Gordon Ramsay Broccoli Slaw Recipe

The first time I screwed this up…

I grabbed a bag of pre-made broccoli slaw, dumped in mayo and sugar, and called it done. It was wet, bland, and somehow already soggy. I figured all slaws were just filler. Wrong.

Gordon’s approach (and yes, even for something as “basic” as slaw) is about contrast: cold crunch vs creamy dressing, sweet cranberries vs tangy vinegar, buttery walnuts vs raw veg. And you treat it like a composed dish, not an afterthought.

Here’s how to make it count.

Why This Works (And Where Most Go Wrong)

Most slaws fail because:

• The dressing is too sweet, too thick, or just dumped in without balance.
• The nuts aren’t toasted = no depth.
• The broccoli slaw is limp or old = zero texture.
• No chill time = flavor doesn’t set.

Ramsay-style fixes:

• Whisked dressing for smooth texture and balanced acidity.
• Toasted walnuts add dimension and warmth.
• Fresh, crisp slaw is essential — don’t skip quality here.
• Chill before serving to let it all come together.

This is the slaw you actually want on your plate — not just there because someone “needed a veg.”

Ingredients That Actually Matter

• ½ cup (120g) light mayonnaise – Base for the dressing. Full-fat works too, but don’t go low-fat unless it tastes good cold.
• 2 tbsp (30g) white sugar – Sweetens and balances the vinegar.
• 2 tbsp (30ml) white vinegar – Sharpens the flavor and cuts the richness.
• 1 (12 oz / 340g) bag broccoli slaw – Fresh, crisp, and shredded. Check the date.
• ½ cup (70g) dried cranberries – Adds sweet-chewy contrast.
• ½ cup (60g) chopped walnuts – Toasted for depth and crunch.

Mistake I made: Didn’t toast the nuts. They tasted flat and raw. Two minutes in a dry pan = game changer.

How To Make Gordon Ramsay Broccoli Slaw

1. Make the dressing.
In a large bowl, whisk together mayonnaise, sugar, and vinegar until fully smooth and emulsified.

2. Add the slaw ingredients.
Toss in the broccoli slaw, dried cranberries, and chopped walnuts.

3. Mix thoroughly.
Stir until everything is evenly coated in the dressing.

4. Chill.
Cover and refrigerate for at least 30 minutes before serving.

5. Serve cold.
Give it a final stir before plating. Serve as a side or light lunch.

What Gordon Ramsay Says About This Dish

“Even the simplest side should have texture and contrast.”
→ This isn’t just ‘coleslaw with broccoli’ — each component adds something. Toast the nuts. Use sharp vinegar. Keep it cold.

“Let the dressing sit with the slaw. It changes everything.”
→ I used to serve it straight away. Now I always chill it first — the flavors meld and mellow beautifully.

What I Got Wrong (And How I Fixed It)

• Didn’t toast the walnuts – Flat flavor. Now I always toast in a dry pan for 2–3 minutes.
• Used soggy, old bagged slaw – Texture was dead. Buy it fresh or shred it yourself.
• Skimped on vinegar – It turned into mayo soup. Balance matters.
• Skipped the chill time – Dressing hadn’t absorbed; it tasted off.

Variations That Actually Hold Up

• Add shredded carrot or green apple for more crunch and color.
• Swap vinegar for lemon juice for a fresher bite.
• Use Greek yogurt instead of mayo for a lighter dressing.
• Add poppy seeds for a deli-style twist.

Avoid red onion unless you soak it first — raw it’s too aggressive and will overpower the slaw.

Pro Tips That Change the Game

• Use a big bowl to mix – you want room to toss without bruising the slaw.
• Toast nuts ahead of time and let them cool fully before adding.
• Let it chill for 30–60 minutes – never serve it immediately.
• Double the batch – this holds well for 2–3 days and tastes better the next day.

Storage + Leftover Moves

• Refrigerate: Store in an airtight container in the fridge for up to 3 days.
• Do not freeze: The texture will turn mushy.
• Leftover move: Add to wraps, sandwiches, or serve over grilled chicken or salmon.

FAQs

Q: Can I use full-fat mayo?
Yes — it’s even creamier and richer. Just don’t overdo it or it’ll coat too thick.

Q: Can I use a different vinegar?
White wine or apple cider vinegar works well. Balsamic is too heavy for this.

Q: Can I prep it ahead?
Yes. It’s actually better after chilling 30–60 minutes.

Q: Can I make it vegan?
Use vegan mayo. Everything else is plant-based.

Q: Can I substitute nuts?
Yes. Toasted almonds or sunflower seeds work great.

Try More Recipes:

• Gordon Ramsay Pan-seared scallops With Butternut Squash Puree & Pomegranate-Quince Slaw
• Gordon Ramsay Coleslaw Recipe
• Gordon Ramsay Roasted Root Vegetables With Crushed Pepitas