How To Make Creamy Peppery Coleslaw
This couldn’t be simpler – just chop, mix, and chill! The hardest part is waiting for it to chill before diving in.
Note: Scroll to the recipe card at the bottom for ingredient quantities and full detailed method.
Step 1 – Prep Your Vegetables
Shred the cabbage into thin strips and chop the cucumber and celery into small, bite-sized pieces. Don’t forget to finely chop the fresh herbs – they make such a difference!
Step 2 – Make the Peppery Dressing
In a separate bowl, whisk together the mayonnaise, vinegar, salt, pepper, and onion powder until smooth. Don’t be shy with that black pepper – it’s what makes this coleslaw special!
Step 3 – Combine and Chill
Toss the vegetables and herbs with the dressing until everything is well coated. Pop it in the fridge for at least an hour before serving – this lets all the flavours meld together beautifully.
Variations
Spicy Kick – Add finely diced jalapeños or a pinch of cayenne pepper for extra heat.
Extra Crunch – Throw in some diced carrots or thinly sliced radishes for even more texture.
Herb Swap – Not a cilantro fan? Use extra parsley or try fresh dill instead.
Vinegar Options – Apple cider vinegar works beautifully if you prefer a slightly sweeter tang.
Lighter Version – Use half mayo and half Greek yoghurt for a lighter dressing.
Expert Tips
Shred cabbage thinly – This ensures the dressing coats everything evenly and makes it easier to eat.
Don’t skip the chilling time – An hour in the fridge really does make a difference to the flavour and texture.
Adjust the pepper – Start with the recommended amount and add more to taste – some people love it really peppery!
Drain if needed – If your coleslaw seems watery after chilling, just give it a quick drain before serving.
Make it ahead – This coleslaw actually improves overnight, making it perfect for meal prep.
Use fresh herbs – Dried herbs just won’t give you the same bright, fresh flavour.
Storage – Keeps in the fridge for up to 3 days, though it’s best eaten within 2 days for optimal crunch.
FAQs
Can I make this coleslaw ahead of time?
Absolutely! This coleslaw is actually better the next day as the flavours have time to develop. It’ll keep in the fridge for up to 3 days.
What can I serve this coleslaw with?
This peppery coleslaw is perfect with BBQ chicken, fish and chips, pulled pork, or any grilled meats. It’s also delicious as a side with hearty soups or sandwiches.
Can I use a different type of vinegar?
Yes! Apple cider vinegar works well and adds a slightly sweeter note. You could also try rice vinegar for a milder flavour.
Is there a substitute for cilantro?
If you’re not a cilantro fan, just use extra parsley or try fresh dill. You could also leave it out entirely – the coleslaw will still be delicious!
How do I keep the coleslaw from getting watery?
Make sure to pat the cucumber dry after chopping, and if the slaw seems watery after chilling, simply drain off any excess liquid before serving.
Related Recipes
Looking for more fresh, crunchy sides to complete your meal? These recipes pair perfectly with this peppery coleslaw!
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