Name: Gordon Ramsay’s Crunchy Coleslaw Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 cups green cabbage, finely shredded; 2 cups purple cabbage, finely shredded; 1 cup carrots, grated or julienned; 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

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Introduction

This creamy and tangy coleslaw is Gordon Ramsay’s take on a classic favorite. With a perfect balance of crunchy green and purple cabbage, shredded carrots, and a zesty dressing, it’s an ideal side for BBQs, pulled pork, and burgers. Ready in just 15 minutes, it’s fresh, flavorful, and far better than store-bought versions.

A close-up view of a white bowl filled with creamy coleslaw showing a mix of shredded green cabbage, purple cabbage, and orange carrot strips, all coated in a thick white dressing. The coleslaw is topped with a sprinkle of black pepper and a small green parsley leaf at the center for garnish. The bowl is placed on a white marbled surface, giving a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups green cabbage, finely shredded
2 cups purple cabbage, finely shredded

1 cup carrots, grated or julienned
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

Instructions

Step 1: In a medium bowl, whisk together the mayonnaise, white vinegar, apple cider vinegar, sugar, and celery seed until smooth. Season with salt and black pepper to taste.
Step 2: Finely shred the green and purple cabbage using a sharp knife or mandoline. Grate or julienne the carrots for the best texture.
Step 3: Place the cabbage and carrots in a large bowl. Pour the dressing over the vegetables and toss thoroughly with tongs to coat evenly.

Step 4: Cover the bowl and refrigerate the coleslaw for at least one hour to allow the flavors to meld and the cabbage to soften slightly.

Tips & Variations

To keep coleslaw crisp, toss shredded cabbage with a teaspoon of salt and let it sit for 20 minutes, then rinse and dry before dressing.
For a lighter dressing, substitute mayonnaise with equal parts Greek yogurt or sour cream.

Make it keto-friendly by omitting sugar and using low-carb plain Greek yogurt instead of mayonnaise.
For a vegan or dairy-free version, use vegan mayonnaise or unsweetened coconut yogurt in place of traditional mayo.

Storage

Store leftover coleslaw in an airtight container in the refrigerator for 3 to 5 days, but it is best enjoyed within 48 hours for optimal crunch. Avoid freezing creamy coleslaw as the dressing can separate; you can freeze the shredded, undressed vegetables if needed.

How to Serve

The image shows a white bowl filled with a colorful coleslaw salad. The salad has several layers of shredded green cabbage, bright orange carrot strips, and pieces of purple cabbage mixed together. A creamy, white dressing covers the vegetables, giving them a shiny and smooth texture. Small black pepper flakes are sprinkled on top, along with a few green parsley leaves placed in the center as a garnish. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do you keep coleslaw from getting watery?

To prevent watery coleslaw, draw out moisture from the cabbage by tossing it with a teaspoon of salt and letting it sit for about 20 minutes. Rinse lightly and pat dry before adding the dressing. Also, add the dressing just before serving to maintain crispness.

What’s the secret to the best coleslaw?

The key is balancing textures and flavors: use both green and purple cabbage for color and bite, combine creamy mayonnaise with tangy vinegar and a touch of sugar, and chill the slaw for at least an hour so the flavors meld and the cabbage softens slightly.