Print

Hairy Bikers Coleslaw with Mayonnaise

Hairy Bikers Coleslaw with Mayonnaise
Print Recipe

This classic coleslaw recipe delivers a perfect balance of crisp, fresh vegetables and a creamy, tangy homemade mayonnaise dressing. The combination of white cabbage, carrots, and red onion provides a satisfying crunch, while the dressing—made from scratch with Dijon mustard and apple cider vinegar—offers a bright, slightly sweet acidity that complements the vegetables without overwhelming them. It’s an essential side dish for barbecues, picnics, or as a refreshing accompaniment to rich meats.

Ingredients

Scale
  • For the Dressing:
  • 1 large egg yolk, at room temperature
  • 1 tsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/4 tsp fine sea salt, plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup neutral oil (such as sunflower or vegetable oil)
  • 1/4 cup extra-virgin olive oil
  • For the Slaw:
  • 1/2 small head white cabbage (about 1 lb), core removed, very finely shredded
  • 2 medium carrots (about 6 oz total), peeled and coarsely grated
  • 1/2 small red onion, very finely sliced
  • 2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

  1. Place the egg yolk, Dijon mustard, apple cider vinegar, 1/4 tsp salt, and black pepper in a medium, non-reactive bowl. Whisk vigorously with a balloon whisk for about 30 seconds until the mixture is completely combined and slightly thickened. This initial emulsification step is crucial for creating a stable base for the mayonnaise; the acid and mustard help prevent the egg yolk from curdling.
  2. Combine the neutral oil and olive oil in a liquid measuring cup with a spout. While whisking the egg mixture constantly, begin adding the oil drop by drop. This must be done extremely slowly at first to establish the emulsion. If you add the oil too quickly, the mayonnaise will break and become thin and greasy. Continue whisking until the mixture begins to thicken noticeably, which should take about 2-3 minutes.
  3. Once the mixture has thickened and you’ve incorporated about a quarter of the oil, you can begin adding the remaining oil in a very thin, steady stream while continuing to whisk constantly. Keep the stream thin and aim for the center of the bowl where the whisk is moving. The mayonnaise will become thick, pale, and glossy. This entire process should take about 5-7 minutes of continuous whisking. Taste and adjust seasoning with more salt if needed. Set the dressing aside.
  4. Prepare the vegetables. For the cabbage, cut the half head into quarters, remove the tough core, and slice it as thinly as possible using a sharp chef’s knife or a mandoline on the thinnest setting. You should have about 4 cups of finely shredded cabbage. The thin shred is essential for a tender, not stringy, texture and allows the dressing to coat every piece.
  5. Place the shredded cabbage in a large colander or salad spinner. Sprinkle with 1 tsp of fine sea salt and toss thoroughly with your hands. Let it sit for 10 minutes. Salting draws out excess moisture from the cabbage, which prevents the finished slaw from becoming watery and diluting the dressing. This step ensures your coleslaw stays crisp and the dressing clings perfectly.
  6. While the cabbage drains, prepare the other vegetables. Peel the carrots and grate them on the large holes of a box grater. You want coarse shreds for texture. Peel the red onion, cut it in half, and slice it as thinly as possible lengthwise. Finely chop the fresh parsley. Having all components prepped and ready makes assembly quick and even.
  7. After 10 minutes, take handfuls of the salted cabbage and firmly squeeze out as much liquid as possible over the sink. You should feel a significant reduction in volume and moisture. Transfer the squeezed, dry cabbage to a large mixing bowl. This squeezing step is non-negotiable; it’s the key to a non-watery, restaurant-quality slaw that holds up for days.
  8. Add the grated carrots, sliced red onion, and chopped parsley to the bowl with the squeezed cabbage. Using clean hands or a pair of salad tongs, toss the vegetables together until they are evenly distributed. This manual mixing helps to separate any clumps of shredded vegetables for a uniform mix.
  9. Add about three-quarters of the prepared mayonnaise dressing to the vegetable mixture. Start by folding the dressing in with a large rubber spatula or spoon, then switch to using your hands to toss and massage the dressing into the vegetables. This ensures every strand is coated. The massaging action also slightly softens the cabbage for a more pleasant eating texture.
  10. Taste the coleslaw. Depending on your preference for creaminess, you can add the remaining dressing. Also, check for seasoning, adding more salt or a pinch of black pepper if needed. Remember, the cabbage was pre-salted, so taste carefully before adding more.
  11. For the best flavor, cover the bowl with plastic wrap and refrigerate the coleslaw for at least 30 minutes before serving. This chilling time allows the flavors to meld, the vegetables to crisp up further in the cold, and the dressing to fully penetrate. It also helps the slaw to settle and become more cohesive.
  12. To serve, give the coleslaw one final gentle toss to redistribute any dressing that may have settled at the bottom. Transfer to a serving bowl. The coleslaw should be creamy, crunchy, and well-balanced, not sitting in a pool of liquid. Garnish with an extra sprinkle of chopped parsley if desired.

Notes

Storage: Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. The salt and acid in the dressing will continue to soften the vegetables slightly over time, but it will remain delicious. Freezing is not recommended as the mayonnaise will separate and the vegetables will become mushy upon thawing. Reheating: This is a cold salad and should not be reheated. Serve chilled directly from the refrigerator.

Nutrition

Keywords: hairy bikers coleslaw, classic coleslaw recipe, homemade coleslaw, creamy coleslaw, mayonnaise coleslaw, cabbage salad, picnic side dish, barbecue side, no-cook salad, shredded vegetable salad, American coleslaw, vinegar slaw

Find it online: https://britishrecipes.uk/hairy-bikers-coleslaw-with-mayonnaise/