Gordon Ramsay Coleslaw Recipe

Ever bitten into coleslaw and wished it was, well, better? Not watery, not too sweet, not just a sad pile of shredded veggies? You know the kind I’m talking about. The stuff that often comes on the side, and you just push it around your plate.

Most coleslaw misses the mark. It’s either bland, soggy, or tastes like straight vinegar. But it doesn’t have to be that way. Today, we’re making a coleslaw that’s crisp, creamy, and packed with flavor. It’s the kind that makes you want a second helping, maybe even a third. We’re talking about a coleslaw that earns its spot on your plate, inspired by how good food should be made.

This recipe focuses on fresh ingredients and simple steps. We’ll make sure every forkful is a joy. Get ready to turn basic cabbage and carrots into something truly special. Let’s get to it.

What You’ll Need

Good coleslaw starts with good stuff. Here’s what you’ll need to make this creamy, crunchy side dish.

• 1 medium head green cabbage (about 3 pounds)
• 1/2 small head red cabbage (about 1 pound)
• 3 medium carrots
• 1/2 cup good quality mayonnaise (like Duke’s or Hellmann’s)
• 1/4 cup sour cream or plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon granulated sugar (or to taste)
• 1/2 teaspoon celery seed
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• 2 tablespoons fresh chives, finely chopped (optional, for garnish)

Kitchen Tools

You don’t need a fancy kitchen to make great coleslaw. Here are the simple tools that will help you.

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Sharp chef’s knife
• Large cutting board
• Box grater or food processor with shredding disc
• Vegetable peeler
• Rubber spatula or large spoon

Pro Tips

Making great coleslaw is easy, but a few simple tricks can make it amazing. These tips come from lots of time in the kitchen.

• **Shred Thin:** This is super important. Whether you use a knife, mandoline, or food processor, make sure your cabbage and carrots are shredded very thin. Thin pieces soak up the dressing better and give you that perfect, tender-crisp bite. Big, thick chunks just don’t taste as good and make the coleslaw chunky.
• **Salt the Cabbage First:** After shredding your cabbage, sprinkle it lightly with a bit of salt (about 1/2 teaspoon). Let it sit for 10-15 minutes. This helps draw out extra water, which stops your coleslaw from getting watery and soggy later. After it sits, gently squeeze out any extra water with your hands or a clean kitchen towel before mixing with the dressing.
• **Taste and Adjust:** The dressing is key. Before you pour it over the veggies, taste it. Does it need more salt? More sugar to balance the tang? A bit more pepper? Everyone likes their coleslaw a little different, so make sure the dressing tastes good to *you* first.
• **Give it Time to Chill:** Coleslaw tastes best when the flavors have had a chance to mix and settle. After you mix everything, cover the bowl and put it in the fridge for at least 30 minutes, or even a few hours. The flavors will get deeper, and the coleslaw will be perfectly chilled.
• **Don’t Overmix:** Once the dressing is on the vegetables, mix just enough to coat everything. Overmixing can bruise the cabbage and make it release more water, leading to a watery coleslaw. Be gentle.

Substitutions and Variations

Want to change things up? Coleslaw is super flexible. Here are some ideas to make it your own.

• **Different Veggies:** Try adding thinly sliced bell peppers (red, yellow, or orange for color), chopped celery, or even some shredded broccoli stems for extra crunch and nutrients.
• **Spice It Up:** Add a pinch of cayenne pepper, a dash of hot sauce, or finely chopped jalapeño for a kick.
• **Herb Garden:** Fresh herbs make a big difference. Besides chives, try chopped fresh parsley, cilantro, or dill. They add a bright, fresh taste.
• **Creamy Options:** If you don’t have sour cream, use all mayo or Greek yogurt. For a lighter dressing, use half mayo and half Greek yogurt.
• **Sweetness Level:** Adjust the sugar to your liking. You can use honey or maple syrup instead of granulated sugar for a different kind of sweetness. Start with a little and add more if needed.
• **Tangy Twist:** Swap out apple cider vinegar for white wine vinegar or even a squeeze of fresh lemon juice for a different kind of brightness.
• **Crunchy Add-ins:** Toasted slivered almonds, sunflower seeds, or even a handful of crispy fried onions can add fun texture.

Make Ahead Tips

Coleslaw is great for making ahead, but there’s a trick to keep it from getting soggy. Here’s how.

You can shred the cabbage and carrots a day or two before. Store them in a large bag or airtight container in the fridge. Make the dressing separately and store it in a sealed jar in the fridge. When you’re ready to serve, mix the two together. This keeps the veggies crisp and the dressing fresh until the last minute.

Instructions

Making this coleslaw is simple. Just follow these steps for perfect results every time.

Step 1: **Prep the Cabbage and Carrots.**
First, cut the green and red cabbage into quarters. Remove the tough core. Shred the cabbage thinly using a sharp knife, a mandoline, or a food processor with a shredding disc. Peel the carrots and shred them too. Aim for thin, even pieces.

Step 2: **Draw Out Water from Cabbage.**
Place the shredded cabbage in a large bowl. Sprinkle about 1/2 teaspoon of salt over it. Toss it well and let it sit for about 10-15 minutes. This step is important for crunchy coleslaw. After sitting, gently squeeze out any excess water from the cabbage using your hands or a clean kitchen towel. This stops the coleslaw from getting watery.

Step 3: **Make the Dressing.**
In a separate medium bowl, combine the mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, Dijon mustard, granulated sugar, celery seed, black pepper, and remaining salt. Whisk everything together until it’s smooth and well mixed. Taste the dressing here and adjust for salt, sugar, or tang as you like.

Step 4: **Combine Ingredients.**
Add the shredded carrots and the squeezed cabbage to the bowl with the dressing. Use a rubber spatula or large spoon to gently fold everything together. Mix until all the vegetables are coated evenly with the dressing. Do not overmix.

Step 5: **Chill and Serve.**
Cover the bowl tightly with plastic wrap. Place the coleslaw in the refrigerator for at least 30 minutes. This chilling time lets the flavors blend and the coleslaw gets nice and cold. Before serving, give it a quick stir. If you’re using chives, sprinkle them on top just before serving for a fresh look and taste.

Nutritional Breakdown

Knowing what’s in your food is always helpful. Here’s a general idea of the nutrition for one serving of this coleslaw.

Nutrient	Amount Per Serving (Approx.)
Calories	180-220
Total Fat	15-18g
Saturated Fat	2-3g
Cholesterol	10-15mg
Sodium	250-300mg
Total Carbohydrates	10-12g
Dietary Fiber	2-3g
Sugars	6-8g
Protein	1-2g

Please remember, these are estimates. Actual values can change based on the exact ingredients you use, especially the type of mayonnaise and sugar.

Ingredient Swaps for Various Diets

This recipe can fit many diets with a few simple changes. Here are some easy swaps.

Dietary Need	Original Ingredient	Swap With	Notes
**Keto/Low-Carb**	Granulated sugar	Erythritol or stevia (liquid or granulated)	Use a sugar substitute. Taste as you add, as sweetness levels vary.
**Vegan**	Mayonnaise, Sour Cream	Vegan mayonnaise, Vegan sour cream or unsweetened cashew cream	Ensure all ingredients are plant-based. Check labels carefully.
**Dairy-Free**	Sour Cream	Plain unsweetened coconut yogurt or dairy-free sour cream	Use a dairy-free mayo or just use all regular mayo if dairy isn’t an issue there.
**Reduced Fat**	Mayonnaise, Sour Cream	Light mayonnaise, Low-fat Greek yogurt	May affect creaminess slightly but still tasty.

Meal Pairing Suggestions

Coleslaw is a classic side dish that goes with so many meals. Here are some tasty ideas.

• **BBQ Delights:** It’s a perfect match for pulled pork sandwiches, grilled chicken, or smoked brisket. The cool, crisp slaw cuts through the richness of the meat.
• **Fried Favorites:** Think fish and chips, fried chicken, or even crispy chicken tenders. Coleslaw adds a fresh crunch that balances the fried goodness.
• **Picnic Perfect:** Pack it along with hamburgers, hot dogs, or deli sandwiches for your next outdoor meal. It’s easy to transport and everyone loves it.
• **Simple Dinners:** Serve it alongside roasted chicken, grilled sausages, or a juicy pork chop for an easy and satisfying weeknight meal.
• **Veggie Power:** If you’re having a veggie burger or grilled halloumi, this coleslaw adds great texture and flavor.

Cooking Time Efficiency Tips

Want to get this coleslaw on the table fast? Here are some quick ideas.

• **Pre-Shredded Veggies:** You can buy pre-shredded cabbage and carrots (often labeled as “coleslaw mix”) at the grocery store. This saves a lot of chopping time. Just be sure to still do the salting step to avoid sogginess.
• **Food Processor Power:** If you have a food processor with a shredding attachment, use it. It can shred a whole head of cabbage in seconds, much faster than a knife or box grater.
• **Double Batch:** If you’re making this for a party or meal prep, make a double batch. It takes almost the same amount of time, and you’ll have delicious coleslaw for days. Just remember the make-ahead tip for storage.
• **Dressing First:** While the cabbage is salting, whip up the dressing. This saves time by doing two things at once.

Leftovers and Storage

You can definitely enjoy this coleslaw as leftovers, but it’s best eaten fairly soon. Here’s how to store it.

Store leftover coleslaw in an airtight container in the refrigerator. It will stay fresh and tasty for about 2-3 days. After that, the cabbage might start to get a bit softer and release more water, making it less crisp. Give it a gentle stir before serving leftovers.

FAQ

Got questions about making this coleslaw? Here are some common ones people ask.

Q1. Can I use only green cabbage?
Ans: Yes, you can definitely use only green cabbage. The red cabbage adds a nice color and a slightly different texture, but the flavor will still be great with just green.

Q2. My coleslaw is too watery. What went wrong?
Ans: This often happens if you skip the step of salting and squeezing the cabbage. That step helps pull out excess water. Also, make sure not to overmix the coleslaw once the dressing is added, as this can also release more liquid.

Q3. How can I make this coleslaw sweeter or tangier?
Ans: To make it sweeter, add a bit more sugar, honey, or maple syrup, a little at a time, until it tastes right. For tangier, add more apple cider vinegar or a squeeze of fresh lemon juice. Always taste and adjust as you go.

Q4. Can I add other vegetables to this coleslaw?
Ans: Yes, absolutely! Coleslaw is great for adding other crunchy vegetables. Thinly sliced bell peppers, radishes, or even chopped broccoli florets or stems can be nice additions. Just make sure they are cut small and thin.

Q5. Is this coleslaw good for picnics?
Ans: Yes, it’s perfect for picnics! It holds up well for a few hours. Just make sure to keep it chilled in a cooler with ice packs to keep it safe and fresh, especially on a warm day.

Wrapping Up

See? Making amazing coleslaw isn’t hard at all. It’s not about secret ingredients or fancy tricks. It’s about starting with fresh stuff, shredding it just right, and balancing the dressing so it tastes exactly how you want it. This recipe takes coleslaw from “just okay” to “wow, I need more of that!”

Now it’s your turn. Go grab those cabbages and carrots. Give this recipe a try this week. You’ll be surprised how much better homemade coleslaw tastes. Once you make it, come back here and tell me all about it. What did you think? Did you add your own twist? Did your family ask for seconds? I love hearing about your kitchen adventures and any questions you might have.