If you want a salad that is fresh, colorful and full of flavor, this Mary Berry Rainbow Coleslaw Recipe is perfect. It is simple, quick and looks beautiful on the plate.
The creamy dressing mixes perfectly with crunchy vegetables, making every bite delightful. This Rainbow Coleslaw is a great side for barbecues, sandwiches or just as a healthy snack.
In this post, I will show you how to make Mary Berry Rainbow Coleslaw and the ingredients for this recipe step by step.
Why I Love Making This Rainbow Coleslaw
I love making this coleslaw because it is easy and cheerful. The rainbow of colors makes me happy every time I serve it. I also love that it can be prepared in advance.
The flavors mix well if it rests for a few hours in the fridge. This recipe is my go-to when I want something healthy yet tasty.
Plus, it impresses guests with very little effort. The creamy dressing is smooth, slightly tangy and balances perfectly with crisp vegetables.
Equipment List
- Large mixing bowl
- Cutting board
- Sharp knife
- Vegetable peeler
- Measuring cups and spoons
- Small whisk or fork
- Serving bowl
Recipe Overview
- Recipe Name: Mary Berry Rainbow Coleslaw
- Servings: 4–6
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Course: Side Dish
- Cuisine: British
- Calories: 120 kcal per serving
Ingredients You Need for Mary Berry Rainbow Coleslaw
- 200g red cabbage, thinly sliced
- 200g white cabbage, thinly sliced
- 2 medium carrots, grated
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 spring onions, chopped
- 100g mayonnaise
- 2 tbsp Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Fresh parsley for garnish
Step-by-Step Guide
1. Prepare the Cabbage
Wash the red and white cabbage. Remove any tough outer leaves. Slice finely using a sharp knife. This gives a nice texture.
2. Grate the Carrots
Peel the carrots and grate them. Add the carrots to the cabbage. The orange color will start forming the rainbow effect.
3. Slice the Bell Peppers
Thinly slice the red and yellow bell peppers. Mix them with the cabbage and carrots. They add sweetness and crunch.
4. Chop the Spring Onions
Wash and chop the spring onions. Add them to the vegetable mixture. They give a fresh, mild onion flavor.
5. Make the Dressing
In a small bowl, combine mayonnaise, Greek yogurt, lemon juice and Dijon mustard. Whisk until smooth. Season with salt and pepper.
6. Mix Vegetables and Dressing
Pour the dressing over the vegetables. Toss gently until everything is coated evenly. Be careful not to crush the vegetables.
7. Chill the Coleslaw
Cover the bowl and refrigerate for at least 1 hour. This allows the flavors to blend beautifully. Serve cold for best taste.
8. Garnish Before Serving
Sprinkle chopped fresh parsley on top. It adds color and freshness. Serve in a beautiful bowl to make it look extra appealing.
Expert Tips & Variations
- Use red and yellow cabbage for a more vibrant look.
- Add 1 small apple, grated, for sweetness.
- Replace Greek yogurt with sour cream for a richer taste.
- Use a mandoline slicer to slice vegetables evenly and quickly.
- For extra crunch, add toasted sunflower seeds or walnuts before serving.
History or Fun Fact About the Dish
Coleslaw is a classic salad that dates back to the Netherlands in the 18th century. The word “coleslaw” comes from “koolsla,” meaning cabbage salad. Mary Berry added her twist with colorful vegetables and a creamy dressing.
Today, rainbow coleslaw is popular for parties and summer barbecues. It is loved for its mix of colors, textures and flavors.
Pairings & Complementary Recipes
Rainbow coleslaw pairs well with grilled chicken, sandwiches, burgers or fish. It can also be served alongside roasted meats. Try it with a simple potato salad or corn on the cob for a complete summer spread.
Occasion or Event Ideas
This coleslaw is perfect for family gatherings, picnics and potlucks. Its bright colors make it ideal for kids’ parties. Serve it during holiday meals to add a refreshing side dish. It’s also great for BBQs or casual lunches.
Storage and Reheating Tips
- Store in an airtight container in the fridge.
- Keep chilled for up to 2–3 days.
- Stir gently before serving to redistribute the dressing.
- Do not freeze; vegetables will lose their crunch.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 120 kcal |
| Protein | 2 g |
| Carbohydrates | 8 g |
| Fat | 9 g |
| Fiber | 3 g |
| Sugar | 4 g |
Health Benefits
This rainbow coleslaw is full of fiber, vitamins and minerals. Cabbage is rich in vitamin C and antioxidants. Carrots provide beta-carotene, which is good for your eyes.
Bell peppers add vitamin A and vitamin C. Using Greek yogurt reduces calories while adding protein. This coleslaw is light, nutritious and supports a healthy diet.
Mary Berry Rainbow Coleslaw Recipe
Ingredients
- 200 g red cabbage thinly sliced
- 200 g white cabbage thinly sliced
- 2 medium carrots grated
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 4 spring onions chopped
- 100 g mayonnaise
- 2 tbsp Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Prepare the Cabbage
- Wash the red and white cabbage. Remove any tough outer leaves. Slice finely using a sharp knife. This gives a nice texture.
Grate the Carrots
- Peel the carrots and grate them. Add the carrots to the cabbage. The orange color will start forming the rainbow effect.
Slice the Bell Peppers
- Thinly slice the red and yellow bell peppers. Mix them with the cabbage and carrots. They add sweetness and crunch.
Chop the Spring Onions
- Wash and chop the spring onions. Add them to the vegetable mixture. They give a fresh, mild onion flavor.
Make the Dressing
- In a small bowl, combine mayonnaise, Greek yogurt, lemon juice and Dijon mustard. Whisk until smooth. Season with salt and pepper.
Mix Vegetables and Dressing
- Pour the dressing over the vegetables. Toss gently until everything is coated evenly. Be careful not to crush the vegetables.
Chill the Coleslaw
- Cover the bowl and refrigerate for at least 1 hour. This allows the flavors to blend beautifully. Serve cold for best taste.
Garnish Before Serving
- Sprinkle chopped fresh parsley on top. It adds color and freshness. Serve in a beautiful bowl to make it look extra appealing.
FAQs about Mary Berry Rainbow Coleslaw
Q1: Can I make this coleslaw a day before serving?
Yes, you can prepare it a day before. Keep it in the fridge. It tastes even better after the flavors blend.
Q2: Can I use low-fat mayonnaise instead of regular?
Absolutely! Low-fat mayonnaise works well. You can also replace it with extra Greek yogurt for a healthier option.
Q3: Can I add other vegetables?
Yes, you can add cucumber, radish or broccoli. Just slice them thinly so they mix well with the salad.
Q4: Can I make it vegan?
Yes, replace mayonnaise with vegan mayo and use dairy-free yogurt. The taste will still be creamy and delicious.
Q5: How long will it stay fresh in the fridge?
Rainbow coleslaw stays fresh for 2–3 days in an airtight container. Toss gently before serving for best results.
Final Thoughts
This Mary Berry Rainbow Coleslaw Recipe is simple, colorful and healthy. It is perfect for everyday meals or special occasions. The combination of creamy dressing and crunchy vegetables is irresistible.
Preparing it is easy and it can be made ahead of time. Everyone loves its fresh flavors and vibrant look. Try this recipe and enjoy a tasty, rainbow-filled salad that brings joy to the table.
Zoey Lane is the voice behind ZoeyCooks.com, where she shares comforting, home-tested recipes inspired by everyday cooking. She believes great food should be simple, approachable and enjoyable to make.