Jennifer's Recipe: Coronation Coleslaw


It is said that patience is a virtue. If that is true, then Charles Philip Arthur George is extremely virtuous. Do you recognize that name? You might know him as Prince Charles or now as King Charles. He has patiently waited to be king for so long! His upcoming coronation has been in the works for years. There have been secret meetings once a year to plan for it. They used the code name Operation Golden Orb. Doesn't that sound exciting and secretive? Finally, Operation Golden Orb is happening on May 6th. I read that it is the only remaining event of its type in Europe. Such a historical moment. 

This winter I happened to find a recipe called Coronation Coleslaw. I like coleslaw and the name intrigued me. It had some unusual ingredients for coleslaw. I had a hunch it would be good and it didn't let me down. I also knew that Charles's coronation was coming up, so I thought it was a timely recipe. It is the perfect salad to celebrate any occasion. Your friends and family will be sure to ask you for the recipe. 

I have since learned that this recipe was inspired by Coronation Chicken which was created to celebrate the banquet for the coronation of Queen Elizabeth in 1953! Coronation Chicken went on to become popular in British households, even to this day. I didn't know this when I thought Coronation Coleslaw would be the perfect recipe to share for this coronation. Small world huh? 

Long live the King!


Coronation Coleslaw



2/3 cup mayonnaise

2 Tablespoons apple cider vinegar

4 teaspoons curry powder (equals 1 Tablespoon plus 1 teaspoon)

1 Tablespoon honey

2 teaspoons onion powder

1/2 teaspoon kosher salt

1/8 - 1/4 teaspoon cayenne pepper


4 cups thinly sliced or shredded green cabbage

3 cups thinly sliced or shredded red cabbage

1 cup peeled grated carrot - use the large holes on a box grater

1 1/4 cups dried cranberries

1 1/4 cups salted roasted cashews

Garnish - extra cranberries or cashews if desired


Place all the ingredients for the dressing in a bowl, and stir to combine. Add all the slaw ingredients except the cashews to the dressing in the bowl. Stir to combine, making sure the coleslaw is evenly dressed. Cover and refrigerate for at least 1 hour if not more to let the flavors meld.

Before serving, add the cashews and toss to combine. Taste and season with more salt if needed. Transfer to a serving bowl or just serve from the same bowl. Garnish if desired. Serves - about 8


  • This makes a big batch, you can easily make half the recipe.
  • You can substitute 8 cups of store-bought coleslaw mix for the cabbages and carrots. I like cutting my own.
  • Start with the smaller amount of cayenne pepper and add more if you want. Or skip if you want. 
  • Original recipe called for golden raisins. I use dried cranberries. You could try regular raisins too.
  • I think peanuts or almonds would also be good instead of cashews. You could leave the nuts out completely or put them on the side for people to add if they want. I personally think the cashews add a good crunch and flavor.
  • I think this tastes best the day you make it. But you could make a day ahead if you want and keep refrigerated.
  • Recipe Source: Adapted from
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