11-07-2025
Coleslaw will taste even better if you follow one one simple step when making it
The dish is the perfect addition to a summer meal.
Coleslaw is an absolute staple with meals during the summer months. Its creaminess and super crunch makes it a firm favourite as a salad topper, barbecue side dish, and as a "picky bits" staple.
Making your own version of the dish has many benefits, namely being able to customise it to your exact liking.
And while many think they've managed to perfect this delicious cabbage, carrot, and onion-based dish, one foodie says her grandmother had the best secret for the most amazing coleslaw, writes The Express.
Food writer and photographer Mackenzie Schieck says there's one thing that sets her family recipe apart from most. She explained: "Most coleslaws have slices of cabbage and other ingredients that are small-ish but clearly discernible from one another."
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But Mackenzie's grandma did something differently. "She chopped her ingredients more finely than anyone else", said the Simply Recipes writer.
However, many foodies would argue that finely chopping the ingredients removes one of the best parts of this dish, the distinct crunchiness. After all, most recipes call for shredded vegetables, which is how achieve the lovely textured strands of colour throughout the creamy sauce.
But Mackenzie insists that chopping everything up "extra small" lends the coleslaw to being "hands-down the most melt-in-your-mouth slaw" she's ever had.
That said, it's important to note that the coleslaw still has a "nice crunch" while melding with the sauce in a way many don't.
How to make tastier coleslaw
Good chopping skills aren't necessary to replicate this clever coleslaw hack if you have a blender to hand.
The Simply Recipes writer suggests shredding the veggies in the blender one ingredient at a time, until they are lightly shredded into large chunks.
Then, use a knife to chop everything up to your desired size. Of course, Mackenzie's grandma would suggest that smaller is better.
Coleslaw recipe
Ingredients
One small white cabbage or half a large one
Four carrots, peeled
One large red onion
Half a small bunch of dill
Chives, parsley or coriander, finely chopped (optional)
One tbsp Dijon mustard
50g mayonnaise
50g yoghurt
Sour cream or more mayo
One to two tbsp white wine vinegar
A few pinches of paprika
Method
This "classic" homemade coleslaw recipe by Good Food can be made in a few simple steps:
Remove any bruised or damaged outer cabbage leaves, then halve through the stem and remove the core with a sharp knife.
Put the cut side down onto a cutting board and slice into fine shreds (or place a few chunks into a blender), then chop finely.
Grate or blend the carrots, then slice the onion as finely as possible and add to the bowl with the cabbage. Add the herbs to the mixture, then take a jug and whisk the mustard, mayo, yoghurt and vinegar.
Season well to taste, adding more vinegar if necessary. Tip the dressing into the vegetable bowl and mix everything together with a large spoon to coat the vegetables. Sprinkle with a few pinches of paprika, and serve straight away.
The mixture can be covered and chilled for up to three days. Mix well before serving.
