Coleslaw two ways

Preparation info

  • Difficulty


  • Serves:


    as a Side

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Coleslaw has re-emerged after being assassinated by generations of bad cooks. Here are two of my best dressings, one oldie and a new version with chilli and lime. Crisp the vegetables in iced water before dressing: it makes all the difference.

Preparation: 10 Minutes, Plus 1 Hour Soaking


  • ¼ head each red and white cabbage, thinly sliced
  • 2 carrots, peeled and julienned
  • 1 small red onion, finely chopped
  • 1 celery heart, thinly sliced
  • 8 small red radishes, thinly sliced or quartered
  • 1 red capsicum (pepper), halved, seeds and membrane discarded, cut into thin slices

Creamy lime, chilli and coriander dressing

  • 150 g ( oz) mayonnaise
  • juice and finely grated zest of 1 lime
  • 3 teaspoons apple cider vinegar
  • 1 small mild green chilli, seeded, thinly sliced
  • 2 tablespoons finely chopped coriander (cilantro)

Sweet and sour dressing

  • 2 tablespoons white wine vinegar
  • 2 tablespoons soft brown sugar
  • 1 teaspoon mustard powder
  • ¼ teaspoon each mustard seeds, celery seeds and poppyseeds
  • 60 ml (2 fl oz/¼ cup) vegetable oil


Put all of the vegetables in a large bowl of iced water for 1 hour to crisp up. Drain well and pat dry with a clean tea towel (dish towel), then transfer to a large serving bowl.

To make the dressing, put all of the dressing ingredients in a bowl with a large pinch of salt and whisk until well combined and the sugar has dissolved. Pour the dressing over the vegetables, toss well and refrigerate until serving.