Creamy Coleslaw

Makes 4 servings. 20 minute cook time.

Goes great as a side for pretty much anything, but especially barbecued meat.


  • 1 small cabbage (whichever kind you prefer, we usually use green)

  • 1 carrot

  • 2 gherkins

  • ½ shallot

  • cup mayonnaise, sour cream or creme fraîche (or any combination of all three)

  • ¼ cup cooking cream (full fat)

  • 1 tbsp white wine vinegar (champagne vinegar if you have it!)

  • ½ tbsp honey

  • ¼ tsp fresh cracked sea salt

  • ¼ tsp fresh cracked pepper


  1. Using a mandoline slicer (this is our favourite), finely slice the cabbage and carrot (use the julienne attachment for the carrot) into a large bowl.

  2. Finely mince the gherkins and shallot.

  3. In a mason jar, combine minced gherkins and shallot, mayonnaise (and/or sour cream and creme fraîche), cooking cream, vinegar, honey, salt, and pepper. Close and shake vigorously to combine.

  4. About an hour before serving, pour dressing over cabbage and carrots and stir well to ensure all is coated (we use a bowl with a lid; just close it and shake!)

This recipe is adapted from Ricardo Larrivée's Creamy Coleslaw recipe.