Here’s what happened: I needed something cold and crunchy to go with some messy, sticky barbecue ribs. Not too creamy. Definitely not the gloopy deli stuff. And this Jamie Oliver red cabbage coleslaw? It came through like a breeze through an open window in late July. The kind that wakes you up. Bright, sharp, but still… a little sweet. Inspired by Jamie Oliver.

Ingredients You’ll Need

For the tangy base:

1/4 cup shallot, sliced thin—like paper, almost
2 tablespoons cider vinegar
A good squeeze (1 1/2 teaspoons) lemon juice
A pinch—1/4 teaspoon—of salt
2 teaspoons honey (runny stuff, not crystallized)
1 teaspoon Dijon mustard
Half a teaspoon ground black pepper

The crunchy part:

4 cups red cabbage, shredded fine (mandoline if you’ve got the nerve)
1 cup carrots, matchstick cut or just grate ’em
2 tablespoons parsley, chopped like you mean it

How To Make Jamie Oliver Coleslaw Red Cabbage

Started with the shallots. Threw them in a bowl with vinegar and lemon juice. Let them sit. Ten minutes or so. They mellow. Kind of soften without going mushy. Almost like they’re learning to behave.
While that sat, I whisked in the honey, mustard, salt, pepper. It smelled zippy. Sharp. Like it could clear your sinuses. In a good way.
Then the cabbage. Deep purple ribbons, curling on the board. Carrots too, bright orange flecks. Threw it all in. Poured the dressing over, stirred it up with my hands. That’s how you know you’re doing it right—cold cabbage, wet fingers, vinegar in the air.
Parsley went in last. Green confetti. Gave it one last toss. Left it alone in the fridge. Just for a bit. Let it get comfortable.

Why I Love This Recipe

I’ve made it for BBQs, for roast chicken nights, even shoved it into sandwiches the next day. It’s loud. It doesn’t try to disappear next to whatever you’re serving. And something about that mix—crunch, snap, tang, sweet—just works. Especially when it’s hot out and nothing else feels fresh.

Recipe Tips

Let the shallots sit in vinegar. Don’t skip that part. It’s magic.
Taste as you go. Sometimes it wants more honey. Other times? More bite.
Slice the cabbage thinner than you think. Think slaw, not salad.
Got no matchstick carrots? Grater. Big holes.
Want it creamy? Fine. Add mayo. Or Greek yogurt. Two spoonfuls. Done.

How To Store This Jamie Oliver Coleslaw Red Cabbage

Fridge: Put it in a sealed container. It’ll keep for a couple of days. Three if you’re lucky. Softer by day two, but still tasty.
Freezer: Don’t. It turns weird. Watery. Just… no.
Reheating: Not a thing. It’s cold slaw. Just stir it before serving. That’s it.

Let’s Answer a Few Questions (FAQs)

Can I make this ahead?
Yep. In fact, do. It gets punchier overnight.

How should I cut the veggies?
Thin. Like, whisper-thin. Mandoline if you dare. Knife if you’ve got the patience.

Can I add something creamy?
Sure. Mayo. Greek yogurt. A spoon or two. Won’t hurt.

Is it vegan?
Swap the honey for maple or agave.

Nutrition Facts (per piece-ish)

Calories: 163
Carbs: 41g
Protein: 1g
Fat: 0.5g
Sugar: 31g
Fiber: 4g
Sodium: 4mg

More Recipe:

Jamie Oliver Coleslaw Red Cabbage

Course: Side DishesCuisine: British

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

163

kcal

Cold, crunchy, sharp, and a little sweet—this red cabbage coleslaw wakes up any plate it’s lucky to land on.

Ingredients

1/4 cup thin shallot slices
2 tbsp cider vinegar
1.5 tsp lemon juice
1/4 tsp salt
2 tsp honey
1 tsp Dijon
1/2 tsp pepper
4 cups shredded red cabbage
1 cup carrots, matchstick or grated
2 tbsp chopped parsley

Directions

Let shallots soak in vinegar and lemon for 10 min.
Whisk in honey, mustard, salt, pepper.
Toss with cabbage and carrots.
Add parsley, toss again.
Chill or serve right away. Up to you.

Notes

Let the shallots sit in vinegar. Don’t skip that part. It’s magic.
Taste as you go. Sometimes it wants more honey.
Slice the cabbage thinner than you think. Think slaw, not salad.
Got no matchstick carrots, Grater. Big holes.
Want it creamy, Fine. Add mayo. Or Greek yogurt. Two spoonfuls. Done.