Gordon Ramsay Coleslaw Recipe: Fresh, Crisp, and Restaurant-Quality

Ever wondered how Gordon Ramsay makes that perfect coleslaw? The one that’s crisp, tangy, and nothing like the soggy stuff from the store? I’ve cracked the code on his famous recipe, and it’s about to change your cookout game forever.

This isn’t just any coleslaw. It’s got that perfect balance of creamy and crunchy that Chef Ramsay is known for. And the best part? You don’t need fancy equipment or hard-to-find ingredients.

Let me walk you through making this restaurant-quality side dish right in your kitchen. Trust me, your family will think you’ve been taking secret cooking classes!

What You’ll Need

Vegetables	Dressing Ingredients
1 medium cabbage (about 2 pounds)	3/4 cup mayonnaise
2 medium carrots	2 tablespoons Dijon mustard
1 small red onion	2 tablespoons apple cider vinegar
1 green apple (optional)	1 tablespoon lemon juice
3 tablespoons fresh parsley, chopped	1 tablespoon sugar
	Salt and pepper to taste

Tools You’ll Need

• Sharp chef’s knife
• Large cutting board
• Box grater or food processor with shredding attachment
• Large mixing bowl
• Small bowl for dressing
• Measuring cups and spoons
• Whisk

Step-by-Step Instructions

Step 1: Cut the cabbage in half and remove the core. Slice it thinly or shred it with a food processor. Place in a large bowl.

Step 2: Peel and grate the carrots using a box grater or food processor. Add to the bowl with the cabbage.

Step 3: Peel and thinly slice the red onion. Add to the bowl.

Step 4: If using apple, core it and cut into thin matchsticks. Add to the vegetable mixture.

Step 5: Chop the fresh parsley and add to the bowl. Toss all vegetables together until well combined.

Step 6: In a separate small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, and sugar.

Step 7: Season the dressing with salt and pepper to taste.

Step 8: Pour the dressing over the vegetable mixture and toss until everything is evenly coated.

Step 9: For best flavor, refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Pro Tips

1. Salt your cabbage first: After shredding the cabbage, sprinkle it with a teaspoon of salt and let it sit for 15 minutes. Then squeeze out excess moisture. This prevents watery coleslaw later.
2. Ice bath trick: Soak your sliced cabbage in ice water for 5 minutes, then drain well. This makes it extra crisp and removes some of the harsh cabbage flavor.
3. Taste as you go: Chef Ramsay always emphasizes tasting your food. Adjust the seasoning and acidity to your preference.
4. Hand mixing: Use clean hands to mix everything together at the end. It’s gentler than utensils and gives you better control.
5. Patience pays off: Make this coleslaw a day ahead if possible. The flavors develop beautifully overnight.

Substitutions and Variations

Original Ingredient	Possible Substitutions	Effect on Recipe
Green cabbage	Purple cabbage, Napa cabbage	Different color, slightly different texture
Mayonnaise	Greek yogurt, sour cream	Tangier, less rich
Apple cider vinegar	White vinegar, rice vinegar	Slightly different acidity profile
Sugar	Honey, maple syrup	Different sweetness notes
Green apple	Fennel, celery, bell pepper	Different crunch and flavor profile

Try These Flavor Variations:

• Spicy Coleslaw: Add 1 teaspoon of hot sauce or 1 finely diced jalapeño.
• Asian-Inspired: Use rice vinegar, add 1 teaspoon of sesame oil, and sprinkle with sesame seeds.
• Herb Garden: Add fresh dill, chives, and tarragon for a herb-forward version.
• Sweet and Fruity: Add raisins or dried cranberries and use a sweeter apple variety.

Make-Ahead Tips

Coleslaw actually benefits from being made ahead! Here’s how to do it right:

• Prep all vegetables up to 24 hours in advance and store them separately in airtight containers.
• Make the dressing up to 3 days ahead and refrigerate in a jar.
• Combine vegetables and dressing up to 4 hours before serving for the perfect balance of flavor and crunch.
• If making fully ahead, reserve a small amount of dressing to refresh the coleslaw just before serving.

Nutritional Information

Per serving (approximately 1/2 cup):

• Calories: 150
• Fat: 12g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 1g
• Sodium: 180mg

Dietary Adaptations

• Vegan: Use vegan mayonnaise instead of regular mayonnaise.
• Keto: Replace the sugar with a keto-friendly sweetener like monk fruit or erythritol.
• Low-Fat: Use light mayonnaise or substitute half the mayo with Greek yogurt.
• Paleo: Use paleo-approved mayonnaise and honey instead of sugar.

Perfect Pairings

This Gordon Ramsay coleslaw pairs perfectly with:

• BBQ ribs or pulled pork
• Fried chicken or fish
• Burgers and hot dogs
• Grilled sausages
• As a topping for fish tacos

Leftovers and Storage

Properly stored, your coleslaw will last 3-4 days in the refrigerator. Here’s how to keep it at its best:

• Store in an airtight container to prevent it from absorbing other flavors in your fridge.
• If the coleslaw seems dry after storage, add a small spoonful of mayo and a splash of vinegar to refresh it.
• Don’t freeze coleslaw—the vegetables will become mushy and the dressing will separate.
• Give it a good stir before serving leftover coleslaw.

FAQ

Q1. Why is my coleslaw watery?

Ans: Cabbage releases water when it sits with salt or dressing. Try salting and draining your cabbage first, or adding the dressing just before serving.

Q2. Can I make this coleslaw without mayo?

Ans: Absolutely! Try using Greek yogurt, sour cream, or even a vinaigrette-style dressing for a lighter version.

Q3. How fine should I cut the cabbage?

Ans: Chef Ramsay prefers a thin shred for coleslaw – about 1/8 inch thick. This gives the perfect texture without being too chunky or too fine.

Q4. Is it better to hand-cut or use a food processor?

Ans: Either works well. Hand-cutting gives you more control over the size, but a food processor is quicker. If using a processor, use the slicing disk for cabbage and the shredding disk for carrots.

Q5. Why does Gordon Ramsay add apple to his coleslaw?

Ans: The apple adds a natural sweetness and extra crunch that complements the cabbage perfectly. It’s his secret to elevating regular coleslaw to restaurant quality.

Wrapping Up

There you have it—Gordon Ramsay’s coleslaw recipe that’ll have your guests thinking you trained at Hell’s Kitchen. This isn’t just a side dish; it’s a statement piece that brings brightness and crunch to any meal.

What I love most about this recipe is how something so simple can be transformed into something spectacular with just a few chef techniques. The balance of creamy, tangy, and crunchy hits all the right notes.

Have you tried making this coleslaw? I’d love to hear how it turned out for you! Drop a comment below with your experience or any questions you might have. Did you try any of the variations? What did you pair it with? Your feedback helps everyone in our cooking community!