This Gordon Ramsay Coleslaw Recipe is a creamy and crunchy recipe, which is made with fresh green and purple cabbage. It’s the perfect side dish for a barbecue, ready in about 15 minutes, plus chilling time.
Jump to RecipeGordon Ramsay Coleslaw Recipe Ingredients
For the Slaw:
- 3 cups green cabbage, finely shredded
- 2 cups purple cabbage, finely shredded
- 1 cup carrots, grated
For the Dressing:
- ½ cup mayonnaise
- 1 tbsp white vinegar
- ½ tbsp apple cider vinegar
- 2 tsp sugar
- ½ tsp celery seed
- Salt and black pepper to taste
How To Make Gordon Ramsay Coleslaw Recipe
- Make the Dressing: In a medium bowl, whisk together the mayonnaise, white vinegar, apple cider vinegar, sugar, and celery seed. Season with salt and pepper and continue to whisk until the dressing is completely smooth.
- Prepare the Vegetables: Using a sharp knife or a mandoline, finely shred the green and purple cabbage. Grate the carrots using a box grater.
- Combine the Coleslaw: Place the shredded cabbage and grated carrots in a large bowl. Pour the dressing over the top and toss everything together until the vegetables are evenly and fully coated.
- Chill and Serve: Cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the cabbage to soften slightly.
Recipe Tips
- How do you prevent watery coleslaw? For the best texture, you can “sweat” the cabbage first. After shredding, place it in a colander, toss with a teaspoon of salt, and let it sit for an hour. The salt will draw out excess water. Rinse the cabbage well and pat it completely dry before dressing it.
- What’s the best way to shred cabbage? For fine, consistent shreds, a mandoline slicer is the best tool. If you don’t have one, use a very sharp chef’s knife to slice the cabbage as thinly as possible.
- Is it necessary to chill the coleslaw? Yes, this step is crucial. Chilling for at least an hour allows the cabbage to tenderize slightly in the acidic dressing and lets all the flavors meld together for a much better-tasting final product.
- How do I balance the dressing? Taste the dressing on its own before you add it to the vegetables. You can adjust the balance of tanginess and sweetness by adding a little more vinegar or sugar to suit your preference.
What To Serve With Coleslaw
This classic, creamy coleslaw is the perfect side dish for a variety of meals:
- Pulled pork sandwiches
- Barbecue ribs or chicken
- Burgers and hot dogs
- Fried chicken
- As a topping for fish tacos
How To Store Coleslaw
- Refrigerate: Store any leftover coleslaw in an airtight container in the refrigerator. It is best eaten within 2 days, as the cabbage will continue to soften over time.
Coleslaw Nutrition Facts
- Calories: 210kcal
- Carbohydrates: 15g
- Protein: 2g
- Fat: 16g
- Saturated Fat: 2.5g
- Sodium: 300mg
- Fiber: 4g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this coleslaw ahead of time?
Yes. For the best texture, you can prep the vegetables and the dressing separately and store them in airtight containers in the refrigerator. Combine them an hour or two before you plan to serve.
Can I use a bag of pre-shredded coleslaw mix?
Yes, if you’re short on time, a bag of pre-shredded coleslaw mix is a convenient shortcut.
What is celery seed and is it necessary?
Celery seed is a spice with a concentrated, earthy celery flavor. It adds a classic, savory depth to the dressing that is highly recommended, but you can omit it if you don’t have it.
Gordon Ramsay Coleslaw Recipe
Course: SaladsCuisine: AmericanDifficulty: Easy6
servings50
hours15
minutes210
kcalA crunchy, creamy, and perfectly tangy coleslaw made with fresh cabbage, carrots, and a simple homemade dressing.
Ingredients
Slaw: 3 cups green cabbage, 2 cups purple cabbage, 1 cup carrots.
Dressing: ½ cup mayonnaise, 1 tbsp white vinegar, ½ tbsp apple cider vinegar, 2 tsp sugar, ½ tsp celery seed, salt, and pepper.
Directions
- In a bowl, whisk together all the dressing ingredients until smooth.
- Finely shred the cabbages and grate the carrots.
- In a large bowl, combine the shredded vegetables.
- Pour the dressing over the vegetables and toss until everything is well-coated.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Stir again before serving.
Notes
- For the best texture and to avoid watery coleslaw, you can salt the shredded cabbage and let it sit for an hour to draw out moisture. Rinse and dry it well before dressing.
- Chilling the coleslaw for at least an hour is essential for the best flavor and texture.
- A mandoline slicer is the best tool for getting consistently thin cabbage shreds.
- Taste and adjust the dressing for sweetness and tanginess before mixing it with the vegetables.
