Delia Smith Coleslaw Recipe (Crunchy Four Star Slaw)

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This crunchy Delia Smith Coleslaw is made with coarsely grated celeriac, carrots, finely shredded white cabbage, and spring onions, all tossed in a creamy soured cream and mustard dressing. The result is a fresh, sharp side dish that tastes even better the next day. It takes about 15 minutes to prepare and serves 10.

I make this every time we have a barbecue or a buffet spread. The celeriac is what sets it apart from any shop-bought coleslaw, and the poppy seeds on top make it look like you tried harder than you did.

Delia Smith Coleslaw Recipe Ingredients

The Salad:
- 225g celeriac, peeled and coarsely grated
- 225g carrots, peeled and grated
- 225g white cabbage, finely shredded
- 6 spring onions, finely chopped (including the green parts)
The Dressing:
- 150ml soured cream
- 2 cloves garlic, crushed
- 2 level tablespoons mayonnaise
- 2 level tablespoons natural yoghurt
- 1 level teaspoon mustard powder
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- Salt and freshly milled black pepper
To Garnish:
- Poppy seeds

How To Make Delia Smith Coleslaw Recipe

Make the dressing base: In a large bowl, combine the soured cream with the crushed garlic, mayonnaise, natural yoghurt, and mustard powder. Mix until smooth.
Add the liquids: In a separate jug, mix together the olive oil, white wine vinegar, and lemon juice. Gradually whisk this into the soured cream mixture until you have a smooth, pourable dressing.
Season: Taste the dressing and season well with salt and freshly milled black pepper.
Prepare the vegetables: In a large serving bowl, combine the grated celeriac, grated carrots, shredded white cabbage, and chopped spring onions.
Dress and toss: Pour the dressing over the vegetables and toss thoroughly with two forks until everything is well coated. Taste and adjust the seasoning if needed.
Chill: Cover the bowl with cling film and chill in the fridge until ready to serve.
Serve: Toss the coleslaw again just before serving and sprinkle generously with poppy seeds.

What Makes This Delia Smith Coleslaw So Good?

Celeriac is the secret: Most coleslaws stick to cabbage and carrot. The celeriac adds a nutty, slightly peppery crunch that lifts the whole bowl. Grate it coarsely so it holds its texture in the dressing.
Soured cream over heavy mayo: Delia uses soured cream as the base rather than loading up on mayonnaise. This keeps the dressing lighter and tangier than the thick versions you get from the supermarket.
Mustard powder, not prepared mustard: A level teaspoon of dry mustard powder gives a warm background heat without adding liquid or changing the colour of the dressing.
Make it the day before: This coleslaw actually improves overnight. The dressing softens the vegetables just enough while they stay crunchy. Cover tightly with cling film and give it a good toss before serving.
Use the green parts of the spring onions: Don’t throw them away. The green tops add colour and a milder onion flavour that works better here than raw white onion.

What Goes Well With This Coleslaw?

This is a buffet and barbecue workhorse that sits happily next to cold meats, grilled chicken, burgers, or a baked ham. Because it serves 10, it’s perfect for feeding a crowd at Christmas or a summer party.

For a lighter meal, pile it onto a jacket potato with some grated mature Cheddar. It also works well as a side for fish pie or alongside cold bacon and egg pie for a picnic spread.

How Long Does Coleslaw Keep?

Cover and store in the fridge for up to 2 days. The vegetables will soften slightly but the flavour actually improves after a night in the fridge. Give it a good toss before serving to redistribute the dressing.

This coleslaw does not freeze well. The fresh vegetables go limp once thawed.

Nutrition Facts

Calories: 95 kcal
Fat: 7g
Carbohydrates: 6g
Protein: 2g
Dietary Fibre: 2g

Nutrition information is estimated per serving (based on 10 servings).

Frequently Asked Questions

What can I use instead of celeriac?

If you cannot find celeriac, use an equal weight of peeled and grated kohlrabi or extra white cabbage. The flavour will be milder, but the crunch will still be there.

Can I use Greek yoghurt instead of soured cream?

You can, but the dressing will be thicker and less tangy. Add an extra splash of lemon juice to balance it out.

Why does Delia call this Four Star Slaw?

The four stars are the four vegetables: celeriac, carrot, cabbage, and spring onion. The recipe comes from Delia Smith’s Christmas book.

How is this different from regular coleslaw?

Most coleslaws are heavy on mayonnaise and use only cabbage and carrot. Delia’s version adds celeriac for extra crunch and uses a lighter soured cream base with olive oil, vinegar, and lemon juice.

Can I make this vegan?

Yes. Swap the soured cream for a plant-based alternative, use vegan mayonnaise, and replace the yoghurt with coconut or soy yoghurt. The method stays the same.

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