Gordon Ramsay’s Crunchy Coleslaw Recipe (Creamy & Tangy)

Gordon Ramsay’s Crunchy Coleslaw Recipe is made with finely shredded white cabbage, crisp carrots, sharp red onion, mayonnaise, sour cream, and apple cider vinegar. The result is a bright, tangy, and crunchy side dish that is a perfect counterpoint to rich, smoky foods. It is a classic for a summer BBQ or a gourmet burger night and makes a large bowl perfect for a crowd.

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Madeira Sauce Recipe
• Gordon Ramsay’s Chicken Ballotine
• Gordon Ramsay Burger Seasoning Recipe

Why You Will Love This Crunchy Coleslaw:

• It Is Never Watery: The secret is salting and squeezing the cabbage. This removes excess moisture before you add the dressing, so the slaw stays crunchy and the sauce stays creamy, even hours later.
• Perfectly Balanced Flavor: This isn’t a one-note, overly sweet slaw. The combination of mayonnaise and sour cream provides a creamy base, while the apple cider vinegar and Dijon mustard add a tangy, sharp bite that cuts through richness.
• It’s a Great Make-Ahead Side: Because it doesn’t get soggy, this is the perfect side dish to make in the morning for a BBQ or party later that day. The flavors actually get better as they meld in the fridge.
• Incredibly Versatile: This is the ultimate side dish. It’s the perfect cool, crunchy topping for a pulled pork sandwich, a side for fried chicken, or a refreshing accompaniment to grilled ribs.

Gordon Ramsay’s Crunchy Coleslaw Recipe Ingredients

For the Vegetables:

• 1/2 head white cabbage, cored
• 1/2 head red cabbage, cored (optional, for color)
• 2 large carrots, peeled
• 1/2 red onion
• 1 tablespoon salt (for drawing out water)

For the Creamy & Tangy Dressing:

• 1/2 cup mayonnaise
• 1/2 cup sour cream (or crème fraîche for a richer taste)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon granulated sugar
• 1/2 teaspoon black pepper

How To Make Gordon Ramsay’s Crunchy Colesla

1. Prepare the vegetables: Finely shred the white and red cabbages and the red onion. You can use a sharp knife or a mandoline for very thin, even slices. Grate the carrots on a box grater.
2. Salt the cabbage: Place the shredded cabbage in a large colander. Sprinkle it with the 1 tablespoon of salt and toss to combine. Let it sit in the sink for 30 minutes to 1 hour. This salt draws out excess water.
3. Squeeze the cabbage: After 30 minutes, grab handfuls of the cabbage and squeeze as much liquid out as possible. This step is the secret to a crunchy, non-watery coleslaw.
4. Make the dressing: In a large mixing bowl (big enough to hold the whole salad), whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, and pepper until smooth.
5. Combine the slaw: Add the squeezed cabbage, grated carrots, and sliced red onion to the bowl with the dressing.
6. Toss and chill: Toss everything together until the vegetables are evenly coated. Cover the bowl and refrigerate for at least 30 minutes before serving to let the flavors meld.

Recipe Tips

• Don’t Skip the Salting: Squeezing the water out of the cabbage is the most important step. It prevents the dressing from becoming thin and watery and ensures the cabbage stays crisp.
• Use Sour Cream: Gordon Ramsay often uses crème fraîche, but sour cream is a great substitute. It adds a tangy flavor that cuts through the fat of the mayonnaise, making the slaw refreshing.
• Shred Finely: A fine, thin shred on the cabbage makes for a better texture. If the pieces are too thick and chunky, the slaw will be hard to eat and won’t absorb the dressing as well.
• Don’t Overdress: Start by adding about 3/4 of the dressing and toss. If it looks like it needs more, add the rest. You want the vegetables coated, not swimming in sauce.

What To Serve With Crunchy Coleslaw?

This tangy coleslaw is the perfect partner for any rich, smoky meat serve it piled high on a pulled pork sandwich or alongside barbecue ribs to cut through the fat. It’s also fantastic with crispy fried chicken or on a Gourmet Burger to add a fresh, crunchy bite.

How To Store Leftovers Crunchy Coleslaw?

• Refrigerate: Store leftovers in an airtight container in the refrigerator it will last for up to 3 days. Please note that while it will still be safe to eat, it will lose some of its crunchiness each day as the vegetables release more moisture.
• Freeze: Do not freeze coleslaw. The mayonnaise-based dressing will separate and break when thawed, and the vegetables will become limp and watery.

FAQs

Crunchy Coleslaw Nutrition Facts

Serving Size: 1 cup

• Calories: 150 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 350mg
• Total Carbohydrate: 10g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 2g

Gordon Ramsay’s Crunchy Coleslaw Recipe (Creamy & Tangy)

Recipe by Sophie LaneCourse: Salads, Sides, Dinner, LunchCuisine: American, BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking timeminutes

Calories

150

kcal

Gordon Ramsay’s Crunchy Coleslaw Recipe is made with finely shredded white cabbage, crisp carrots, sharp red onion, mayonnaise, sour cream, and apple cider vinegar. The result is a bright, tangy, and crunchy side dish that is a perfect counterpoint to rich, smoky foods. It is a classic for a summer BBQ or a gourmet burger night and makes a large bowl perfect for a crowd.

Ingredients

• 1/2 head white cabbage, cored

• 1/2 head red cabbage, cored (optional, for color)

• 2 large carrots, peeled

• 1/2 red onion

• 1 tablespoon salt (for drawing out water)

• For the Creamy & Tangy Dressing:

• 1/2 cup mayonnaise

• 1/2 cup sour cream (or crème fraîche for a richer taste)

• 2 tablespoons apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon granulated sugar

• 1/2 teaspoon black pepper

Directions

• Prepare the vegetables: Finely shred the white and red cabbages and the red onion. You can use a sharp knife or a mandoline for very thin, even slices. Grate the carrots on a box grater.
• Salt the cabbage: Place the shredded cabbage in a large colander. Sprinkle it with the 1 tablespoon of salt and toss to combine. Let it sit in the sink for 30 minutes to 1 hour. This salt draws out excess water.
• Squeeze the cabbage: After 30 minutes, grab handfuls of the cabbage and squeeze as much liquid out as possible. This step is the secret to a crunchy, non-watery coleslaw.
• Make the dressing: In a large mixing bowl (big enough to hold the whole salad), whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, and pepper until smooth.
• Combine the slaw: Add the squeezed cabbage, grated carrots, and sliced red onion to the bowl with the dressing.
• Toss and chill: Toss everything together until the vegetables are evenly coated. Cover the bowl and refrigerate for at least 30 minutes before serving to let the flavors meld.

Notes

• Don’t Skip the Salting: Squeezing the water out of the cabbage is the most important step. It prevents the dressing from becoming thin and watery and ensures the cabbage stays crisp.
  Use Sour Cream: Gordon Ramsay often uses crème fraîche, but sour cream is a great substitute. It adds a tangy flavor that cuts through the fat of the mayonnaise, making the slaw refreshing.
  Shred Finely: A fine, thin shred on the cabbage makes for a better texture. If the pieces are too thick and chunky, the slaw will be hard to eat and won’t absorb the dressing as well.
  Don’t Overdress: Start by adding about 3/4 of the dressing and toss. If it looks like it needs more, add the rest. You want the vegetables coated, not swimming in sauce.