Gordon Ramsay Coleslaw Recipe
Can a simple side dish make grown adults fight over seconds at a BBQ?
I didn’t believe it until I made Gordon Ramsay’s coleslaw.
Most coleslaws are either drowning in mayo or taste like sad, wilted cabbage that’s been sitting in your fridge for way too long.
But Gordon’s version? It’s actually something you’d want to eat.
Like, actively choose to put on your plate.
I first tried this when I was looking for something fresh to serve at a summer cookout. I’d already planned the usual suspects (burgers, hot dogs, potato salad), but needed something that wouldn’t taste like it came from a grocery store deli counter.
After scrolling through about 47 different recipes, I landed on Gordon’s approach.
Here’s what makes it different:
The secret isn’t complicated. It’s just fresh ingredients, a tangy dressing that doesn’t overpower the vegetables, and a texture that stays crunchy even after it sits for a bit.
I’ve made this coleslaw at least a dozen times now, and every single time, people ask for the recipe.
One of my friends even texted me at 10 PM asking for it because she was having people over the next day.
That’s the kind of coleslaw we’re talking about here.
What You’ll Need
For the Coleslaw:
| Ingredient | Amount | Notes |
|---|---|---|
| Green cabbage | 1/2 head (about 1 lb) | Finely shredded |
| Red cabbage | 1/4 head (about 8 oz) | Finely shredded |
| Large carrots | 2 | Julienned or grated |
| Red onion | 1/2 small | Thinly sliced |
| Fresh parsley | 2 tablespoons | Chopped |
| Fresh chives | 2 tablespoons | Chopped |
Also Read: Lemon Curd Thumbprint Cookies
For the Dressing:
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Mayonnaise | 1/2 cup | Use good quality mayo |
| Dijon mustard | 2 tablespoons | Adds tang and depth |
| Apple cider vinegar | 2 tablespoons | Brightens everything |
| Honey | 1 tablespoon | Balances the acidity |
| Celery seed | 1/2 teaspoon | Classic coleslaw flavor |
| Lemon juice | 1 tablespoon | Fresh citrus punch |
| Salt & black pepper | To taste | Don’t skimp on this |
Tools You’ll Need
You don’t need anything fancy, just these basics:
- Sharp chef’s knife or mandoline slicer (for perfect, thin cuts)
- Large mixing bowl (big enough to toss everything)
- Small bowl (for the dressing)
- Whisk or fork (to emulsify the dressing)
- Measuring cups and spoons (accuracy matters here)
- Grater (if you’re grating the carrots)
- Kitchen towel or paper towels (for draining moisture)
Pro Tips
“The difference between ordinary coleslaw and extraordinary coleslaw is attention to detail. It’s not rocket science, it’s about respecting the ingredients.” – Gordon Ramsay
1. Shred it thin
The thinner you slice your cabbage, the better it absorbs the dressing.
I like using a mandoline because it keeps everything consistent, but a sharp knife works just as well if you take your time.
Pro move: Cut the cabbage into quarters first, remove the core, then slice each quarter thinly. This gives you more control.
2. Salt first, dress later
This is Gordon’s trick that changes everything.
Salt your cabbage and let it sit for 10 minutes before adding the dressing.
It draws out excess moisture so your coleslaw doesn’t get watery and sad after an hour.
You’ll see a pool of liquid at the bottom of the bowl. Drain it. Trust the process.
3. Don’t overdress
Start with about 3/4 of the dressing and add more as needed.
You want the vegetables coated, not swimming.
You can always add more, but you can’t take it away.
Rule of thumb: If you can see dressing pooling at the bottom of the bowl, you’ve added too much.
4. Make it ahead (but not too far ahead)
This coleslaw actually gets better after sitting for 30 minutes to an hour because the flavors meld together.
But don’t make it more than 4 hours ahead or it’ll lose its crunch.
Sweet spot timing: Dress it 1-2 hours before serving, then give it a final toss right before you put it on the table.
5. Taste and adjust
Gordon always says to taste your food, and he’s right.
If it needs more tang, add vinegar.
More sweetness? A touch more honey.
Trust your taste buds over any recipe, including this one.
How to Make Gordon Ramsay’s Coleslaw
Step 1: Prep Your Vegetables (5 minutes)
Start by shredding both cabbages as thinly as you can.
Remove the tough core first, then slice the cabbage into thin ribbons.
For the carrots, you can either julienne them (fancy word for thin matchsticks) or just use a box grater.
I prefer julienned because they look nicer, but grated works perfectly fine.
Quick tip: If you’re not confident with your knife skills, a mandoline makes this step ridiculously fast. Just watch your fingers. 😬
Slice your red onion as thin as humanly possible.
If you’re not a huge raw onion fan, you can soak the slices in cold water for 5 minutes to mellow them out.
Chop your fresh herbs. Don’t skip these. They add a brightness that makes this coleslaw taste restaurant-quality.
Also Read: Refreshing Key Lime Pie Trifle Recipe
Step 2: Salt the Cabbage (10 minutes waiting time)
Toss all your shredded vegetables into a large bowl.
Sprinkle with about 1 teaspoon of salt and toss everything together.
Let it sit for 10 minutes.
You’ll notice some liquid starts to pool at the bottom. That’s exactly what you want.
What’s happening here: The salt is pulling moisture out of the cabbage through osmosis. This prevents your coleslaw from turning into soup later.
After 10 minutes, grab a clean kitchen towel or paper towels and gently squeeze out the excess moisture.
Don’t go crazy, just remove the obvious liquid.
Step 3: Make the Dressing (3 minutes)
In a small bowl, whisk together:
- Mayo
- Dijon mustard
- Apple cider vinegar
- Honey
- Celery seed
- Lemon juice
- Salt and pepper
Taste it. It should be tangy, slightly sweet, and well-seasoned.
Dressing taste test: It should taste slightly stronger than you want the final coleslaw to taste. The vegetables will dilute it.
Adjust if needed.
Step 4: Combine Everything (2 minutes)
Pour about 3/4 of the dressing over your vegetables.
Toss everything together until the vegetables are evenly coated.
Tossing technique: Use two large spoons or clean hands to lift and fold the vegetables from the bottom. This distributes the dressing way better than just stirring.
Add the fresh parsley and chives, then toss again.
Taste a bite. If it needs more dressing, add the rest. If it needs more seasoning, add salt and pepper.
Step 5: Chill and Serve (30 minutes minimum)
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
This gives the flavors time to come together.
Give it one more toss before serving, and you’re done.
Quick Reference: Timing Breakdown
| Task | Time Required |
|---|---|
| Prep vegetables | 5 minutes |
| Salt and drain | 10 minutes |
| Make dressing | 3 minutes |
| Combine and toss | 2 minutes |
| Chill time | 30-60 minutes |
| Total active time | 10 minutes |
| Total time | 50-70 minutes |
Substitutions and Variations
Common Swaps
| Instead of This | Use This | Result |
|---|---|---|
| Red cabbage | All green cabbage | Same taste, less color |
| Mayo | Half mayo, half Greek yogurt | Lighter, tangier |
| Dijon mustard | Yellow mustard | Works, but less complex |
| Apple cider vinegar | White wine vinegar | Slightly less sweet |
| Honey | Maple syrup or agave | Different sweetness profile |
Fun Variations to Try
Asian-style coleslaw:
- Replace apple cider vinegar with rice vinegar
- Skip the celery seed
- Add 1 teaspoon sesame oil
- Toss in some sesame seeds
- Add a splash of soy sauce
Spicy Southwest slaw:
- Add 1/4 teaspoon cayenne to the dressing
- Mix in diced jalapeño
- Swap chives for cilantro
- Add a squeeze of lime
- Toss in some corn kernels
Crunchy add-ins (add right before serving):
- Toasted sunflower seeds
- Slivered almonds
- Crushed ramen noodles
- Toasted pumpkin seeds
- Crispy bacon bits
Fruit additions:
- Diced apple (keeps it crunchy)
- Dried cranberries (adds sweetness)
- Mandarin orange segments (fresh and bright)
- Diced pineapple (tropical twist)
Also Read: Mediterranean Marinated Chicken Breastc
Make Ahead Tips
| What to Prep | How Far Ahead | Storage Method |
|---|---|---|
| Shredded vegetables | Up to 24 hours | Airtight container, fridge |
| Dressing | Up to 2 days | Sealed jar, fridge |
| Fully dressed coleslaw | 30 min – 4 hours | Covered bowl, fridge |
Timeline for a party:
Day before:
- Shred all vegetables
- Make the dressing
- Store separately in fridge
1-2 hours before serving:
- Drain vegetables if needed
- Toss with dressing
- Refrigerate
Right before serving:
- Give it a final toss
- Add any crunchy toppings
- Adjust seasoning if needed
Leftovers and Storage
Store leftover coleslaw in an airtight container in the fridge for up to 3 days.
Day-by-day breakdown:
Day 1: Perfect. Crunchy, fresh, exactly as intended.
Day 2: Still good. Lost a tiny bit of crunch but the flavor is great. Give it a stir before serving.
Day 3: Edible but softer. The flavor deepens but the texture isn’t as crisp. Best eaten this day.
Day 4+: Not recommended. It gets watery and sad.
How to Revive Day-Old Coleslaw
If your coleslaw seems dry or flat on day two:
- Drain any excess liquid that’s accumulated
- Add a tiny drizzle of mayo or vinegar
- Add a pinch of salt
- Toss well and taste
- Let it sit for 10 minutes
Important: Don’t freeze coleslaw. It turns into a sad, watery mess when you thaw it. Just don’t.
What to Serve With This Coleslaw
This coleslaw is like that friend who gets along with everyone at the party.
Perfect Pairings
| Main Dish | Why It Works |
|---|---|
| Pulled pork sandwiches | Tangy crunch cuts through rich pork |
| Fried chicken | Classic combo, refreshing contrast |
| Fish tacos | Adds crunch and brightness |
| BBQ ribs | Fresh texture balances smoky meat |
| Burgers | Elevates any burger to next level |
| Grilled sausages | Especially good with spicy ones |
| Hot dogs | Makes them feel more grown-up |
| Fried fish | The acidity complements the fat |
Full Menu Ideas
Summer BBQ:
- Pulled pork sliders
- This coleslaw
- Baked beans
- Corn on the cob
- Watermelon
Fish Fry Night:
- Beer-battered fish
- This coleslaw
- French fries
- Tartar sauce
- Lemon wedges
Casual Dinner:
- Rotisserie chicken
- This coleslaw
- Garlic bread
- Simple green salad
You can also eat it on its own as a light lunch if you’re into that. I won’t judge.
Nutrition Info (Per Serving)
Based on 8 servings
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 120 | 6% |
| Total Fat | 9g | 12% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 5mg | 2% |
| Sodium | 240mg | 10% |
| Total Carbohydrates | 10g | 4% |
| Dietary Fiber | 2g | 7% |
| Sugars | 6g | – |
| Protein | 1g | 2% |
| Vitamin A | – | 35% |
| Vitamin C | – | 45% |
| Calcium | – | 4% |
| Iron | – | 3% |
To make it lighter:
- Use half mayo, half Greek yogurt (saves about 40 calories per serving)
- Reduce honey to 1 teaspoon (saves about 10 calories per serving)
- Skip the mayo entirely and use a vinaigrette (saves about 80 calories per serving)
Also Read: Low Calorie Banana Bread
FAQ
Can I make this without mayo?
Yes! You have options:
Option 1: Use Greek yogurt instead. It’s tangy and creamy but much lighter.
Option 2: Make a vinaigrette with olive oil, vinegar, Dijon, honey, and spices. It’ll be less creamy but still delicious.
Option 3: Use half mayo and half sour cream for a different flavor profile.
Why does my coleslaw get watery?
Two main reasons:
Problem 1: You skipped the salting step. The salt draws out moisture before you add the dressing, which keeps it from getting watery later.
Problem 2: You added the dressing too far in advance. Don’t dress it more than 4 hours before serving.
Quick fix: If it’s already watery, drain the excess liquid, add a spoonful of mayo, and toss. It won’t be perfect but it’ll be better.
How far ahead can I make this?
Best case scenario:
- Prep vegetables: 24 hours ahead
- Make dressing: 2 days ahead
- Dress the coleslaw: 1-2 hours before serving
Maximum timing:
- Dressed coleslaw can sit up to 4 hours before serving
Don’t do this:
- Make it the night before and expect it to be crunchy the next day
Can I use a food processor to shred the cabbage?
You can, but be careful.
The risk: Over-processing turns it into mush instead of shreds.
How to do it right:
- Cut cabbage into chunks that fit the feed tube
- Use the slicing disc, not the shredding disc
- Pulse it a few times, don’t just let it run
- Check frequently
Honestly, a knife or mandoline gives you way more control.
What’s the difference between coleslaw and slaw?
Nothing, really.
“Slaw” is just short for coleslaw.
Some people use “slaw” when they’re talking about versions made with different vegetables (like broccoli slaw or apple slaw), but they’re basically the same thing.
Fun fact: “Coleslaw” comes from the Dutch word “koolsla,” which literally means “cabbage salad.”
Is coleslaw healthy?
It can be.
The good stuff:
- Cabbage is packed with vitamin C and vitamin K
- Carrots add vitamin A and fiber
- The vegetables are low in calories
- Raw veggies retain more nutrients
The less good stuff:
- Mayo adds fat and calories
- Store-bought versions often have tons of sugar
- Oversized portions can rack up calories quickly
To make it healthier:
- Use Greek yogurt instead of some or all of the mayo
- Load up on the vegetables
- Go easy on the dressing
- Add more colorful veggies for extra nutrients
Why does restaurant coleslaw taste better?
Usually because they’re doing things right that we skip at home:
They use fresh ingredients. Not cabbage that’s been sitting in the produce drawer for two weeks.
They don’t overdress it. Just enough to coat, not drown.
They season properly. Salt, pepper, and acid in the right amounts make a huge difference.
They make it fresh. Not three days ahead.
They taste and adjust. They’re not just following a recipe blindly.
Good news: Now you know all their secrets. 😉
Can I add other vegetables?
Absolutely!
Great additions:
- Shredded Brussels sprouts
- Thinly sliced bell peppers
- Shredded broccoli stems
- Thinly sliced fennel
- Diced celery
- Sugar snap peas (sliced)
Less great additions:
- Tomatoes (too watery)
- Cucumbers (also too watery)
- Lettuce (gets soggy fast)
My coleslaw is too tangy. How do I fix it?
Add more honey, one teaspoon at a time, until it balances out.
You can also add a bit more mayo to mellow the acidity.
Or toss in some grated apple for natural sweetness.
Can I leave out the onion?
Yes, especially if you’re not a fan of raw onion.
You could also:
- Use less onion (like 1/4 instead of 1/2)
- Soak the sliced onion in ice water for 10 minutes to mellow it
- Use green onions instead (much milder)
- Skip it entirely and add more herbs
Wrapping Up
This coleslaw is one of those recipes that seems almost too simple to be good, but it really is.
I love that it doesn’t require any fancy ingredients or complicated techniques.
You just chop some vegetables, whisk together a dressing, and toss everything together.
It’s fresh, crunchy, tangy, and so much better than anything you’d buy pre-made.
The real secret? Following Gordon’s techniques: salt the cabbage first, don’t overdress it, and let the flavors develop for at least 30 minutes before serving.
Those three things take it from “meh” to “can I have seconds?”
Next time you’re making burgers, grilled chicken, or anything that needs a good side dish, try this.
It takes maybe 10 minutes of actual work, and people will think you spent way more time on it.
Plus, once you master this basic version, you can play around with the variations and make it your own.
Now I want to hear from you:
Have you made Gordon Ramsay’s coleslaw before? Or do you have a go-to coleslaw recipe that you swear by?
What are you planning to serve this with?
Drop a comment and let me know how yours turned out. I love hearing about your cooking wins (and even the fails, because we’ve all been there).
