Australian Christmas Coleslaw

Australian Christmas Coleslaw combines finely shredded green and red cabbage, carrot, red capsicum, spring onion and parsley in a lightly creamy Dijon dressing. Crisp, colourful and deliberately low on sweetness, it is a fresh summer side for Christmas ham, barbecued meats and festive gatherings.

Coleslaw has always belonged beside the ham at an Australian Christmas table, but I prefer mine fresh and savoury rather than filled with fruit, nuts or a noticeably sweet dressing. Finely shredding the cabbage keeps plenty of crunch while allowing just enough of the creamy dressing to coat every piece. A small amount of red capsicum adds sweetness and colour without taking over, while spring onion and parsley keep everything fresh. On Christmas Day it goes in the middle of the table in a big bowl, between the glazed ham and the potato salad, and everyone helps themselves.

Prep: 20 min · Serves: 8 · Cuisine: Australian · Category: Salad

Ingredients

Australian Christmas Coleslaw

• 500 g green cabbage, very finely shredded
• 150 g red cabbage, very finely shredded
• 2 medium carrots, peeled and julienned or coarsely grated
• ¼ red capsicum, thinly sliced into strips
• 3 spring onions, finely sliced
• ¼ cup roughly chopped flat-leaf parsley

Dressing

• 180 g (¾ cup) whole-egg mayonnaise
• 60 g (¼ cup) sour cream
• 1½ tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon caster sugar
• ½ teaspoon fine salt
• ¼ teaspoon freshly cracked black pepper

Method

1. Place the green cabbage, red cabbage, carrot, red capsicum, spring onion and parsley in a large mixing bowl.
2. Toss well until the vegetables and herbs are evenly distributed.
3. Prepare the dressing separately, then add about three-quarters to the vegetables.
4. Toss thoroughly until everything is lightly and evenly coated. Leave for 5 minutes, then add more dressing only if needed.
5. Cover and refrigerate for at least 30 minutes before serving.
6. Toss gently again before serving and check the seasoning. Add a small splash of apple cider vinegar or a pinch of salt if needed.
7. Add the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, caster sugar, salt and black pepper to a small bowl.
8. Whisk until smooth and completely combined.
9. Taste before adding to the vegetables. The dressing should be creamy and tangy with only enough sweetness to soften the acidity, rather than tasting noticeably sweet.

Serving Suggestion

Serve chilled alongside Portuguese Christmas Ham with Madeira Glaze and Crispy Smashed Potato Salad with Feta, Olives & Creamy Lemon Dressing for a generous summer Christmas spread. The crisp cabbage and tangy dressing cut through the richness of the glazed ham, and it sits just as comfortably beside roast or barbecued meats. It also works well as part of a relaxed summer buffet where guests can help themselves straight from the table.

Storage & Make Ahead Notes

The vegetables can be sliced and the dressing prepared separately up to one day ahead, then refrigerated in separate airtight containers. Once dressed, the coleslaw is best served the same day while the cabbage and capsicum retain their crunch. Keep refrigerated until serving and do not freeze.

Useful Questions

Can I make Christmas coleslaw the day before?

For the best texture, prepare the vegetables and dressing separately the day before, then combine them on the day of serving. Once dressed, the cabbage gradually softens and releases moisture.

Is this coleslaw sweet?

No. There is only one teaspoon of sugar in the entire dressing, which is there to balance the vinegar and Dijon rather than make the coleslaw taste sweet.

What salads go with Christmas ham?

A crisp, creamy coleslaw is one of the best salads for Christmas ham because the crunchy cabbage and tangy dressing balance the rich, sweet glaze. A potato salad and a fresh green salad round out an Australian Christmas lunch.

How do you keep coleslaw crunchy?

Shred the cabbage very finely, start with only three-quarters of the dressing and combine the vegetables and dressing on the day of serving. Fine ribbons hold their crunch well and need less dressing to coat them.

What can I serve with Australian Christmas coleslaw?

It is particularly good with glazed ham and other rich Christmas meats. Its crisp vegetables and lightly tangy dressing give some freshness to a generous summer Christmas plate.

Notes

Shred both cabbages very finely. The fine ribbons held their crunch beautifully while allowing the dressing to coat the vegetables without needing an excessive amount.

The ¼ red capsicum is worth keeping. It adds fresh sweetness and bright red colour without dominating the cabbage, and gives the finished bowl a naturally festive appearance.

Start with three-quarters of the dressing rather than adding it all at once. The finished coleslaw should look lightly creamy with the individual vegetables still clearly visible, not heavily dressed.

The teaspoon of sugar is intentionally restrained. It should soften the sharpness of the vinegar and Dijon without giving the finished coleslaw an obviously sweet flavour.

After chilling, toss the coleslaw again before serving and taste before adding anything further.

A little salt or apple cider vinegar is preferable to adding more dressing if it simply needs waking up.

The Grace Table Tip

Use a mandoline or a very sharp knife to shred the cabbage as finely as possible. Fine ribbons give the coleslaw a lighter texture while keeping the vegetables crisp, and help a modest amount of dressing coat the whole bowl.