Jamie Oliver’s Simple Veg Coleslaw is a fresh, crunchy, and lighter take on the classic cabbage salad. Made with grated carrots, cabbage, onion, Greek yogurt, fresh tarragon, sumac, and lemon, this easy side dish is perfect for barbecues, picnics, sandwiches, or as a colorful addition to everyday meals.
Why Everyone Will Love This Recipe
This vegetable coleslaw is creamy without feeling heavy, thanks to the Greek yogurt dressing and fresh lemon juice. The combination of crunchy vegetables, fragrant herbs, and a hint of tangy sumac creates a refreshing balance of flavors. It’s quick to prepare, easy to customize, and a great way to add more vegetables to your table.
What Is the Dish?
Coleslaw is a classic salad traditionally made with shredded cabbage and a creamy or vinegar-based dressing. The name comes from the Dutch word “koolsla,” meaning “cabbage salad,” and the dish has been enjoyed in various forms for centuries. It became especially popular in the United States as a barbecue and picnic staple, often paired with grilled meats and sandwiches.
Jamie Oliver’s version gives this familiar side dish a fresher, more Mediterranean-inspired twist by using Greek yogurt, lemon, herbs, and sumac instead of a heavier mayonnaise dressing. Fun fact: coleslaw is one of those recipes that changes beautifully depending on the region—some versions include apples, raisins, or mustard, while others focus on simple seasonal vegetables like this one.
Cooking Tips
- Use a mixture of cabbage varieties for extra color and texture.
- Keep onion slightly less generous than the carrots and cabbage since raw onion has a stronger flavor.
- Add salt carefully because it draws moisture from the vegetables as the coleslaw sits.
- Let the coleslaw rest for a few minutes before serving so the flavors blend.
- If using mayonnaise instead of Greek yogurt, add a little extra lemon juice for freshness.
Frequently Asked Questions
Can I Make This Coleslaw Ahead of Time?
Yes. The flavors develop as the vegetables sit, but it is best enjoyed within a day or two for maximum crunch.
Can I Use Mayonnaise Instead of Greek Yogurt?
Absolutely. Mayonnaise creates a more traditional creamy coleslaw texture, while Greek yogurt keeps it lighter and tangier.
What Is Sumac and Can I Replace It?
Sumac is a Middle Eastern spice with a bright, lemony flavor. If unavailable, use extra lemon juice or a pinch of paprika for a different twist.
Can I Add Other Vegetables?
Yes. Thinly sliced radishes, red cabbage, apples, or fresh herbs can all work well in this vegetable coleslaw.
What Does Coleslaw Pair Well With?
This simple veg coleslaw is delicious with grilled chicken, burgers, sandwiches, barbecue dishes, or as a topping for wraps and tacos.
How to Store
Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. Stir gently before serving, as the vegetables may release some moisture over time.
How to Freeze
Freezing is not recommended for this coleslaw because fresh cabbage, carrots, and yogurt-based dressing can become watery and lose their crunchy texture after thawing. For the best results, prepare it fresh.
Ingredients
- Carrots, roughly equal in amount to cabbage
- Cabbage (white, Savoy, or leftover red cabbage), grated
- Onion, grated (use slightly less than the carrots and cabbage)
- Greek yogurt, a few spoonfuls (or mayonnaise if preferred)
- Fresh tarragon, chopped
- Sumac, a pinch
- Fresh lemon juice, for squeezing
- Salt and freshly ground black pepper, to taste
How to Make Jamie Oliver's Veg Coleslaw
- Grate the carrots, cabbage, and onion using a box grater. Add everything to a large mixing bowl.
- Add salt, pepper, and a pinch of sumac. Toss lightly to distribute the seasoning.
- Spoon in Greek yogurt and stir until the vegetables are evenly coated.
- Mix in chopped fresh tarragon and finish with a squeeze of fresh lemon juice.
- Taste the coleslaw and adjust seasoning or lemon juice as needed. Serve immediately or chill briefly before serving.
;Resize,width=767;)
