Gordon Ramsay Coleslaw Recipe
Ever found yourself at a backyard BBQ, staring at a bowl of coleslaw that just… sat there? You know the kind. Soggy, bland, a little sad. It’s a common sight, and honestly, a tragedy.
Coleslaw, done right, is a masterpiece. It’s crunchy, tangy, a little sweet, and the perfect cool contrast to anything hot off the grill. Forget those watery, mayonnaise-heavy versions. We’re going for something vibrant, something that makes you say, “Wow, this is coleslaw?”
Today, we’re channeling the spirit of a certain fiery British chef to elevate this humble side dish. We’re not just making coleslaw; we’re crafting a coleslaw that will steal the show. It’s all about fresh ingredients, smart techniques, and a dressing that sings.
Get ready to transform your coleslaw game. This isn’t just a recipe; it’s a revelation.
What You’ll Need
Good food starts with good ingredients. Here’s what we’ll gather to create our amazing coleslaw.
For the Slaw
- Half a medium green cabbage, about 1 pound
- Half a medium red cabbage, about 1 pound
- 3 medium carrots
- 1 large red onion
- A handful of fresh parsley
For the Dressing
- 1 cup good quality mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons granulated sugar
- 1 teaspoon celery seeds
- Salt, to taste
- Freshly ground black pepper, to taste
Tools You’ll Need
Making great food is easier with the right tools. Don’t worry, nothing too fancy here.
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Box grater or food processor (for shredding)
- Whisk
- Measuring cups and spoons
- Rubber spatula or large spoon
Pro Tips
Even simple recipes have their secrets. These little tricks can make a big difference, especially for your first time.
- Salt Your Cabbage: Don’t skip this step! Salting the shredded cabbage for a bit draws out excess water. This prevents your coleslaw from becoming watery and keeps it nice and crunchy. Just a quick rinse and pat dry afterwards is all it needs.
- Chill Your Dressing: Make the dressing ahead of time and pop it in the fridge. A cold dressing tastes better and helps everything come together when you mix it with the crisp vegetables. It also allows the flavors to meld.
- Don’t Overdress: It’s tempting to douse everything in dressing, but less is often more. Start with most of the dressing, mix well, and then add more if needed. You want the vegetables coated, not swimming. Too much dressing makes for soggy slaw.
- Fresh Herbs are Key: That fresh parsley isn’t just for looks. It adds a bright, fresh note that cuts through the richness of the dressing. Don’t use dried parsley; it just won’t be the same.
Substitutions and Variations
Recipes are a starting point, not a strict rule. Feel free to play around with these ideas.
Ingredient Swaps
| Original Ingredient | Dietary Swap | Notes |
|---|---|---|
| Mayonnaise | Vegan mayonnaise | For plant-based diets. |
| Sugar | Erythritol, Stevia | For lower sugar/carb needs. |
| Cabbage | Broccoli slaw mix | Faster prep, different texture. |
Creative Variations
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
- Sweet & Fruity: Stir in a handful of dried cranberries or chopped apple for extra sweetness and chew.
- Nutty Crunch: Toasted pecans or slivered almonds can add a lovely texture.
- Herb Garden: Try adding fresh dill, chives, or a mix of your favorite soft herbs instead of just parsley.
- Creamier Dressing: For a richer dressing, you can add a tablespoon or two of sour cream or Greek yogurt.
How to Make Gordon Ramsay Coleslaw (Our Way)
Alright, let’s get down to business. Follow these steps for coleslaw perfection.
Step 1: Prep the Cabbage. First, slice your green and red cabbage very thinly. You want fine shreds, almost like hair. You can use a sharp knife, a mandoline, or the slicing disc of a food processor. Place the shredded cabbage into your large mixing bowl.
Step 2: Salt the Cabbage. Sprinkle about 1 teaspoon of salt over the shredded cabbage. Toss it well with your hands to make sure every piece gets some salt. Let it sit there for at least 15 minutes. This step is crucial for crunchy coleslaw.
Step 3: Prep the Carrots and Onion. While the cabbage is doing its thing, peel and grate your carrots. Use the large holes on a box grater for nice, long shreds. Slice the red onion as thin as you possibly can. The thinner, the better.
Step 4: Rinse and Dry Cabbage. After 15 minutes, you’ll see some water in the bottom of your bowl from the cabbage. Rinse the cabbage under cold water very thoroughly to remove the excess salt. Then, squeeze out as much water as you can with your hands. You can also press it in a clean kitchen towel. Get it as dry as possible.
Step 5: Make the Dressing. In a separate medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and granulated sugar. Add the celery seeds. Whisk until it’s all smooth and creamy. Season with salt and pepper. Taste it. Does it need a little more tang? More sweetness? Adjust it to your liking.
Step 6: Combine Everything. Add the dried, shredded cabbage, grated carrots, thinly sliced red onion, and chopped fresh parsley to your large mixing bowl. Pour about two-thirds of the dressing over the vegetables. Use a rubber spatula or large spoon to gently toss everything together. Make sure the vegetables are evenly coated.
Step 7: Taste and Adjust. Give your coleslaw a taste. Does it need more dressing? A pinch more salt or pepper? Don’t be shy. Add the remaining dressing a little at a time if needed. You want it coated, not swimming.
Step 8: Chill and Serve. Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes. This chilling time lets all those amazing flavors blend and makes the coleslaw even crisper. Give it a quick toss before serving.
Nutritional Breakdown and Efficiency
Understanding what’s in your food helps you make smart choices. This coleslaw is surprisingly good for you, in moderation!
| Per Serving (approx. 1/2 cup) | Amount |
|---|---|
| Calories | 180-220 kcal |
| Total Fat | 15-18g |
| Carbohydrates | 10-12g |
| Protein | 1-2g |
| Fiber | 2-3g |
Remember, these are estimates and can vary based on specific brands and exact measurements. It’s a good source of Vitamin K and Vitamin C from the cabbage and carrots.
Cooking Time Efficiency Tips
- Prep Ahead: Shred your cabbage and carrots the day before. Store them separately in airtight containers in the fridge.
- Make Dressing Early: The dressing can be made up to 2-3 days in advance and kept in the fridge. This actually improves its flavor.
- Food Processor Power: If you have one, use your food processor’s slicing or shredding attachments. It will cut your prep time in half.
Meal Pairing Suggestions
This coleslaw is incredibly versatile. Here are some perfect partners:
- BBQ Meats: Pulled pork, grilled chicken, ribs – the tanginess cuts through the richness.
- Burgers and Hot Dogs: A classic combo. It adds crunch and freshness to any sandwich.
- Fish Tacos: Forget bland lettuce. This coleslaw is the perfect topping for crispy fish tacos.
- Fried Chicken: The cool, crisp slaw is an amazing contrast to hot, juicy fried chicken.
Leftovers and Storage
If you happen to have any of this amazing coleslaw left over, here’s how to keep it fresh.
Store any remaining coleslaw in an airtight container in the refrigerator. It will keep well for about 2-3 days. After that, it might start to lose some of its crispness and become a bit watery.
The trick to keeping it fresh is to make sure it’s properly covered. Air is the enemy of crispiness. If you know you’ll have a lot of leftovers, you can even store the dressed slaw and the plain slaw separately, then mix them just before serving.
FAQ
Got questions? I’ve got answers.
Q1. Can I use pre-shredded coleslaw mix?
Ans: Yes, absolutely. That’s a great shortcut. Just make sure it looks fresh and vibrant. You might still want to give it a quick rinse and pat dry to ensure it’s not too moist.
Q2. How long does the coleslaw last in the fridge?
Ans: It’s best eaten within 2-3 days. After that, it starts to get a bit soft and watery. Always store it in an airtight container.
Q3. Can I make this coleslaw spicy?
Ans: You bet! Add a pinch of cayenne pepper, a dash of your favorite hot sauce, or even some finely minced jalapeño to the dressing. Start small and add more to your taste.
Q4. What if I don’t like celery seeds?
Ans: No problem at all. You can leave them out entirely, or try a tiny pinch of dill weed for a different herby note. The coleslaw will still be delicious.
Q5. My coleslaw turned out watery, what went wrong?
Ans: This often happens if you skip or don’t do a good job with the salting and drying step for the cabbage. That step draws out excess moisture, which is key for keeping your slaw crunchy. Make sure to really squeeze out the water after rinsing.
Wrapping Up
There you have it. A coleslaw recipe that’s miles beyond the watery stuff you might be used to. It’s fresh, it’s flavorful, and it brings a fantastic crunch to any meal. This isn’t just a side dish; it’s a statement.
Imagine serving this at your next get-together. Your friends and family will be raving. They might even ask for the recipe, which you can, of course, share. It’s a simple recipe, but the little details make all the difference.
Give this Gordon Ramsay-inspired coleslaw a try in your own kitchen. I promise you won’t regret it. Once you make it, come back here and tell me how it went. Did you love it? Do you have your own secret ingredient? I’d love to hear all about your experience in the comments below!
