Jamie Oliver Apple Coleslaw

There’s something about the crunch of cabbage and the snap of a fresh apple that just… wakes you up. Jamie Oliver Apple Coleslaw does that. I made it last week on one of those weirdly hot spring days when you can’t decide if you’re cold or sweating. It tasted like someone turned the volume up on summer. Sweet, tangy, messy—in the best way. Inspired by Jamie Oliver, though I’m sure I took a few liberties.

Ingredients You’ll Need:

• About 3 cups chopped cabbage (I used a mix, because why not)
• 1 red apple, cored and diced—not peeled, you want that skin
• 1 Granny Smith, same deal
• 1 carrot, grated (feels like an afterthought but totally isn’t)
• Half a cup or so of chopped red bell pepper (mine was almost too soft but still worked)
• A couple green onions, thinly sliced

Dressing-ish:

• A third of a cup mayo (full-fat, don’t play)
• Brown sugar, same amount (or a little less if your apples are extra sweet)
• A tablespoon of lemon juice. Maybe more. Taste it and see.

How I Made Jamie Olivers Apple Coleslaw

• I started chopping around 3 p.m. The kind of mindless slicing that’s weirdly calming. The cabbage squeaked under the knife, the apples snapped like breaking twigs. Didn’t bother peeling them—the skins look nice and they bite back just a little. Grated the carrot, tried not to think about how orange it made my fingers.
• In a side bowl, mayo, sugar, lemon juice. Whisked it until it looked like soft icing. Tasted it, frowned. Added a splash more lemon. Better.
• Then came the toss. Threw everything into my biggest bowl. Apples in. Peppers. Cabbage, falling like crunchy confetti. Poured over the dressing and mixed with bare hands because I wanted to feel it. Cold, creamy, slick. Smelled like something alive.
• Covered the whole thing with a plate (who even owns clingfilm anymore?) and shoved it in the fridge. Waited. 45 minutes later, pulled it out. Tossed again. Tasted. Holy hell—it worked.

Why I Love This Recipe

It’s stupid simple. And people love it. Made it for a BBQ with my sister’s family and even her four-year-old was scooping it up like dessert. It’s one of those dishes that feels like more than the sum of its parts. Bright, creamy, a little wild.

Recipe Tips

• Don’t chop like a robot. Let it be a little wild. Texture matters.
• Taste the dressing before it touches anything. Fix it then.
• Chill it. Just do. Warm coleslaw is sad.
• Apples going soft, Still good. Just slice thinner.
• Pair it with something greasy—burgers, ribs, whatever. The contrast is killer.

How To Store This Jamie Apple Coleslaw

• Room Temp: No more than an hour or two. Especially if it’s hot. Trust me.
• In the Fridge Tight lid. Three days tops. The crunch softens a little, but the flavor mellows nicely.
• Freezer: Please don’t. Apples don’t forgive you for that.
• Reheat: You don’t. You eat it cold. Straight from the bowl. With a fork. Standing up.

Let’s Answer a Few Questions! (FAQs)

Can I use other apples?
Of course. Just aim for contrast—one sweet, one sharp. Keeps it interesting.

What if I hate mayo?
Then swap it. Greek yogurt, maybe even sour cream. Just know it won’t be the same. Different, but still good.

Can I make this ahead?
Absolutely. In fact, you should. Just keep it cold. It’s better the second day.

Is this gluten-free?
Yep. Just double-check your mayo and sugar. You never know.

Will the apples brown?
A little. But lemon juice helps. And honestly, A tiny bit of browning just makes it look homemade.

Nutrition Facts (per serving)

• Calories: 142
• Carbs: 11g
• Protein: 1g
• Fat: 10g
• Sugar: 8g
• Fibre: 2g
• Sodium: 273mg

Try More Recipes:

• Jamie Oliver Ratatouille Recipe
• Jamie Oliver Bbq Baked Beans
• Jamie Oliver Potato Wedges Recipe