Jersey Cabbage and Carrot Coleslaw with a Tangy Jersey Royal Potato Dressing

A vibrant and tangy coleslaw featuring fresh Jersey cabbage and carrots, elevated by a creamy dressing made with local Jersey Royal potatoes, milk, and butter.

Prep Time

20 minutes

Total Time

40 minutes

Calories

345 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.15/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

500gJersey Royal potatoes(Small to medium sized, scrubbed clean)

£2.50

400gFresh Jersey Cabbage(Finely shredded)

£1.80

200gJersey Carrots(Grated or julienned)

£0.90

120mlJersey milk(Full-fat for richness)

£0.35

25gJersey Butter(Unsalted)

£0.50

2tablespoonsMayonnaise(Good quality, check for gluten-free if needed)

£0.20

2tablespoonsApple Cider Vinegar(For tanginess)

£0.15

1teaspoonDijon Mustard(Adds depth of flavour)

£0.05

1teaspoonHoney(To balance the acidity)

£0.10

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.30

to tasteSalt

£0.01

to tasteBlack Pepper(Freshly ground)

£0.02

Total Cost

£6.88

£1.15 per serving

Instructions

1.
Scrub the Jersey Royal potatoes and place them in a medium saucepan. Cover with cold water, add a pinch of salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until tender when pierced with a fork.
2.
Drain the potatoes thoroughly and return them to the saucepan. Add the Jersey milk and Jersey butter. Mash until smooth and creamy, ensuring there are no lumps. Season with salt and pepper to taste.
3.
Allow the mashed potato mixture to cool slightly. Stir in the mayonnaise, apple cider vinegar, Dijon mustard, and honey until well combined. Taste and adjust seasoning as needed. This is your tangy dressing.
4.
In a large bowl, combine the shredded Jersey cabbage and grated Jersey carrots.
5.
Pour the potato-based dressing over the cabbage and carrot mixture. Toss well to coat evenly.
6.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
7.
Before serving, give the coleslaw another good toss. Garnish with freshly chopped parsley.

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My Notes

Nutrition Information

Nutrition per serving (210g)

345 kcal / 1443 kJ

Carbs

43g

17% of RDA

Fat

17g

24% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

12 g

13% of RDA

Sodium

210 mg

9% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a smoother dressing, use a hand blender or immersion blender to blend the mashed potato mixture until very smooth.

If you prefer a sweeter coleslaw, add a little more honey to the dressing.

The coleslaw can be made a day ahead of time. The flavors will develop even more as it sits in the refrigerator.

For a spicier kick, add a pinch of cayenne pepper to the dressing.

Feel free to add other local, seasonal vegetables to the coleslaw, such as finely chopped spring onions or radishes.

Cooking Equipment

Medium saucepan

Large bowl

Grater or food processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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