Christmas Coleslaw

Homemade Coleslaw is one of the core side dishes of our family. I make up a huge batch every week as my children love it with everything. I ring the changes with the seasons and this Christmas Coleslaw looks a little bit more special but is still just as easy. I've also started making this vegan version of it as well and I have to say that I absolutely prefer it. This egg-free and dairy-free coleslaw is not heavy with mayonnaise and instead has a light, slightly creamy and well balanced dressing which clings to the colourful array of vegetables which is essential for your festive table.

It's the perfect side dish as it goes with pretty much anything you are caring to serve over the Christmas season and its light texture means it pairs exceedingly well with rich roasted meats, your nut roast or stuffed into a leftover turkey sandwich.

I'll show you how to make this simple slaw sing with vibrant colours in about 15 minutes, so you can concentrate your time on the rest of the festive feast.

Why You'll Love This Christmas Coleslaw Recipe

Perfectly dressed. The dressing is what truly sets this coleslaw apart, and it deserves careful consideration. While traditional recipes often rely on generous amounts of mayonnaise, this can overwhelm the fresh, crisp vegetables. On the other hand, some recipes go too far in the opposite direction, using only oil and vinegar for a light vinaigrette that lacks creaminess. For the Best Homemade Coleslaw, we strike the perfect balance with a dressing that combines the richness of mayonnaise with the tang and brightness of a vinaigrette.

Festive flavours and colours: This coleslaw isn’t just a side dish; it’s a celebration on your plate. The fresh and vibrant green bell peppers, orange carrots, and crisp white cabbage look as festive as they taste and will add a bright pop of colour to your Christmas table.

Versatility for Any Meal: This coleslaw is perfectly at home whether you’re serving it alongside a roast turkey, pairing it with your Christmas ham, or enjoying it with a nut roast. Plus it's excellent with leftovers. And I know it's called a Christmas Coleslaw but really it holds its own at any time of year.

Ingredients Needed

The Vegetables

Red cabbage. The cabbage gives good body to the salad, ensuring that the slaw doesn’t get weighed down or watery. The red colour is simply gorgeous and incredibly festive but it also has a lovely crisp full bodied texture.

Carrot. Carrots add the sweetness. The better carrot you buy the more flavour will go into your coleslaw. Carrots is one of the veggies which I will always buy from the farmers’ market, They need to be firm with good depth of flavour. These carrots are a completely different beast to the watery wobbly ones you can buy from the supermarket.

Red onion. You don't want to bung any old eye shredding white onion which has been languishing in your veg box all week. I find white onion far too pungent in coleslaw, a milder red onion is a much better choice and of course also adds to the colour!

Green bell pepper. Don't be scared of green pepper. Actually it is the secret weapon in this coleslaw. Now, green pepper may not be to everyone’s taste as it has a slight bitterness. This is exactly why we include it here as it contrasts so perfectly with the creamy dressing. It cuts through the richness of the mayo and adding piquancy to the finished result. Plus I love the green with the strong red and purple colours that the other vegetables provide. If you don’t like green pepper then just leave it out. You could substitute with red pepper which is also in keeping with the theme but I do find its sweetness can be a little overpowering here. But the choice is there.

Pomegranate seeds. These add such a lovely sweet burst of flavour to the coleslaw. You could substitute for dried cranberries if you like.

Parsley. A scattering of fresh herbs on the top makes the dish look beautiful when you serve it up. It adds great flavour too.

Vegetable variations: Any change to the mix of vegetables will of course tweak the flavour but this motley collection of alternatives is still in keeping with our festive theme and would also taste delicious: beetroot (which will also colour your slaw an attractive pink) fennel, radish, apple – yes this is a fruit but it’s fantastic in coleslaw. Of course you could also use white or green cabbage instead of the red cabbage.

Dressing ingredients

Extra virgin olive oil. The flavour of extra virgin is the best, but you could use regular olive oil or avocado oil.

Apple cider vinegar. You can substitute this for white wine vinegar or lemon juice, I like the flavour of the apple cider vinegar the best though.

Dijon mustard. This kind of mustard gives the most well balanced flavour that's not too strong and spicy. But if you like things a little more punchy then use an English mustard (but check the labels as Colman's isn't gluten-free).

Mayonnaise. You only need a small amount and I use vegan mayonnaise. The difference in flavour is not noticeable and that means more people can enjoy the coleslaw.

Yoghurt. I use the plant-based coconut yoghurt from Coconut Collective to keep it dairy-free but you can use any natural plain yoghurt.

How To Prepare The Vegetables

This is really the only bit of work in preparing a coleslaw and whichever vegetables you choose be sure to slice them all the same size and shape and use a good quality sharp knife for best results.

Red cabbage: Begin by removing any wilted outer leaves, then cut the cabbage into quarters and remove the core. Slice each quarter into thin shreds for a crisp and tender texture in your coleslaw. You could also halve these shreds again as really long strands of vegetables can be cumbersome to eat.

Carrots: Peel the carrots to remove the skin, then julienne them into thin matchsticks. You can do this by hand but you get a much thinner result by using a julienne hand peeler or the attachment in your food processor. You could grate them using a box grater but the results are a little more watery and scrappy.

Red onion: Peel, top and tail the onion and halve the onion from end to end, then slice it thinly into half-moons, you want it to be wafer thin and almost transparent. If the onion is too strong, soak the slices briefly in cold water to mellow the taste.

Green Bell Pepper: Cut off the top and bottom, remove the seeds and white membrane, and slice the pepper into thin strips, again I will usually half these strips again so the vegetables are a little more bite-sized. 

How To Make Christmas Coleslaw

For full recipe instructions go to the recipe card at the end of this post. 

In a large bowl toss together the sliced red cabbage, onion, green pepper and julienned carrot and set aside whilst you prepare the dressing.

In a small bowl whisk together the mustard, vinegar and salt and pepper until thoroughly combined and the salt has dissolved.

Drizzle in gradually the olive oil, whisking all the while until it has reached a thick emulsion.

Add the mayonnaise and yoghurt and again whisk in until completely combined.

Pour the dressing over the vegetables and toss together until the dressing is evenly dispersed throughout.

Allow the coleslaw to chill for about 1 hour, this gives the vegetables time to soften and the flavour to become a cohesive whole, rather than a ragtag assembly. Then transfer to a serving bowl and scattering the pomegranate seeds and chopped parsley over the top.

More Vegetable Side Dishes You'll Love

This wonderful Spiced Festive Red Cabbage is a sweet and tangy side dish for Christmas Day. or a wintry Sunday roast dinner. It tastes wonderful alongside a roast turkey but equally well with rib of beef, game or even a nut roast. Make it ahead of time and stash in the freezer as it re-heats brilliantly.

Fresh, vibrant, and packed with flavour, this Pesto Rice Salad is a deliciously simple dish which is lovely at any time of year. Fluffy rice is tossed with a rich pesto dressing, alongside cherry tomatoes, crunchy cucumber, and fresh herbs.

​A French Grated Carrot Salad is an extremely simple and classic salad of julienned carrots and finely chopped parsley dressed in a white wine vinaigrette. It is best made with the sweetest garden carrots.