Mary Berry Rainbow Coleslaw Recipe
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.
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.