Irish Coleslaw

This Irish coleslaw is made with green and purple cabbage, carrots, red pepper and jicama then tossed in a creamy yogurt-based vinegar dressing.

I actually laughed out loud re-reading this recipe post as it was published exactly six days into my blogging career back in 2011. A solid 12+ years later, I thankfully know how to make food look a little more appetizing and wouldn’t be so stupid to label something “Irish” just because I happened to be using a common Irish ingredient (cabbage) and was headed there that week for vacation.

That said, I’m leaving the title alone and still calling this recipe Irish coleslaw because it does have the basics down, it just takes a few liberties as well. Maybe Irish fusion coleslaw would be more appropriate.

When this post was originally written I had some random refrigerator ingredients that had to be used up hence why both jicama and red pepper got incorporated into this creamy yogurt-based vinegar coleslaw recipe.

Regardless of the authenticity, it works well and ends up being quite a delicious side dish to anything from corned beef to a summer BBQ option. It keeps well and this recipe makes a hefty portion so leftovers will likely be in your future.

Ingredients to make Irish coleslaw

• Green cabbage
• Red cabbage
• Carrots
• Red bell pepper
• Jicama
• Raisins (optional)

I know the raisins seem weird but if you like them (I realize they’re a polarizing ingredient), trust me in that they bring a wonderful bite of sweetness to the otherwise tangy, vegetable heavy coleslaw.

Red pepper and jicama are also obviously not typical coleslaw ingredients but I love both the crunch and flavor they bring to this recipe. Omit them if you prefer (jicama is great as baked chips or fries too).

The ingredients for the dressing include:

• Plain yogurt
• Dijon mustard
• Mayonnaise
• Apple cider vinegar
• Sugar
• Salt and pepper

Most Irish coleslaw recipes are heavy on the mayonnaise. I’ve never enjoyed mayo-heavy slaws or salads and much prefer to swap out plain yogurt instead. This healthier tuna waldorf salad is one of the tastier recreations of that method. Using plain yogurt in this coleslaw still lends the creamy texture without the calorie load and goopy consistency of mayonnaise.

Dijon is common in an Irish coleslaw for a hint of tangy flavor but I like to accentuate and play up this taste as well with the addition of a little apple cider vinegar. Once everything is tossed together, the end result is kind of a cross between a creamy and vinegar-based coleslaw and really, the best of both worlds.

How to make this Irish coleslaw recipe

There are two options when it comes to shredding the vegetables for coleslaw: the easy way of buying pre-shredded bagged coleslaw mix or shredding your own.

I won’t judge if you’re short on time and don’t want the hassle of chopping or breaking out the food processor and opt for the store bought convenience of a coleslaw mix. But if you have the time, use those grating attachments for your food processor and shred your own veggies. It’s so much fresher and way more cost effective.

Once the vegetables are all shredded, add to a large bowl.

Add all the dressing ingredients to a small bowl and whisk until well combined. Pour the dressing over the coleslaw and toss well until fully coated.

The coleslaw can be served immediately at room temperature or covered and refrigerated until later.

Is coleslaw really Irish?

No, in fact, coleslaw originated in the Netherlands.

However, it has gained popularity in Ireland since the mid 1950s and because of its use of cabbage, many assume it comes from Ireland where St. Patrick’s Day has popularized the Irish dish of corned beef and cabbage to such a great extent, the assumption seems reasonable.

In modern day Ireland, coleslaw is often served as a side dish in pubs and commonly used on deli sandwiches in between slices of meat and bread.

How do you stop creamy coleslaw from separating?

If you plan to let this coleslaw recipe sit for a long time, there’s a chance the water from the vegetables will result in the creamy yogurt dressing separating from the slaw. While you can still eat the slaw this way (just give it a good toss again before serving), there’s a trick to stopping this from happening.

The use of xanthan gum or guar gum. I keep xanthan gum on hand for thickening smoothies or this healthier shamrock shake and a little goes a very long way. Don’t be tempted to overuse it. The result will be a goopy disaster.

If you plan to use this ingredient, add just ⅛ teaspoon to the dressing before whisking together.

More side dishes like this to try:

Jicama salad is crunchy, light and refreshing. Like coleslaw, it’s perfect for complementing a summer cookout meal. It goes exceptionally well with Mexican food.

This sweet honey dijon red cabbage slaw includes endive and green apple slices for a tangy coleslaw that works well for fall. Pair it with a pork chop meal for dinner.

If you’re all for a tangy coleslaw, fermented red cabbage is the ultimate condiment.