Hardcore Coleslaw with Garlic Dressing by Tom Kerridge

Hardcore Coleslaw with Garlic Dressing by Tom Kerridge

Michael Kelly of GIY gave us this recipe. Michael says... 'Don’t be tempted to look on coleslaw as a summer only dish – for the GIYer, some of the great coleslaw ingredients like carrots and celeriac are still abundant in the veg patch in November.  This Tom Kerridge recipe has a lot of ingredients in it but it’s quite simple to make, particularly if you use a mandolin or food processor to slice the veg.  I was missing the fennel for this recipe, but it didn’t seem to suffer unduly from its absence – I simply added a little more of the other veg.  I guess it’s the 5 cloves of garlic that makes it hardcore.'

Serves 4-6 | 40 mins prep 


  • 1 bulb fennel

  • ¼ small celeriac, peeled

  • ¼ small red cabbage

  • ¼ small white cabbage

  • 1 beetroot, peeled

  • 1 Spanish onion

  • 2 large carrots, peeled

  • 1 tbsp fennel seeds, toasted

  • 2 tbsp flaky sea salt

  • 1 lemon, zest only

  • 1 tsp chopped fresh dill

  • 1 tbsp chopped chervil

  • 1 tbsp chopped fresh flatleaf parsley

  • 5 garlic cloves, grated

  • 2 free-range egg yolks

  • 4 tsp white wine vinegar

  • 35g/1¼oz English mustard

  • 1 lemon, juice only

  • 1 tbsp salted anchovies

  • 2 tsp caster sugar

  • 350ml/12fl oz rapeseed oil

  • salt

  • cayenne pepper, to taste


Finely slice the fennel, celeriac, red cabbage, white cabbage, beetroot, onion and carrots and place into a large mixing bowl.

Add the fennel seeds and salt. Mix thoroughly, then leave to stand for 20 minutes so the vegetables wilt and cure in the salt. 

For the garlic dressing, add the garlic, egg yolks, white wine vinegar, mustard, lemon juice, anchovies and sugar to a food processor and blend until smooth.

While the food processor is still running, slowly pour in the vegetable oil in a thin steady stream until the mayonnaise is emulsified.

Season with salt and cayenne pepper, to taste. Pass through a fine sieve to make it really smooth. Keep in the fridge until needed. 

Rinse the vegetables under cold running water for a couple of minutes. Place in a clean tea towel and squeeze out all of the moisture.

Put the vegetables in a clean mixing bowl and add the lemon zest and chopped herbs. Check and add seasoning if required.

Fold in as much mayonnaise as you like, you may not need it all. Mix together and serve.

The coleslaw will keep in the fridge for up to one week.

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