A reliable bowl for sharing tables
This is a straightforward coleslaw — the kind that sits happily alongside sausage rolls, quiche, and cold buffet food without trying to steal the show.
It’s crisp, lightly creamy, and familiar in the best way.
The key here isn’t clever ingredients.
It’s how finely everything is prepared.
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Ingredients
• ½ white or red cabbage
• 1 small onion
• 2 carrots
• Juice of ½ lemon
• Salt and pepper, to taste
• 4–5 tbsp mayonnaise
• 1 tsp sugar
Optional:
• Replace half the mayonnaise with Greek yoghurt for a lighter version
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Method
1. Finely shred the cabbage and place it in a large bowl.
2. Finely chop the onion and add it to the cabbage.
3. Grate the carrots and add them to the bowl.
4. Sprinkle over a pinch of salt and gently toss — this helps soften the cabbage.
5. Add the lemon juice, mayonnaise, sugar, and a little pepper.
6. Mix well until everything is lightly coated.
7. Taste and adjust seasoning if needed.
Cover and chill for at least 30 minutes before serving.
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🌿Artisan Layer
An artisan layer (if you have the time)
If you’d like to take this coleslaw a step further, making your own mayonnaise is a quiet pleasure.
It’s slower, more methodical, and deeply satisfying — and it gives the coleslaw a softer, fresher flavour.
This is very much an optional extra, not a requirement.
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Simple Homemade Mayonnaise
You’ll need:
• 1 egg yolk (room temperature)
• 1 tsp Dijon mustard
• 1 tbsp lemon juice or white wine vinegar
• 150–200ml neutral oil (sunflower or light olive oil)
• Salt, to taste
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1. Place the egg yolk, mustard, and lemon juice in a bowl.
2. Whisk together until smooth.
3. Begin adding the oil very slowly, a few drops at a time, whisking constantly.
4. As the mixture thickens, you can add the oil in a thin stream.
5. Continue whisking until thick and glossy.
6. Season with salt and adjust lemon if needed.
If it becomes too thick, loosen with a teaspoon of warm water.
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Using it in your coleslaw
• Use this mayonnaise exactly as you would shop-bought
• You may find you need slightly less, as the flavour is fuller
• Combine with yoghurt if you still want a lighter finish
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A gentle note
This isn’t about doing things the “right” way.
It’s about choosing when you have the time to slow down and enjoy the process.
Both versions feed people well.
Preparation matters
Coleslaw is at its best when everything is finely prepared.
• Cabbage and onion should be very finely chopped
• Carrot should be grated, not chunked
Taking a little extra time here makes all the difference to the final bowl.
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How much will this feed?
• Serves 6–8 people as part of a buffet
• For larger gatherings, this recipe doubles very easily
Coleslaw is often one of the first bowls to empty, so it’s worth making more than you think.
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Make-ahead & timing
• Can be made the day before
• Flavour improves as it rests
• Stir before serving to redistribute the dressing
If it releases a little liquid, simply drain or stir through.
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A thoughtful touch (if you want to elevate it)
• Massage the cabbage briefly with salt before mixing
• Use half mayonnaise, half yoghurt for balance
• Add a little lemon zest for freshness
Nothing complicated — just considered.
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Serving notes
• Perfect with sausage rolls and quiche
• Works well on a cold buffet
• Keeps the plate feeling fresh and balanced
This is a bowl that does its job quietly and well.
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Feeding people the lovely way
Coleslaw doesn’t need reinvention.
When it’s finely chopped, gently dressed, and made with care, it’s exactly what people hope for.