I’ve always had a soft spot for coleslaw. It’s the kind of dish that can be both comforting and refreshing, depending on how it’s made. Growing up, I had the usual store-bought version that accompanied every family BBQ or picnic. It was always a bit too heavy on the mayo and didn’t have much personality. But then, I stumbled upon Nigella Lawson’s New Orleans Coleslaw recipe, and it was like a lightbulb went off. This version is far from the standard slaw-it’s lively, vibrant, and downright addictive. I remember making it for the first time and thinking, Where has this been all my life?
Nigella, with her signature mix of elegance and simplicity, brings together a tangy, crunchy, and sweet slaw that perfectly balances textures and flavors. Unlike many other coleslaws that can sometimes feel like an afterthought on the plate, this one stands proudly as the main event. If you’re in the mood for a twist on the classic, this is the recipe to dive into.
Nigella Lawson’s New Orleans Coleslaw Recipe
What I love about Nigella’s New Orleans Coleslaw is its boldness. It’s not shy with flavor. The recipe doesn’t settle for just slapping some mayo on shredded cabbage-it’s a careful marriage of ingredients that come together to create something truly special. When I first made this, I was shocked by how quickly the flavors melded together, and how that unique blend of spices and sweetness seemed to work wonders with every bite.
I remember the first time I tasted it, I thought I was simply making a side dish, but it stole the show at dinner. The tangy, spiced dressing, combined with the crunch of the cabbage and carrots, creates a dish that’s not only delicious but so easy to make. The best part? It’s one of those recipes that you can tweak to your liking, adjusting the heat or sweetness until it feels just right.
Ingredient List
I’ve found that part of the charm of this recipe lies in its simplicity. Here’s what you’ll need:
- 1 small head of green cabbage (about 700g) – shredded finely
- 2 medium carrots – peeled and grated
- 1 red bell pepper – finely sliced (adds a pop of color and mild sweetness)
- 2 tablespoons Dijon mustard – for that tangy kick
- 2 tablespoons white wine vinegar – sharp and bright
- 2 teaspoons sugar – to balance the acidity
- 1 teaspoon celery salt – gives it that classic coleslaw flavor
- 1 teaspoon smoked paprika – this is where the “New Orleans” vibe starts to shine
- 1/4 teaspoon cayenne pepper – just a little heat, to keep things interesting
- 1/2 cup mayonnaise – I personally love a thick, creamy base here
- 2 tablespoons vegetable oil – for a silky dressing
- Salt and pepper – to taste
This list isn’t overwhelming, and chances are you probably have most of these ingredients in your pantry already. It’s one of those recipes where, even though you might not expect much from such simple components, it somehow turns into something really special. The mix of the mustard, vinegar, and spices is just the right balance of tangy, sweet, and smoky.
How To Make Nigella Lawson’s New Orleans Coleslaw?
The process is as simple as the ingredients themselves, and that’s one of the things I appreciate about this recipe. No need for complicated techniques-just straightforward steps. Here’s how I made it:
- Prepare the vegetables: I started by shredding the cabbage and grating the carrots. If you have a mandoline, it’s perfect for getting the cabbage finely sliced. I prefer the cabbage to be thin so it soaks up all that dressing. The red bell pepper adds a bit of color and crunch, so I sliced it thinly, too.
- Make the dressing: In a large bowl, whisk together the Dijon mustard, white wine vinegar, sugar, smoked paprika, cayenne pepper, celery salt, and a generous pinch of salt and pepper. Once that’s well mixed, I slowly drizzled in the vegetable oil, whisking continuously to emulsify it into a smooth dressing.
- Combine everything: Once the dressing was ready, I tossed the shredded cabbage, grated carrots, and bell pepper in the bowl. At this point, I could already tell it was going to be a good one-the vibrant colors were so inviting. Then, I added in the mayo and mixed everything together thoroughly.
- Taste and adjust: Here’s where the magic happens. You’ll want to taste the slaw and adjust it to your liking. If you like it a little sweeter, add more sugar. If you want more heat, a dash of extra cayenne will do the trick. I love to let the slaw sit for about 15-20 minutes to allow the flavors to meld before serving, but it can also be eaten immediately.
- Serve and enjoy: The beauty of this slaw is how well it holds up over time. I’ve made it in advance for BBQs, and it tastes just as good, if not better, the next day when the flavors have had more time to mingle.
Things I Learned
Making Nigella’s New Orleans Coleslaw was a little bit of a revelation for me in the kitchen. Here are a few things I learned from the experience:
- The importance of balance: The thing that really sets this recipe apart is the balance of flavors. I never would have thought to combine smoked paprika with sugar and mustard, but it works so well. It’s all about hitting that sweet spot where the spice, sweetness, and tang are in harmony.
- Don’t rush it: The best slaw has time to sit. Even though it’s ready in minutes, letting the dressing meld with the veggies for 15 minutes or so makes all the difference. It’s like the flavors get to know each other and deepen.
- Versatility: As much as I love this recipe, I’ve tweaked it based on what I have in the fridge. Sometimes I throw in a little bit of jalapeño for extra heat, or if I’m feeling like I want something creamy but not as heavy, I’ll sub half of the mayo for Greek yogurt. It’s a forgiving recipe, so feel free to experiment.
- The magic of smoked paprika: I’ve always used regular paprika, but smoked paprika brought a depth I didn’t expect. It adds this lovely, almost BBQ-like flavor that makes the slaw stand out.