Mary Berry Rainbow Coleslaw Recipe
Are you looking for a fresh, healthy side dish? The Mary Berry Rainbow Coleslaw Recipe is the perfect choice.
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.
Notes
➜ 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.