Gordon Ramsay Coleslaw Recipe

Coleslaw. Just saying the word makes some people cringe. Most of the time, the coleslaw you get is just… sad. It’s either too sweet, too watery, or it just tastes like plain old sadness. It’s a side dish that often gets overlooked or made poorly. But it doesn’t have to be that way.

Think about a creamy, tangy, fresh coleslaw that makes your mouth water. A coleslaw that makes your barbecue or fried chicken even better. That’s what we’re aiming for today. We’re going to learn how to make coleslaw the Gordon Ramsay way. It’s a simple recipe, but it makes a big difference.

This isn’t your average picnic coleslaw. This recipe focuses on fresh ingredients and proper balance. You will get a side dish that stands out. It’s about time coleslaw got some respect.

What You’ll Need

Using good stuff is the first step to making anything taste great. For this coleslaw, fresh vegetables are key. Don’t skimp here. The dressing also uses common things you likely have in your kitchen.

• 1 small head green cabbage (about 2 pounds)
• 1 small head red cabbage (about 1 pound)
• 2 large carrots
• 1/2 cup mayonnaise (full fat is best for creaminess)
• 1/4 cup sour cream
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup (adjust to your sweetness liking)
• 1/2 teaspoon celery seeds (this is a secret weapon)
• Salt and black pepper to taste
• Optional: 2 green onions, thinly sliced

Tools You’ll Need

You don’t need fancy tools for this recipe. Just the basics will do. A good sharp knife makes chopping easier. A big bowl is a must for mixing everything together without making a mess.

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

How to Make Gordon Ramsay’s Coleslaw

Making good coleslaw is mostly about good prep and mixing it all just right. Follow these steps and you will have a perfect batch every time. Remember, fresh is always best.

Step 1: Prep the Cabbage

First, take off any loose outer leaves from both cabbages. Cut each cabbage into quarters. Remove the hard core. Now, chop the cabbage into very thin shreds. You want small, fine pieces. You can use a sharp knife, a mandoline, or the shredding disc on a food processor.

Step 2: Shred the Carrots

Peel your carrots. Then, shred them using the large holes of a box grater. If you have a food processor, use the shredding disc. You want nice, thin strips of carrot to mix with the cabbage.

Step 3: Combine Vegetables

Put all the shredded green cabbage, red cabbage, and carrots into your large mixing bowl. If you are using green onions, slice them thin and add them here too. Gently toss everything together so it mixes well.

Step 4: Make the Dressing

In a separate smaller bowl, put the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey (or maple syrup), and celery seeds. Use a whisk to mix these dressing parts together really well. Make sure there are no lumps and it’s smooth. This is where all the flavor comes from.

Step 5: Mix Dressing with Vegetables

Pour the dressing over the shredded vegetables in the large bowl. Use a large spoon or your clean hands to mix everything. Make sure every piece of cabbage and carrot is covered in the creamy dressing. Mix it gently so the vegetables don’t get bruised.

Step 6: Season and Chill

Add salt and black pepper to taste. Start with a little, mix, and then taste it. Add more if you think it needs it. Cover the bowl with plastic wrap and put it in the fridge for at least 30 minutes. This chilling time lets the flavors blend and makes the coleslaw even better.

Pro Tips

These tips come from cooking a lot of meals. They help make sure your coleslaw turns out just right. Sometimes small things make a big difference.

• **Chill Your Cabbage:** Before shredding, pop your cabbage heads in the fridge for a few hours. Cold cabbage is easier to shred thinly and stays crisper longer.
• **Don’t Over-Dress:** Start with most of the dressing, mix, and see how it looks. You can always add more if it seems too dry. Too much dressing makes coleslaw soggy.
• **Let It Sit:** The 30 minutes in the fridge isn’t just for chilling. It lets the flavors get to know each other. The cabbage also softens just a bit, making it more tender.
• **Taste and Adjust:** Before serving, always taste your coleslaw. Does it need more salt? More tang from vinegar? A little more sweetness? Adjust it until it tastes perfect to you.
• **The Celery Seed Secret:** Don’t skip the celery seeds. They add a special flavor that makes this coleslaw stand out. It’s that little something extra.

Substitutions and Variations

You can change things up based on what you like or what you have. Coleslaw is forgiving. You can make it your own with these swaps.

Ingredient	Possible Swap	Why It Works
Green/Red Cabbage	Napa cabbage, Savoy cabbage, pre-shredded coleslaw mix	Different textures and mild flavors. Pre-shredded saves time.
Mayonnaise	Greek yogurt, Veganaise	Greek yogurt makes it lighter and tangier. Veganaise for dairy-free.
Sour Cream	Plain yogurt, buttermilk	Adds tang and creaminess. Buttermilk makes a thinner dressing.
Honey/Maple Syrup	Granulated sugar, agave syrup	Any sweetener works. Adjust amount to taste.
Apple Cider Vinegar	White wine vinegar, rice vinegar	Adds different types of tang. Apple cider is fruity.

You can also add other veggies. Bell peppers, red onion, or even a bit of shredded apple can be nice. Just remember to keep the pieces small and thin so they mix well.

Make Ahead Tips

Coleslaw is great for making parts ahead of time. This saves you stress when it’s time to serve a meal. You can get a lot done before the last minute.

• **Chop Veggies Early:** You can shred the cabbage and carrots up to 2 days before you plan to serve. Keep them in separate airtight bags or containers in the fridge. This keeps them fresh and crisp.
• **Make Dressing Early:** The dressing can be made up to 3-4 days ahead of time. Store it in a sealed jar or container in the fridge. The flavors actually get better as they sit together.
• **Mix Just Before Serving:** For the best, crispiest coleslaw, don’t mix the dressing with the vegetables until about 30 minutes to an hour before you want to eat it. This stops the cabbage from getting soggy.

Nutritional Breakdown

Knowing what’s in your food is always good. This is a general idea of the nutrients in one serving of this coleslaw. It changes based on the exact amounts you use.

Nutrient	Amount per Serving (Approx.)
Calories	180-220 kcal
Total Fat	15-18g
Carbohydrates	10-12g
Protein	1-2g
Fiber	2-3g

This coleslaw offers good fiber from the cabbage and carrots. The fats come mostly from the mayonnaise and sour cream. You can lower the fat by using lighter versions of those ingredients, but the taste and texture will change a bit.

Ingredient Swaps for Various Diets

This recipe can be changed to fit different ways of eating. Just a few simple swaps make it work for almost anyone. Everyone should get to enjoy good coleslaw.

Diet Type	Key Swaps	Notes
**Vegan**	Use vegan mayonnaise and vegan sour cream. Swap honey for maple syrup or agave.	Ensures no animal products are used. Check labels carefully.
**Low-Carb / Keto**	Use full-fat mayonnaise and sour cream. Swap honey for erythritol or stevia (liquid or powder).	Reduces sugar content. Cabbage and carrots are relatively low-carb.
**Dairy-Free**	Use dairy-free sour cream (e.g., cashew or coconut based) or omit sour cream and increase mayonnaise slightly.	Good for those avoiding milk products. The tang may differ slightly.
**Lower Calorie**	Use light mayonnaise and low-fat sour cream or Greek yogurt. Reduce the amount of dressing.	Cuts down on fat and calories, but may impact creaminess.

Meal Pairing Suggestions

This coleslaw goes well with so many main dishes. It’s a classic for a reason. Here are some ideas to get you started.

• **Barbecue:** Pulled pork, smoked brisket, ribs. The creamy tang cuts through the rich, smoky flavors.
• **Fried Chicken:** A timeless pair. The crispness of the slaw is perfect with crispy fried chicken.
• **Grilled Foods:** Burgers, hot dogs, grilled chicken. It adds a fresh, cool bite to warm, grilled meats.
• **Fish and Chips:** Instead of just tartar sauce, a side of this coleslaw adds crunch and freshness.
• **Sandwiches and Wraps:** A spoonful inside a sandwich or wrap adds texture and flavor.

Cooking Time Efficiency Tips

Even though this recipe is simple, you can still save time. Doing things smartly means you spend less time cooking and more time eating. These tips help speed up your prep.

• **Food Processor is Your Friend:** If you have a food processor with a shredding disc, use it for the cabbage and carrots. It will shred everything in seconds, much faster than a knife or grater.
• **Pre-Shredded Bagged Cabbage:** While fresh is best, if you are really short on time, use a bag of pre-shredded coleslaw mix from the store. Just add the fresh shredded carrots.
• **Double Batch Dressing:** If you make coleslaw often, make a double batch of the dressing. Store half in the fridge. This way, the next time you want coleslaw, half the work is already done.

Leftovers and Storage

Coleslaw is best on the day it’s made, especially when it’s just been mixed. But if you have extra, you can save it. Just know that the texture might change a little.

• **Store it Right:** Put any leftover coleslaw in an airtight container. This helps keep it fresh and stops it from picking up smells from other foods in your fridge.
• **How Long It Lasts:** Coleslaw usually stays good in the fridge for 2-3 days. After that, the cabbage starts to get soft and watery. The dressing can also separate a bit.
• **Refreshing Leftovers:** If your leftovers look a bit sad and watery, you can drain off any liquid at the bottom. Sometimes, mixing in a tiny bit more fresh mayonnaise or a squeeze of lemon juice can liven it up.

FAQ

Here are some common questions people ask about making coleslaw. These answers should help you avoid any bumps in the road.

Q1. Why is my coleslaw watery?

Ans: Cabbage naturally releases water, especially when salt is added or if it sits for too long. To reduce this, you can lightly salt the shredded cabbage, let it sit for 15-30 minutes, then squeeze out the extra water before adding the dressing. Also, mix the dressing with the cabbage closer to serving time.

Q2. Can I use a pre-bagged coleslaw mix?

Ans: Yes, you can. It saves time. Just make sure the mix looks fresh and vibrant. You might still want to add fresh shredded carrots for better flavor and texture. The dressing recipe will still make it taste great.

Q3. How long does homemade coleslaw last?

Ans: This coleslaw is best eaten within 2-3 days when stored in an airtight container in the fridge. The vegetables will soften over time, and the texture will change. It’s not good to freeze coleslaw.

Q4. Can I make this coleslaw less creamy?

Ans: Yes. You can reduce the amount of mayonnaise or sour cream slightly. You could also replace some of the mayonnaise with plain Greek yogurt for a lighter, tangier dressing. Adjust to your liking.

Q5. What if I don’t have apple cider vinegar?

Ans: White wine vinegar or even regular white vinegar can work in a pinch. Rice vinegar would also give a good tang, but it’s a bit milder. The apple cider vinegar gives a specific fruity tang, but other vinegars will still make it taste good.

Wrapping Up

You now have the secrets to making coleslaw that everyone will actually want to eat. No more sad, watery, or bland coleslaw for you. This recipe, inspired by a master chef, proves that simple ingredients can make something truly special. It’s creamy, it’s crunchy, and it has just the right amount of tang.

Don’t just read about it. Go get your ingredients and make this coleslaw. You’ll be surprised how much better homemade coleslaw can be. It’s the perfect partner for your next barbecue, picnic, or weeknight dinner. Give it a try.

Once you make it, come back and tell me how it went. Did you love it? Do you have any questions or tips of your own to share? Leave a comment below. I want to hear about your experience.