This crunchy red and white coleslaw is fresh, vibrant, and packed with flavour! A perfect side dish for barbecues, burgers, and sandwiches, with a tangy dressing for extra zing.
This coleslaw recipe was a joint effort! We were inspired by the slaw in our char sui pork ribs with slaw recipe - it's basically 3 ingredients plus a dressing. We decided to give it a try with a more traditional creamy dressing...we've always got light mayonnaise in the fridge and there was some half-fat crème fraiche in there too, so those were my suggestions. David suggested adding a small amount of Dijon mustard, white wine vinegar and some seasoning...and our red and white coleslaw was created! It's very simple and quick to make.
It's the perfect easy and flavourful side dish to enjoy with burgers and sandwiches, or serve a big bowl for a buffet, at a barbecue or take some on a picnic...delicious!
Tips
- Reduced fat sour cream is a good substitute if you don't have crème fraiche. Or try Greek yogurt instead of mayo for a tangy, healthier twist.
- Dairy-free option - use vegan mayo or an olive oil based dressing.
- Spicy kick - add jalapeños or a pinch of cayenne pepper for heat.
- This red and white coleslaw recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Red cabbage has a slightly peppery taste and firmer texture, while white (or green) cabbage is milder and softer when shredded.
Yes - make to 2 to 3 hours in advance to let the flavours infuse and dress it 30 minutes before serving to soften the cabbage slightly.
It keeps well for up to 3 days in the fridge, although it may soften over time.
Yes - pre-shredded coleslaw mix saves time and works just as well.
Sprinkle a little salt over the cabbage and let it sit for 10 minutes before draining excess moisture.
Yes - try a vinegar-based dressing with olive oil, mustard, and honey for a lighter version.
It goes great with smothered chicken, pulled pork, blackened cod tacos, or fillet steaks.
It’s not recommended to freeze coleslaw, as the cabbage will lose its crunch when thawed.
Recent New Recipes
Category Spotlight...
BURGERS AND SANDWICHES
In my mind burgers are perfect comfort (and hangover cure) food! I think the same of sandwiches, whether hot or cold. In this section you'll find a delicious selection of both, to suit most if not all tastes. The great thing is, you can be as versatile as you like with fillings and toppings. Enjoy browsing and cooking from this category!!
How to make this Red and White Coleslaw
Ingredients
- 100g red cabbage, cored and finely shredded
- 100g white cabbage, cored and finely shredded
- 1 medium carrot (approx. 120g), peeled and grated
- 2 spring onions, finely sliced
- 75g light mayonnaise
- 75g half-fat crème fraiche (see Tips)
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- salt and freshly ground black pepper
- 1 tsp fresh chives, snipped (optional), to garnish
Instructions
- In a large bowl, add the red and white shredded cabbage, grated carrot and spring onions.
- Then, add the mayonnaise, crème fraiche, mustard and white wine vinegar. Stir together until well combined well.
- Season, to taste, with salt and freshly ground black pepper.
- Transfer to a serving bowl and garnish with the snipped chives, if using, and set aside for at least 30 minutes. This time will allow the vinegar to work its magic and soften the cabbage slightly.
Recipe Collection Spotlight...
10 FAVOURITE SALMON RECIPES
Salmon is one of my favourite fish...it's very versatile and can be used in different cuisines. In this collection of 10 Favourite Salmon Recipes you'll find fishcakes, noodles, risottos, curries, a traybake, scotch eggs, tacos and a pasta dish. They're all delicious - perfect for any occasion!
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Red and White Coleslaw
Ingredients
- 100 g (3.5 oz) red cabbage cored and finely shredded
- 100 g (3.5 oz) white cabbage cored and finely shredded
- 1 medium (4.2 oz) carrot (approx. 120g) peeled and grated
- 2 spring onions finely sliced
- 75 g (2.6 oz) light mayonnaise
- 75 g (2.6 oz) half-fat crème fraiche (see Notes)
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- salt and freshly ground black pepper
- 1 tsp fresh chives (optional) snipped, to garnish
Instructions
- In a large bowl, add the red and white shredded cabbage, grated carrot and spring onions.
- Then, add the mayonnaise, crème fraiche, mustard and white wine vinegar. Stir together until well combined well.
- Season, to taste, with salt and freshly ground black pepper.
- Transfer to a serving bowl and garnish with the snipped chives, if using, and set aside for at least 30 minutes. This time will allow the vinegar to work its magic and soften the cabbage slightly.
Notes
- Reduced fat sour cream is a good substitute if you don't have crème fraiche. Or try Greek yogurt instead of mayo for a tangy, healthier twist.
- Dairy-free option - use vegan mayo or an olive oil based dressing.
- Spicy kick - add jalapeños or a pinch of cayenne pepper for heat.
- This red and white coleslaw recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE