Mary Berry Coleslaw with Sweet Chilli Sauce
As quoted from Mary Berry's book Cook up a feast, "Coleslaw should be light and fresh rather than rich and sloppy." Mary Berry's Coleslaw with Sweet Chilli Sauce is the perfect combination of crunchy vegetables and tangy dressing. This recipe takes the classic coleslaw to a whole new level with the addition of a sweet chilli dipping sauce. It's a delightful twist that will leave your taste buds wanting more!
Ingredients
- 11 ounces 300g white cabbage
- 1 small white onion
- 2 celery stalks
- 2 carrots coarsely grated salt and freshly ground
- black pepper
- 3 tablespoons cider vinegar
- 2 teaspoons Dijon mustard
- 1/2 cup light or regular mayonnaise
- 5 tablespoons sweet chilli dipping sauce
Instructions
- Slice the veggies. Using a food processor with a slicing blade or a mandolin with a thin blade, slice the cabbage, onion, and celery Alternatively, finely slice them by hand.
- Mix the veggies. Place the sliced vegetables into a bowl, add the grated carrots, and season the mixture with salt and freshly ground black pepper.
- Make the dressing. In a jam jar, combine the vinegar, mustard, mayonnaise, and dipping sauce. Seal the jar with a lid and shake it vigorously until the ingredients are well blended.
- Pour the dressing. Pour the dressing evenly over the vegetables and toss them thoroughly. Transfer the coleslaw to the refrigerator for a minimum of 3 hours to chill. You can serve it either chilled or at room temperature.
Notes
Prepare Ahead: You can prepare the dressing in advance and store it in the jar for up to 4 days. The coleslaw itself can be made up to 1 day ahead, and the flavors actually improve over time. Please note that this coleslaw is not suitable for freezing.