Gordon Ramsay’s coleslaw recipe is crisp, finely shredded red and white cabbage with fresh chives in a light yoghurt and wholegrain mustard dressing, ready in 10 minutes for about 80p per serving. This is not heavy American coleslaw: it cuts through rich food instead of sitting on top of it.
In Ultimate Home Cooking, Ramsay calls this his “Crunchy Light Coleslaw” and pairs it with slow-roasted beef brisket. His reasoning is clear: “sometimes coleslaw made with mayonnaise can be too heavy.” By swapping mayo for natural yoghurt with wholegrain mustard and cider vinegar, the dressing stays tangy without drowning the vegetables. Most recipe sites still default to mayo. This is the lighter route.
The technique that matters here is timing. Ramsay says to “dress the vegetables at the last minute so they are still crisp.” Cabbage releases water the moment salt or acid touches it. Dress too early and you get a soggy puddle at the bottom of the bowl instead of crunchy slaw. Mix the dressing in a separate bowl, keep it in the fridge, and toss it through the shredded cabbage only when you are ready to serve.
Gordon Ramsay Coleslaw Recipe
Course: Salads, Sides6
servings10
minutes10
minutesFrom Gordon Ramsay’s Ultimate Home Cooking (2013), this crunchy light coleslaw swaps heavy mayonnaise for a tangy yoghurt and wholegrain mustard dressing. Designed to pair with rich meats like brisket.
Ingredients
¼ head of red cabbage, core and outer leaves removed
¼ head of white cabbage, core and outer leaves removed
Bunch of chives, finely chopped
For the dressing:
200g (7 oz) natural yoghurt
1 tbsp wholegrain mustard
1 to 2 tsp cider vinegar
Sea salt and freshly ground black pepper
Directions
- Shred the cabbage: Finely shred the red and white cabbage using a sharp knife or a mandoline. Place in a large mixing bowl and add the chopped chives. Mix well.
- Make the dressing: Combine the yoghurt, wholegrain mustard and cider vinegar in a separate bowl. Mix well and season with salt and pepper to taste.
- Dress and serve: Pour the dressing over the shredded vegetables, toss well and serve immediately. Do not dress the coleslaw in advance or the cabbage will release water and go soft.
FAQs
Why does Ramsay use yoghurt instead of mayonnaise?
He says it directly in Ultimate Home Cooking: coleslaw made with mayonnaise “can be too heavy,” especially when served alongside rich meat like brisket. Yoghurt brings the same creaminess but with a sharper, cleaner tang that lifts the dish instead of weighing it down. It also has roughly a quarter of the calories of mayo. If you prefer a richer coleslaw, his mayo recipe in Fast Food works, but start with half the amount you would normally use and taste from there.
How does this compare to Jamie Oliver’s coleslaw?
Jamie uses a full cup of mayonnaise, apple cider vinegar and Dijon mustard for his version. It is richer, heavier and sweeter. Ramsay’s is the opposite: yoghurt, wholegrain mustard and cider vinegar with no mayo at all. Jamie also adds grated carrot and red onion. Ramsay keeps it to just two cabbages and chives. Both are good, but they solve different problems. Jamie’s is a standalone side dish. Ramsay’s is built to cut through a fatty main like his slow-roasted beef brisket.
When should you dress the coleslaw?
At the last minute. Ramsay is specific about this: dress it too early and the salt and acid draw water out of the cabbage, leaving you with a soggy pool at the bottom of the bowl. Shred the cabbage up to a few hours ahead and keep it in a sealed bag in the fridge. Make the dressing separately. Toss them together only when you are about to eat. This is the single biggest difference between a crunchy coleslaw and a limp one.
Can you add carrot to this coleslaw?
Ramsay does not include it in this recipe, but grated carrot works well and adds colour. If you add it, use the coarse side of a box grater so the pieces hold their crunch. Ramsay uses carrot in other slaws across his books, including a fennel slaw in Quick and Delicious where grated carrot, shredded fennel and red cabbage are dressed with mayo and white wine vinegar. That version is heavier and better suited to barbecued mushrooms than brisket.
What should you serve this coleslaw with?
Ramsay designed it to go with his barbecue-style brisket, but the light yoghurt base makes it a good match for any rich or smoky protein. It works alongside pulled pork, fried chicken, burgers, or grilled sausages. For a lighter meal, pile it next to his caesar salad for a two-salad lunch. The sharp dressing also pairs well with oily fish like mackerel or salmon.
Does coleslaw keep well?
Undressed, the shredded cabbage keeps in a sealed bag in the fridge for up to two days. The dressing keeps separately for three to four days. Once tossed together, the coleslaw starts losing its crunch within an hour. By the next day it is limp and watery. This is not a make-ahead salad. If you need something that holds up for meal prep or a buffet, try the tuna niçoise with components stored separately instead. See his barbecue salads from Ramsay for more cookout sides.
