Gordon Ramsay’s Chef-Inspired Coleslaw Recipe: Creamy, Crunchy & Perfect for BBQ
Gordon Ramsay’s Chef-Inspired Coleslaw Recipe: Creamy, Crunchy & Perfect for BBQ
Elevate your BBQ game with this chef-inspired coleslaw recipe that brings Gordon Ramsay’s signature touch to a classic side dish. This creamy, tangy slaw features the perfect balance of crunchy cabbage, crisp vegetables, and a homemade dressing that will impress even the most discerning food critics. Whether you’re serving burgers, grilled meats, or need the perfect picnic side, this coleslaw delivers restaurant-quality results with simple, fresh ingredients.
Ingredients
For the Slaw:
- ½ head green cabbage, finely shredded
- ½ head red cabbage, finely shredded
- 2 large carrots, grated
- 1 small red onion, thinly sliced
- ½ cup fresh parsley, chopped
For the Creamy Slaw Dressing:
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon celery seed
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Start by shredding both green and red cabbage using a sharp knife or mandoline slicer. Aim for thin, uniform shreds. Grate the carrots using the large holes of a box grater. Thinly slice the red onion and chop the fresh parsley.
Step 2: Combine Slaw Ingredients
In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced red onion, and chopped parsley. Toss gently to mix evenly.
Step 3: Make the Creamy Dressing
In a separate bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, celery seed, garlic powder, salt, and pepper until smooth and well-combined.
Step 4: Dress the Slaw
Pour the dressing over the cabbage mixture and toss thoroughly to coat all vegetables evenly. Use salad tongs or two large spoons for best results.
Step 5: Chill and Marinate
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (preferably 1-2 hours) to allow flavors to meld and cabbage to slightly soften.
Step 6: Serve
Taste and adjust seasoning if needed. Garnish with additional parsley before serving chilled.
Expert Tips
- Slice Thinly: The key to perfect coleslaw is finely shredded cabbage. Use a mandoline for consistent, thin slices.
- Chill Time: Don’t skip the chilling step! This allows the dressing to penetrate the cabbage and flavors to develop.
- Adjust Sweetness: Taste the dressing before adding to the slaw – adjust honey or vinegar to your preference.
- Add Crunch: For extra texture, add toasted almonds or sunflower seeds before serving.
- Make Ahead: This coleslaw keeps well for 2-3 days in the refrigerator.
FAQs
Can I make this coleslaw vegan?
Yes! Substitute mayonnaise with vegan mayo and sour cream with vegan yogurt or cashew cream.
How far in advance can I make this coleslaw?
You can make it up to 24 hours in advance. The flavors actually improve with time.
Can I use bagged coleslaw mix?
Yes, but fresh cabbage typically has better texture and flavor. If using pre-shredded mix, add extra fresh parsley.
What’s the secret to Gordon Ramsay’s coleslaw?
The combination of sour cream with mayonnaise and the balance of sweet and tangy flavors creates his signature creamy dressing.
Can I add other vegetables?
Absolutely! Bell peppers, radishes, or jicama make excellent additions for extra color and crunch.
Gordon Ramsay’s Chef-Inspired Coleslaw Recipe: Creamy, Crunchy & Perfect for BBQ
Ingredients
Method
- Prepare the vegetables by shredding both green and red cabbage using a sharp knife or mandoline slicer. Grate the carrots using the large holes of a box grater. Thinly slice the red onion and chop the fresh parsley.
- Combine slaw ingredients in a large mixing bowl by tossing together shredded cabbage, grated carrots, sliced red onion, and chopped parsley.
- Make the creamy dressing by whisking together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, celery seed, garlic powder, salt, and pepper in a separate bowl until smooth.
- Dress the slaw by pouring the dressing over the cabbage mixture and tossing thoroughly to coat all vegetables evenly.
- Chill and marinate by covering the bowl with plastic wrap and refrigerating for at least 30 minutes (preferably 1-2 hours) to allow flavors to meld.
- Taste and adjust seasoning if needed, then garnish with additional parsley before serving chilled.
