Gordon Ramsay Coleslaw Recipe

Coleslaw. Oh, boy, coleslaw. You’ve probably had your share of sad, soggy coleslaw, right? The kind that just sits there, looking like a forgotten pile of wet cabbage. It happens. Too much mayo, not enough crunch, just… bleh.

But listen, real coleslaw? The good stuff? It’s a game-changer. It’s fresh, it’s zesty, it’s got that perfect crunch. And today, we’re gonna make one inspired by the master himself. Forget what you think you know about coleslaw. This one’s different. It’s got flavor, it’s got texture, and it actually tastes good.

This isn’t just some recipe. This is about making a coleslaw that you’ll actually crave. A side dish that steals the show. Trust me, even the picky eaters will ask for seconds.

What You’ll Need

Here’s the stuff you’ll need to make this coleslaw pop. Fresh ingredients make all the difference, so don’t skimp here.

• 1 medium head green cabbage (about 2 lbs)
• 2 large carrots
• 1/2 red onion
• 1 cup good quality mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar (or a bit more, to taste)
• 1/2 teaspoon celery seeds (optional, but good)
• Salt and black pepper to taste

Tools You’ll Need

You don’t need a fancy kitchen for this. Just a few basic things will get the job done.

• Large mixing bowl
• Sharp knife or mandoline (for slicing)
• Box grater (for carrots)
• Whisk
• Measuring cups and spoons
• Rubber spatula or large spoon

How to Make Gordon Ramsay Coleslaw

Alright, let’s get this done. Follow these steps, and you’ll have a killer coleslaw in no time. No shortcuts, just good cooking.

Step 1: Prep the Cabbage

Cut the cabbage in half, then into quarters. Remove the tough core. Slice it super thin, like paper thin. You can use a sharp knife or a mandoline if you have one. Put it all in your big mixing bowl.

Step 2: Shred the Carrots and Onion

Peel the carrots. Grate them using the large holes of your box grater. Add them to the cabbage. Take the red onion and slice it super thin, just like the cabbage. Add it to the bowl with the other veggies.

Step 3: Make the Dressing

In a separate medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar. Add the celery seeds if you’re using them. Whisk it until it’s smooth and creamy. Taste it. Does it need more sugar? More tang? Adjust it now.

Step 4: Combine Everything

Pour the dressing over the shredded cabbage, carrots, and onion. Get in there with a rubber spatula or your clean hands. Mix it all up until every single piece of vegetable is coated in that creamy dressing. Don’t be shy. Mix it well.

Step 5: Season and Chill

Now, time for salt and pepper. Start with a good pinch of salt and some fresh cracked black pepper. Mix it again, then taste. Coleslaw needs salt to really shine. Add more if it needs it. Cover the bowl and put it in the fridge for at least 30 minutes. This lets the flavors hang out and get to know each other. The longer it chills, the better it tastes.

Pro Tips

These little tricks make a big difference. Pay attention, these will help you avoid watery, boring coleslaw.

• **Salt Your Cabbage:** After slicing the cabbage, toss it with a teaspoon of salt. Let it sit for 15-20 minutes. Then, squeeze out all the extra water. This makes your coleslaw super crunchy and keeps it from getting watery. Rinse it briefly before adding to the other veggies if you’re worried about too much salt, but usually, it’s fine.
• **Don’t Overdress:** It’s easy to drown your veggies in dressing. Start with a bit less dressing than you think you need. You can always add more. You can’t take it away.
• **Chill Out:** Coleslaw is always better cold. Letting it chill for at least 30 minutes (or even a few hours) lets the flavors blend. It also crisps up the cabbage more.
• **Freshness Matters:** Use fresh, crisp vegetables. Old, limp cabbage makes sad coleslaw. Simple as that.

Substitutions and Variations

You can play around with this recipe a bit. Here are some ideas if you want to switch things up or use what you have.

• **Veggies:** Add finely chopped green bell pepper, thinly sliced celery, or even some thinly sliced apple for a touch of sweetness and crunch.
• **Mayonnaise:** If you don’t like mayo, you can use Greek yogurt for a lighter, tangier version. Or a mix of both.
• **Vinegar:** White vinegar or lemon juice can work instead of apple cider vinegar. Just use a little less and taste as you go.
• **Spice It Up:** A pinch of cayenne pepper or a dash of hot sauce can give it a nice kick.

Make Ahead Tips

Coleslaw is actually great for making ahead. It often tastes even better the next day.

• You can chop all your veggies the day before and keep them separate in the fridge.
• Mix the dressing the day before too. Keep it in a sealed container.
• Combine everything about an hour or two before you plan to serve it. This gives it time to chill and for the flavors to develop without getting too soggy.

Nutritional Breakdown (Approximate per serving)

Here’s a rough idea of what you’re getting. Remember, this changes based on how much you eat and what ingredients you pick.

Nutrient	Amount
Calories	180-220
Fat	15-18g
Carbohydrates	10-12g
Protein	1-2g
Fiber	2-3g

Ingredient Swaps for Various Diets

Want to make it fit your eating plan? Here are some simple swaps.

Diet Type	Ingredient Swap
**Vegan**	Use egg-free vegan mayonnaise.
**Lower Fat**	Use light mayonnaise or a mix of light mayo and Greek yogurt.
**Lower Sugar**	Reduce or skip the added sugar, use a natural sweetener like a tiny bit of stevia.
**Keto/Low Carb**	Use full-fat mayo. Skip the sugar or use a keto-friendly sweetener.

Meal Pairing Suggestions

This coleslaw is super versatile. It goes with almost anything. Think summer picnics and backyard BBQs.

• Grilled chicken or pulled pork sandwiches.
• Fish and chips – a classic combo.
• BBQ ribs or brisket.
• Burgers and hot dogs.
• Fried chicken – another perfect match.

Cooking Time Efficiency Tips

Get this coleslaw on the table fast with these little time savers.

• Use a food processor with a shredding disc for the cabbage and carrots if you have one. It’s way faster.
• Buy pre-shredded cabbage and carrots if you’re really short on time. Just make sure they’re fresh.
• Make the dressing while the cabbage is salting. That way everything’s ready at the same time.

Leftovers and Storage

Coleslaw usually tastes even better the next day. But it won’t last forever.

• Store any leftover coleslaw in an airtight container in the refrigerator.
• It’s best eaten within 2-3 days. After that, the cabbage starts to soften too much.
• Give it a quick stir before serving leftovers, as some liquid might separate.

FAQ

Got questions? I’ve got answers. Let’s clear up some common coleslaw mysteries.

Q1. Why is my coleslaw watery?

Ans: You probably skipped salting the cabbage. Cabbage holds a lot of water. Salting it first and squeezing it out prevents this. Also, don’t let it sit too long after dressing, especially if it’s not salted.

Q2. Can I use different types of cabbage?

Ans: Yep! Red cabbage adds great color and a slightly different texture. Napa cabbage works too, but it’s a bit softer. A mix is often really good.

Q3. How can I make my coleslaw sweeter?

Ans: Just add a little more sugar to the dressing, a tiny bit at a time, until it’s perfect for you. You can also add some finely grated apple or a splash of orange juice.

Q4. My coleslaw tastes bland. What went wrong?

Ans: It probably needs more salt. Salt brings out all the flavors. Also, make sure your mustard and vinegar are fresh and potent. A little more of those can brighten it up too.

Wrapping Up

So, there you have it. No more sad, soggy coleslaw. This recipe is your ticket to creamy, crunchy, flavor-packed coleslaw that actually gets eaten. It’s simple, it’s fresh, and it’s a total crowd-pleaser.

Go on, give it a try. Don’t be shy. Make this coleslaw and see for yourself. I bet it’ll be a hit at your next meal. Come back and tell me how it went. Did you love it? Any tricks you found? Drop a comment below. I want to hear about your coleslaw adventures!