Gordon Ramsay Coleslaw Recipe

Gordon Ramsay Coleslaw Recipe – get ready to redefine your understanding of this classic side dish! I’m so excited to share why this isn’t just any coleslaw; it’s a true culinary masterpiece from the one and only Chef Ramsay himself. What makes it so incredibly special is how he transforms a humble side into something utterly vibrant and complex. It’s all about his signature precision, marrying incredibly fresh, crisp vegetables with a dressing that strikes that perfect balance of creamy, tangy, and just the right hint of sweetness, without ever being overwhelming. This isn’t just a side dish; it’s an experience.

You are absolutely going to adore this recipe because it takes a familiar comfort food and elevates it to a whole new level of deliciousness. Imagine serving this alongside your favorite grilled beef, a smoky BBQ spread, or even a simple hearty sandwich – it truly shines and will have everyone asking for your secret! I promise, this isn’t just about mixing cabbage and mayonnaise; it’s a carefully crafted medley of finely shredded cabbage and carrots, enveloped in a rich, flavorful dressing that offers an irresistible crunch and a burst of refreshing taste with every single bite. Prepare to fall in love with coleslaw all over again, the Gordon Ramsay way!

Ingredient Notes

Crafting a Gordon Ramsay-style coleslaw means elevating a classic to something truly exceptional – fresh, vibrant, and bursting with balanced flavors. It’s all about choosing quality ingredients and treating them with respect. Here’s what I find essential for this recipe:

Cabbage: I always recommend a mix of both green and red cabbage. The green offers that classic crispness, while the red brings a beautiful color contrast and a slightly different texture. Aim for about 3 cups total, very finely shredded. Freshness is paramount here; look for firm, heavy heads with crisp leaves.
Carrots: About 1 cup of grated or very finely julienned carrots adds sweetness, color, and a lovely crunch. Don’t skimp on quality; a fresh, sweet carrot makes a big difference.

Red Onion: Just a quarter of a cup, very thinly sliced or finely minced. It provides a subtle bite and sharpness without being overpowering. If you find red onion too strong, you can soak the slices in ice water for 10-15 minutes, then drain well, to mellow their flavor.
Mayonnaise: This is the creamy heart of our dressing, so opt for a really good quality, full-fat mayonnaise. It contributes significantly to the richness and texture. I prefer one with a clean, slightly tangy flavor. About half a cup should do the trick.

Dijon Mustard: A tablespoon of good quality Dijon mustard is non-negotiable for me. It adds a sophisticated tang and a touch of warmth, rounding out the creamy dressing beautifully without making it taste overtly mustardy.
White Wine Vinegar: Two tablespoons of white wine vinegar provides that crucial acidic brightness that cuts through the richness of the mayonnaise. If you prefer, a good quality apple cider vinegar also works wonderfully as a non-alcohol alternative, offering a slightly fruitier note.
Sweetener: A tablespoon of granulated sugar (or honey/maple syrup for a natural alternative) balances the acidity and mustard, bringing out the natural sweetness of the vegetables. Adjust this to your liking; you might want a little more or less depending on your preference.

Fresh Herbs: This is where you can truly make it your own! I adore a generous handful of finely chopped fresh parsley (about 2 tablespoons) for its vibrant color and clean flavor. Fresh chives or dill would also be fantastic choices, lending a slightly different aromatic profile.
Salt and Freshly Ground Black Pepper: Seasoning is key! Start with about half a teaspoon of salt and a quarter teaspoon of black pepper, but always taste and adjust.

Substitutions:

Cabbage Varieties: While green and red are my go-to, feel free to use Napa cabbage for a softer texture, or even Savoy cabbage. Pre-shredded coleslaw mix is a convenient option if you’re short on time, but ensure it’s very fresh.

Sweeteners: As mentioned, honey, maple syrup, or agave nectar are excellent natural alternatives to granulated sugar.
Vinegar: Apple cider vinegar is a great non-alcohol substitute for white wine vinegar, offering a slightly sweeter, fruitier tang. Lemon juice can also work in a pinch for acidity, though it will impart a distinct citrus note.
Herbs: Experiment with fresh dill for a more traditional deli-style coleslaw, or fresh chives for a delicate oniony touch.

Step-by-Step Instructions

Achieving that perfect Gordon Ramsay coleslaw is all about precision and bringing out the best in each ingredient. Follow these steps, and you’ll have a show-stopping side dish in no time!

Prepare Your Vegetables: This is arguably the most crucial step for texture. Start by washing and thoroughly drying your green and red cabbage. Using a sharp chef’s knife or a mandoline (with extreme caution!), shred the cabbage as finely as possible. Think delicate, hair-like strands rather than chunky pieces. Do the same for the carrots – you can grate them or cut them into very fine julienne sticks. Finally, peel and thinly slice or finely mince your red onion. Place all the prepared vegetables in a very large mixing bowl.
Whisk the Dressing: In a separate medium-sized bowl, combine the mayonnaise, Dijon mustard, white wine vinegar (or apple cider vinegar), sweetener (sugar, honey, or maple syrup), salt, and freshly ground black pepper. Whisk vigorously until all the ingredients are thoroughly combined and the dressing is smooth and creamy. Taste it at this stage – you’re looking for a beautiful balance of creamy, tangy, and slightly sweet. Adjust the salt, pepper, or sweetener as needed to suit your palate.

Add Fresh Herbs: Stir your finely chopped fresh parsley (or chives/dill) into the dressing. This ensures the herbs are evenly distributed and infuse the dressing with their vibrant flavor.
Combine Vegetables and Dressing: Now, pour the creamy dressing over the shredded vegetables in the large mixing bowl. Using two large spoons or clean hands, gently fold and toss the vegetables until every strand is evenly coated with the dressing. Be thorough but gentle to avoid bruising the cabbage, which can make it release too much water and become soggy.
Chill to Perfection: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or ideally an hour. This chilling time is vital! It allows the flavors to meld beautifully and the cabbage to slightly soften while still retaining its delightful crunch.

Serve and Enjoy: Before serving, give the coleslaw another gentle toss. Taste one last time and adjust any seasoning if necessary. Serve chilled as a vibrant side to your favorite meals.

Tips & Suggestions

To truly master this Gordon Ramsay Coleslaw, here are some of my top tips and suggestions to ensure it’s nothing short of perfection every time:

Finely Shredding is Key: I cannot stress this enough. The finer you shred your cabbage and carrots, the better the texture and mouthfeel will be. It allows the dressing to coat every piece evenly and makes for a more elegant, pleasant bite. A mandoline is excellent for this, but a sharp knife and patience will also achieve great results.

Balance is Crucial: When making the dressing, always taste and adjust! The interplay between the creamy mayonnaise, the tang of the vinegar and Dijon, and the touch of sweetness is what makes this coleslaw sing. Don’t be afraid to add a tiny bit more vinegar if it feels too rich, or a pinch more sugar if it’s too tart.
Don’t Overdress: It’s a common mistake! You want the vegetables to be coated, not swimming in dressing. Start with slightly less dressing than you think you need, and add more if necessary. You can always add, but you can’t take away. Leftover dressing can be stored in the fridge for a few days.
Give it Time to Mingle: The chilling step isn’t just to make it cold. It allows the flavors to truly develop and marry together. The acidity from the dressing also works its magic on the vegetables, slightly softening them while maintaining that crucial crunch.

Add a Pop of Freshness: Consider adding a handful of finely diced bell pepper (yellow or orange works beautifully for color) or even a small, crisp apple (like a Fuji or Honeycrisp), julienned, for an extra layer of sweetness and crunch.
Spice it Up (Optional): For a little kick, a tiny pinch of cayenne pepper or a dash of hot sauce in the dressing can add a surprising depth without overpowering the fresh flavors.
Serving Suggestions: This coleslaw is incredibly versatile. It’s the perfect accompaniment to classic barbecue dishes (especially grilled beef ribs or pulled beef sandwiches!), fish and chips, fried chicken, or even piled high on a gourmet burger. It also adds a fresh, crisp element to picnics and potlucks.

Storage

Proper storage is essential to keep your Gordon Ramsay Coleslaw tasting fresh and vibrant. Here’s what I recommend:

Airtight Container: Always transfer any leftover coleslaw to an airtight container. This prevents it from drying out, absorbing odors from your fridge, and helps to maintain its freshness.
Refrigeration: Coleslaw must be kept refrigerated at all times. The creamy dressing, particularly with mayonnaise, means it shouldn’t be left at room temperature for extended periods.

Shelf Life: Generally, this coleslaw will taste best within 1 to 2 days of preparation. While it might be safe to eat for up to 3 days, the texture of the cabbage will start to soften significantly after the second day, and it won’t have that delightful crispness we’re aiming for.
Texture Changes: Be aware that as coleslaw sits, especially overnight, the vegetables will release some of their moisture, and the dressing can thin out slightly. This is normal. A quick gentle stir before serving can help redistribute the dressing.
Freezing: I strongly advise against freezing coleslaw. The high water content in the cabbage and the mayonnaise in the dressing will separate and become watery, leading to a very unappetizing, mushy texture upon thawing. It’s best enjoyed fresh!

Final Thoughts

And there you have it! I truly believe that the Gordon Ramsay Coleslaw Recipe is more than just a side dish; it’s a revelation. What sets this recipe apart is its brilliant balance of freshness, tang, and creaminess, elevating a simple classic to something truly extraordinary. You’ll find that it’s surprisingly quick to put together, yet the depth of flavor it achieves is remarkable.

Whether you’re serving it alongside a hearty beef barbecue, a simple grilled chicken, or as a vibrant addition to a picnic spread, this coleslaw consistently shines. It’s a testament to Gordon Ramsay’s philosophy of making exceptional food accessible. I promise you, once you try the bright, crisp, and perfectly seasoned goodness of this Gordon Ramsay Coleslaw Recipe, you’ll understand why it’s destined to become a staple in your kitchen. It’s fresh, it’s vibrant, and it’s an absolute game-changer for any meal. Get ready to impress yourself and your guests!

February 26, 2026 by Melissa

Gordon Ramsay’s Best Coleslaw Recipe – Creamy & Zesty

Gordon Ramsay Coleslaw Recipe

Ingredient Notes

Substitutions:

Step-by-Step Instructions

Tips & Suggestions

Storage

Final Thoughts

Gordon Ramsay’s Best Coleslaw Recipe – Creamy & Zesty

Description

Ingredients

Instructions

Nutrition