Anne Morgan Delia Smith’s coleslaw has four ingredients that most people do not put together: celeriac, carrots, white cabbage, and spring onions, dressed in soured cream with mustard powder and a splash of white wine vinegar. She calls it Four Star Slaw, it serves 10, and it takes 15 minutes with no cooking at all.
I make this every time people come over and nobody ever guesses there is celeriac in it. Delia published this in her Cookery Course and the coleslaw dressing is sharper and lighter than the heavy mayo versions from supermarkets.
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Why Celeriac Changes Everything
Most coleslaws are just cabbage and carrot in mayonnaise, but Delia adds grated celeriac which has a nutty, celery-like flavour you do not get from cabbage alone. I had never grated celeriac before making this and now I add it to everything.
The other difference is the dressing: soured cream instead of heavy mayo, with mustard powder, garlic, and vinegar mixed in. It coats the vegetables without drowning them.
Four Star Slaw Ingredients
The Salad:
- 225g celeriac, peeled and coarsely grated
- 225g carrots, peeled and grated
- 225g white cabbage, finely shredded
- 6 spring onions (scallions), finely chopped including the green parts
The Dressing:
- 150ml soured cream
- 2 cloves of garlic, crushed
- 2 level tablespoons of mayonnaise
- 2 level tablespoons of natural yoghurt
- 1 level teaspoon of mustard powder
- 2 tablespoons of olive oil
- 1 tablespoon of white wine vinegar
- 1 tablespoon of lemon juice
- Salt and freshly milled black pepper
To Garnish:
- Poppy seeds
How To Make Delia Smith Coleslaw
- Grate the vegetables: Peel and coarsely grate the celeriac and carrots. Finely shred the cabbage and chop the spring onions. Put everything into a large bowl.
- Make the dressing: In a separate bowl, mix the soured cream, mayonnaise, yoghurt, crushed garlic, mustard powder, olive oil, vinegar, and lemon juice. Season with salt and pepper.
- Combine: Pour the dressing over the vegetables and toss everything together until well coated.
- Chill and serve: Cover and refrigerate for at least an hour before serving. Scatter poppy seeds on top just before bringing it to the table.
Coleslaw Mistakes I Have Made
Grating the celeriac too finely turns it to mush, and Delia says coarsely grated for good reason. I used the fine side of the grater once and the texture was wrong, more like a paste than a slaw.
The other mistake is dressing it too early because the salt draws water out of the cabbage and the whole thing goes watery. I dress it the morning I plan to serve it.
What To Serve With Coleslaw
I put this next to burgers and grilled chicken at every barbecue, and it also works as a sandwich filler packed into a roll with leftover roast chicken. The soured cream dressing is light enough that it does not make the bread soggy.
At Christmas, I serve it alongside cold cuts and a potato salad. A winter coleslaw like this works year-round because it does not rely on seasonal ingredients.
How Long Does Coleslaw Last?
It actually tastes better the next day once the dressing has soaked in, and I keep it covered in the fridge for up to 3 days. After that the cabbage starts to soften too much.
Do not freeze coleslaw. The vegetables go limp and the soured cream splits once thawed.
Nutrition Facts
- Calories: 95 kcal
- Fat: 7g
- Carbohydrates: 6g
- Fibre: 2g
- Protein: 2g
Nutrition is estimated per serving based on 10 servings.
Why does KFC coleslaw taste so good?
KFC uses a lot more sugar and a thinner, sweeter dressing than Delia. Her version is sharper and more savoury because it relies on soured cream, mustard powder, and vinegar instead of sugar. I prefer Delia’s because it does not taste like dessert.
Can I use red cabbage instead of white?
You can. Red cabbage gives the slaw a purple tint and a slightly peppery taste. Delia sticks with white for a milder flavour, but a mix of both looks good on a plate. Some people call the red version a red cabbage slaw.
Can I skip the celeriac?
You can, but the slaw loses the nutty depth that makes it different from every other coleslaw recipe. If celeriac is hard to find, try grating a few sticks of celery instead. It is not the same but it adds a similar freshness.
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Delia Smith Coleslaw Recipe
10
servings15
minutes15
minutesDelia Smith’s coleslaw has four ingredients that most people do not put together: celeriac, carrots, white cabbage, and spring onions, dressed in soured cream with mustard powder and a splash of white wine vinegar. She calls it Four Star Slaw, it serves 10, and it takes 15 minutes with no cooking at all.
I make this every time people come over in summer and nobody ever guesses there is celeriac in it. They just say the coleslaw tastes different and ask for the recipe. Delia published this in her Cookery Course and the coleslaw dressing is sharper and lighter than the heavy mayo versions you get from supermarkets.
Ingredients
225g celeriac, peeled and coarsely grated
225g carrots, peeled and grated
225g white cabbage, finely shredded
6 spring onions (scallions), finely chopped including the green parts
150ml soured cream
2 cloves of garlic, crushed
2 level tablespoons of mayonnaise
2 level tablespoons of natural yoghurt
1 level teaspoon of mustard powder
2 tablespoons of olive oil
1 tablespoon of white wine vinegar
1 tablespoon of lemon juice
Salt and freshly milled black pepper
Poppy seeds for garnish
Directions
- Grate the vegetables: Peel and coarsely grate the celeriac and carrots. Finely shred the cabbage and chop the spring onions. Put everything into a large bowl.
- Make the dressing: In a separate bowl, mix the soured cream, mayonnaise, yoghurt, crushed garlic, mustard powder, olive oil, vinegar, and lemon juice. Season with salt and pepper.
- Combine: Pour the dressing over the vegetables and toss everything together until well coated.
- Chill and serve: Cover and refrigerate for at least an hour before serving. Scatter poppy seeds on top just before bringing it to the table.
Notes
- Grate the celeriac coarsely, not finely. Dress it the morning you serve, not the day before. Tastes even better the next day.
