Gordon Ramsay Coleslaw Recipe

The first time I screwed this up, I thought coleslaw was just “chop and mix.” Raw cabbage, too much mayo, and no balance. It tasted like wet confetti. No bite, no lift. I thought it was the cabbage’s fault. It wasn’t—it was mine.

Then I watched Ramsay make coleslaw, and everything snapped into place. His isn’t about drowning vegetables in mayo. It’s about precision. Acid, fat, crunch, and restraint. That’s what makes this coleslaw punchy, refreshing, and clean—even when it’s creamy.

Here’s how to get control of your coleslaw game, and never serve soggy side salad again.

Why This Works (And Where Most Go Wrong)

Gordon’s coleslaw isn’t heavy. It’s structured.

Most people screw up slaw by:

• Using too much mayo (makes it greasy and flat)
• Skipping acidity (no contrast = bland)
• Chopping instead of slicing (texture mismatch)
• Not letting it rest (flavors don’t marry)

What makes this version stand out is balance. You get the crunch from two kinds of cabbage, sweetness from carrot, zip from vinegar, and subtle warmth from celery seed. And it’s light enough to serve with anything—grilled meat, fried chicken, or even fish tacos.

Ingredients That Actually Matter

• Green cabbage (3 cups, thinly sliced) – The base. Crisp, neutral, takes on flavor well.
• Purple cabbage (2 cups, thinly sliced) – Adds bite, color, and a deeper crunch.
• Carrot (1 cup, shredded) – Sweetness and texture. Skip it and the slaw goes flat.

Dressing:

• Mayonnaise (½ cup) – Use full-fat. You need richness, not oiliness.
• White vinegar (1 tbsp) – Sharp, clean acid to cut through the mayo.
• Apple cider vinegar (½ tbsp) – Brings roundness and fruitiness.
• Sugar (2 tsp) – Not for sweetness, but balance.
• Celery seed (½ tsp) – Subtle aromatic lift. Don’t skip it.
• Salt & black pepper – Season like you mean it. Taste and adjust after mixing.

How To Make Gordon Ramsay Coleslaw

Start with your knife work. If you shred or chop too small, the texture gets mushy. You want thin slices, not shreds.

Step 1: Make the dressing.
In a medium bowl, whisk mayo, white vinegar, cider vinegar, sugar, celery seed, and a good pinch of salt and pepper. It should be tangy, slightly sweet, and well emulsified.

Step 2: Slice the veg.
Use a sharp knife or mandoline. Thin ribbons—not chunks. Toss the cabbage and carrot together in a large mixing bowl.

Step 3: Combine.
Pour the dressing over the veg. Use tongs to toss thoroughly. You want full coating, no puddles.

Step 4: Chill.
Cover and refrigerate for at least 1 hour. This step isn’t optional. It lets the cabbage soften slightly and the flavors sync.

What Gordon Ramsay Says About This Dish

“It’s all about balance—you don’t want it claggy or overdressed.”

When I tried reducing the mayo and bumping the vinegar, I finally got it: bright, creamy, crisp.

“Coleslaw’s boring if it’s just mayo and cabbage. You need acidity.”

He’s right. I’ve tried dozens of coleslaws, and the ones that pop always have a double acid hit.

“Texture is everything.”

I used to shred cabbage like cheese. Wrong. Ramsay slices it. Thinner = better crunch, less water release.

What I Got Wrong (And How I Fixed It)

• Too much mayo – I thought creamy meant more. It meant soggy.
• Didn’t salt enough – Underseasoned slaw is sad. Taste before and after chilling.
• Rushed the rest – I served it right after mixing. It tasted raw. After an hour? Perfect.

Smart Swaps for Different Goals

• No mayo? Sub in Greek yogurt + olive oil for a lighter, tangier twist.
• Vegan version? Use vegan mayo. Add a touch more vinegar for sharpness.
• Want heat? Add a pinch of cayenne or a few dashes of hot sauce.
• Extra crunch? Sunflower seeds, toasted almonds, or even ramen noodles at the end.

Pro Tips That Change the Game

• Salt the cabbage early (optional advanced move): Toss sliced cabbage with salt, let sit 10 min, then drain excess liquid before dressing. This keeps it crisp longer.
• Rest overnight: Slaw on day two? Even better. The acid mellows, and the flavor deepens.
• Serve cold, not room temp – Ramsay always chills slaw. Warm mayo is a mistake.

Storage + Leftover Moves

• Store in an airtight container in the fridge. Lasts 2 days max—after that it goes limp.
• Don’t freeze. It kills the texture.
• Leftover move: Pile it on sandwiches, burgers, or toss with grilled chicken for a quick slaw salad.

FAQs – Covering Search Intent

Q: Can I use pre-shredded cabbage?
You can, but it’s drier and lacks freshness. Slice it yourself if you care about texture.

Q: Why is Ramsay’s coleslaw less creamy?
Because it’s not about mayo—it’s about contrast. Less fat, more flavor.

Q: What else can I add to Gordon’s coleslaw?
Thin-sliced red onion, jalapeño for heat, or apple for crunch/sweetness.

Q: Can I make this ahead of time?
Yes. In fact, you should. It’s better the next day.

Try More Recipes:

• Gordon Ramsay Fish Soufflé Recipe
• Gordon Ramsay Salmon Ceviche Recipe 
• Gordon Ramsay Salmon Cakes Recipe 
• Gordon Ramsay Pumpkin Hummus Recipe