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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.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 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
  • 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

Method
 

Instructions
  1. 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.
  2. Combine slaw ingredients in a large mixing bowl by tossing together shredded cabbage, grated carrots, sliced red onion, and chopped parsley.
  3. 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.
  4. Dress the slaw by pouring the dressing over the cabbage mixture and tossing thoroughly to coat all vegetables evenly.
  5. 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.
  6. Taste and adjust seasoning if needed, then garnish with additional parsley before serving chilled.

Notes

Slice cabbage thinly for best texture, don't skip chilling time (allows flavors to develop), adjust sweetness to taste, add toasted nuts for extra crunch, can be made 1-2 days ahead