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The Best Homemade Coleslaw

A light and creamy traditional coleslaw
Prep Time30 mins
Total Time30 mins
Course: Side Dish
Cuisine: British
Servings: 8 people
Calories: 60kcal


  • ½ small white cabbage sliced very very thinly
  • 2 carrots julienned
  • 1 red onion sliced very very thinly
  • 1 green pepper sliced very very thinly
  • 1 teaspoon Frenchie’s mustard
  • 1 teaspoon white wine vinegar
  • ½ teaspoon salt
  • teaspoon ground white pepper
  • 1 tablespoon olive oil
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • pomegranate seeds optional
  • small handful parsley leaves chopped roughly (optional)


  • In a large bowl toss together the sliced cabbage, onion, green pepper and julienned carrot and set aside whilst you prepare the dressing.
  • In a small bowl whisk together the mustard, white wine vinegar and seasoning 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 sour cream and again whisk in until completely combined.
  • Pour the dressing over the vegetables and toss together until the dressing is evenly dispersed throughout.
  • Serve with a scattering of pomegranate seeds and chopped parsley.


  • Dress the coleslaw at least an hour before serving so that the vegetables can soften and the flavours can meld together.


Calories: 60kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 187mg | Potassium: 191mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2670IU | Vitamin C: 34.7mg | Calcium: 34mg | Iron: 0.4mg