1 tsp Honey
- 1/2 tsp Celery Seeds
- 1 pinch Salt
- 1 pinch Black Pepper
Instructions
1. Prep the Vegetables
- First, wash all your fresh vegetables very well. Slice the red and white cabbage into thin strips. Shred the carrots using the large holes on your grater. Slice the red onion into very fine half-moons. Trim the Brussel Sprouts and slice them very thinly.
2. Make the Dressing
- Take a small jar or a separate bowl. Combine the mayonnaise, mustard, vinegar, and honey inside. Add the celery seeds, salt, and black pepper too. Whisk or shake the mixture until it is smooth. Taste it to see if it needs more salt.
3. Combine Everything
- Place all the sliced vegetables into your large bowl. Pour the creamy dressing over the colorful vegetable mix. Use your wooden spoon to toss everything together well. Make sure every piece of vegetable has some dressing.
4. Let it Rest
- Cover the bowl with some plastic wrap or a lid. Place the bowl in the fridge for thirty minutes. This helps the flavors blend into the vegetables. The cabbage will soften just a little bit. Give it one last stir before you serve it.