Mayonnaise – the creamy base that brings everything together
White vinegar – adds the perfect tangy kick
Coarsely ground black pepper – this is the star! Don’t skimp on it
Onion powder – for that subtle savoury depth
Salt – to enhance all the flavours
How To Make Creamy Peppery Coleslaw
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This couldn’t be simpler – just chop, mix, and chill! The hardest part is waiting for it to chill before diving in.
Note: Scroll to the recipe card at the bottom for ingredient quantities and full detailed method.
Step 1 – Prep Your Vegetables
Shred the cabbage into thin strips and chop the cucumber and celery into small, bite-sized pieces. Don’t forget to finely chop the fresh herbs – they make such a difference!
Step 2 – Make the Peppery Dressing
In a separate bowl, whisk together the mayonnaise, vinegar, salt, pepper, and onion powder until smooth. Don’t be shy with that black pepper – it’s what makes this coleslaw special!
Step 3 – Combine and Chill
Toss the vegetables and herbs with the dressing until everything is well coated. Pop it in the fridge for at least an hour before serving – this lets all the flavours meld together beautifully.
Variations
Spicy Kick – Add finely diced jalapeños or a pinch of cayenne pepper for extra heat.
Extra Crunch – Throw in some diced carrots or thinly sliced radishes for even more texture.
Herb Swap – Not a cilantro fan? Use extra parsley or try fresh dill instead.
Vinegar Options – Apple cider vinegar works beautifully if you prefer a slightly sweeter tang.
Lighter Version – Use half mayo and half Greek yoghurt for a lighter dressing.
Expert Tips
Shred cabbage thinly – This ensures the dressing coats everything evenly and makes it easier to eat.
Don’t skip the chilling time – An hour in the fridge really does make a difference to the flavour and texture.
Adjust the pepper – Start with the recommended amount and add more to taste – some people love it really peppery!
Drain if needed – If your coleslaw seems watery after chilling, just give it a quick drain before serving.
Make it ahead – This coleslaw actually improves overnight, making it perfect for meal prep.
Use fresh herbs – Dried herbs just won’t give you the same bright, fresh flavour.
Storage – Keeps in the fridge for up to 3 days, though it’s best eaten within 2 days for optimal crunch.
FAQs
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