James Martin Coleslaw Recipe

Most coleslaw you encounter at barbecues and delis is let’s be honest a watery, overly sweet disappointment that soaks through the bun and ruins everything it touches. James Martin’s coleslaw is the opposite of that. The James Martin coleslaw recipe is a classic British-style creamy coleslaw made with finely shredded white cabbage, carrot, and onion, bound together in a rich homemade mayonnaise dressing with a sharp mustard finish fresh, punchy, and nothing like the stuff from a tub. I tried it once and never went back to shop-bought.

Why James Martin’s Version Stands Out

James Martin has been one of Britain’s most trusted TV chefs for decades. Saturday Kitchen fans will know exactly what I mean. His cooking philosophy leans heavily on getting fundamentals right rather than overcomplicating things, and this coleslaw is a perfect example of that.

The key difference between his coleslaw and a generic recipe? Homemade mayonnaise is the base. Most home cooks reach for a jar of mayo, which is fine but Martin’s version builds the dressing from scratch, giving it a fresher, lighter quality that store-bought mayo simply can’t replicate. It sounds fussy, but it takes about five minutes and makes a genuinely noticeable difference in the final result.

Ingredients You’ll Need

Straightforward list nothing you’d struggle to find. The quality of your cabbage and the freshness of your eggs for the mayo matter more than anything else here.

For the coleslaw base

• ½ small white cabbage, very finely shredded
• 2 large carrots, peeled and grated
• ½ small white onion, very finely sliced
• 1 tsp salt for drawing moisture from the cabbage

For the homemade mayo dressing

• 2 egg yolks, at room temperature
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 200ml light olive oil or sunflower oil
• 1 tsp wholegrain mustard adds texture and mild heat
• Salt and white pepper to taste
• 1 tsp caster sugar just enough to balance the vinegar

FYI room temperature egg yolks emulsify far better than cold ones straight from the fridge. Pull them out 20 minutes before you start. Cold yolks are one of the main reasons homemade mayo breaks and turns into a greasy mess.

How to Make It Step by Step

Step 1: Salt and drain the cabbage

Finely shred the cabbage and place it in a colander. Sprinkle over the salt and toss well, then leave it to sit for 20–30 minutes. This draws out excess moisture so your coleslaw stays creamy rather than turning into a puddle. After resting, squeeze the cabbage firmly with your hands to remove as much liquid as possible, then pat dry with a clean tea towel.

Step 2: Make the mayonnaise

Place egg yolks, Dijon mustard, and white wine vinegar in a bowl and whisk together until combined. Then and this is the crucial part add the oil in an extremely slow, thin stream while whisking constantly. Patience here is everything. Rush the oil and it splits. Go slow and you get a thick, glossy, properly emulsified mayo in about three minutes. Season with salt, white pepper, and sugar, then stir in the wholegrain mustard.

Step 3: Combine and rest

Mix the drained cabbage, grated carrot, and sliced onion together in a large bowl. Add the mayonnaise and fold everything together until evenly coated. Cover and refrigerate for at least 30 minutes before serving The rest time lets the flavours meld and the dressing thicken slightly around the vegetables. IMO, an hour in the fridge takes it from good to genuinely great.

Tips for Getting It Right Every Time

• Shred the cabbage as finely as possible; thick chunks make the texture unpleasant and harder to dress evenly
• Never skip the salting and draining step Watery coleslaw is a direct result of skipping this
• Use sunflower or light olive oil for the mayo; extra virgin olive oil tastes too bitter and overpowers everything
• Add a squeeze of fresh lemon juice to the finished dressing for extra brightness
• Taste and adjust before serving. Sometimes it needs a pinch more sugar, sometimes more vinegar

Common Questions

Can I use shop-bought mayo instead of making it from scratch?

You can and honestly, on a busy weeknight, nobody will judge you for it. Use a good quality full-fat mayo and stir in the wholegrain mustard, white wine vinegar, and sugar. It won’t have quite the same freshness as homemade, but it still produces a coleslaw that’s miles better than anything pre-made.

How long does James Martin coleslaw keep in the fridge?

It keeps well for 2–3 days in an airtight container. After that the cabbage releases more moisture and the texture deteriorates. Give it a good stir before serving on day two as the dressing tends to settle at the bottom overnight.

What does James Martin coleslaw go best with?

It pairs brilliantly with pulled pork, fish and chips, grilled chicken, or a proper British burger. James Martin himself often serves it alongside slow-cooked meats where the cool, creamy coleslaw cuts through rich, fatty flavours and that contrast is exactly where this recipe shines brightest.

Final Thought

James Martin’s coleslaw proves that the difference between a forgettable side dish and one people ask you about comes down to a few deliberate choices: salting the cabbage, making proper mayo, and giving it time to rest. None of it is difficult. It just requires a little more care than cracking open a tub.

Make it once for a barbecue or Sunday roast and watch it disappear before the main course does. That’s the only endorsement it needs.