Gordon Ramsay coleslaw recipe is the fresh twist your summer table’s been waiting for. Forget the heavy, mayo-loaded stuff — this version is light, crisp, and full of flavor without feeling like a side dish that needs an apology. Made with crunchy cabbage, carrots, and just a hint of red onion, the Gordon Ramsay coleslaw recipe comes to life with a zesty mustard and lemon dressing that’s got just enough sweetness to keep everyone coming back for seconds. Whether you’re throwing burgers on the grill or need something quick for taco night, this coleslaw is fast, fuss-free, and ready in 15 minutes. No stovetop, no stress, just a bowl of something wildly satisfying.
Table of Contents
What is Gordon Ramsay Coleslaw Recipe?
Gordon Ramsay coleslaw is his answer to traditional coleslaw — only fresher, crisper, and way more flavorful. This isn’t your average deli slaw sitting sadly next to a burger. His version brings in vibrant green and red cabbage, shredded carrots, and just the right amount of sharp red onion. Instead of drowning it in heavy mayo, the dressing gets a kick from Dijon mustard, a squeeze of lemon juice, and a kiss of honey. You get crunch, tang, and just a hint of creaminess in each forkful. It’s simple, satisfying, and (most importantly) it won’t turn into a watery mess an hour after making it.
Reasons to Try Gordon Ramsay Coleslaw Recipe
Gordon Ramsay coleslaw recipe is your no-fuss answer to boring side dishes. It’s quick, fresh, and bursting with flavor — exactly what you need when dinner’s in 15 and the kids are already asking what’s for food. What makes this version shine is the crunch factor (those veggies stay snappy), the light yet zippy dressing (hello, Dijon and lemon juice), and the fact that it doesn’t feel heavy like traditional slaw. It’s a dream for picky eaters — nothing funky or fussy — and it keeps well if you want to prep ahead. Bonus: it goes with everything. From grilled chicken to pulled pork sandwiches, this bowl of goodness always fits in.
Ingredients Needed to Make Gordon Ramsay Coleslaw Recipe
Before you even glance at the stove — no worries, you won’t need it — let’s get into what goes into this dish. This Gordon Ramsay coleslaw recipe is all about keeping things simple and flavorful without overwhelming your grocery list. With just a few crisp veggies and pantry staples, you get that perfect combo of crunch, creaminess, and zesty brightness that makes this coleslaw stand out, not just sit quietly on the side of your plate.
Fresh Veggies (The Crunch Crew)
- 2 cups green cabbage, finely shredded
This is your base. It’s mild, crunchy, and holds up beautifully under dressing without going soggy in an hour. - 1 cup red cabbage, finely shredded
For that gorgeous pop of color and slightly peppery flavor. Bonus: it makes the dish Instagram-worthy with zero effort. - 1 large carrot, peeled and grated
Adds natural sweetness and color — plus, it helps win over picky eaters who want something familiar. - ½ small red onion, very thinly sliced
A little goes a long way. It adds just the right amount of bite without taking over the whole dish. If raw onion’s a bit much for your crew, a quick soak in cold water will mellow it out. - 1 tablespoon fresh parsley, chopped (optional)
Not necessary, but it adds a nice herbal note and makes the coleslaw feel fresh and homemade — not store-bought and sad.
The Dressing (Where the Magic Happens)
- ½ cup mayonnaise
This gives the coleslaw its creamy base. Want to lighten it up? Sub in Greek yogurt for a healthier twist that still feels indulgent. - 1 tablespoon Dijon mustard
This is where the boldness kicks in — it brings a sharp, tangy kick that really defines the flavor in this Gordon Ramsay coleslaw recipe and ties everything together beautifully. - 1 tablespoon honey
A little sweetness balances out the acidity and brings everything together. No honey? Maple syrup works too. - 1 tablespoon lemon juice
Bright and zesty, this keeps the dressing from feeling too heavy. Apple cider vinegar is a solid backup if you’re out of lemons. - ½ teaspoon salt + ½ teaspoon black pepper
Basic seasoning, but don’t skip it. It ties the whole dressing together and highlights the natural sweetness of the veggies.
For Garnish and Serving
- Extra chopped parsley (optional)
A sprinkle on top adds a pop of green and signals “yes, I made this from scratch.” - Lemon wedges
A quick squeeze just before serving adds a hit of brightness and wakes up all the flavors — especially if the coleslaw’s been chilling for a bit.
Instructions to Make Gordon Ramsay Coleslaw Recipe
Making this Gordon Ramsay coleslaw recipe isn’t just quick — it’s one of those rare “minimal effort, big payoff” dishes. No stovetop. No fancy equipment. Just a cutting board, a big bowl, and about 15 minutes of your time. Let’s get into it:
Step 1: Prep the Vegetables Like a Pro
Here’s where all the crunch and freshness comes from — so don’t rush this part (but also, no pressure to slice like a chef on TV).
- Finely shred your green and red cabbage.
A sharp knife works great, but if you have a mandoline slicer, it’ll give you those super-thin ribbons that feel extra professional. If your cabbage is pre-shredded from a bag (zero judgment here), go ahead and use it — just give it a rough chop to shorten the pieces a bit. - Grate the carrot.
Use the large holes on a box grater — you want texture, not carrot mush. If your kids aren’t big on veggies, you can even sneak in some extra here. They probably won’t notice. - Slice the red onion super thin.
This adds a subtle bite and a little heat. If raw onion is a no-go in your house, soak the slices in cold water for 10 minutes to mellow them out. Works like a charm. - Toss it all into a large mixing bowl.
Go big with the bowl so you have room to mix everything later without half of it ending up on the counter.
Step 2: Whisk Together the Creamy Tangy Dressing
This is where the flavor magic happens — the dressing. And don’t worry, it’s just a quick stir job.
- In a small bowl, combine ½ cup mayonnaise (or Greek yogurt) with 1 tablespoon Dijon mustard, 1 tablespoon honey, and 1 tablespoon lemon juice.
You’re aiming for creamy with a touch of tang and just enough sweetness to balance the sharp onion and cabbage. - Add ½ teaspoon salt and ½ teaspoon black pepper.
Give it a taste and adjust — maybe a bit more lemon for zing, or an extra drizzle of honey if you like things a little sweeter. - Whisk it until it’s smooth and silky.
It should be pourable but not runny — like a thick salad dressing. If it’s too thick, add a tiny splash of water or lemon juice to loosen it up.
Step 3: Bring It All Together
Time for the grand finale — mixing the veggies and dressing into something that looks as good as it tastes.
- Pour the dressing over the cabbage mixture.
Start with about ¾ of the dressing and mix gently but thoroughly. Use tongs or your hands (gloved if you’re feeling fancy) to really work it in and coat everything evenly. - Add more dressing if needed.
You want everything well-dressed, but not drowning. This isn’t a soup — it’s a salad! - Toss in chopped fresh parsley if using, and give it one last mix.
Optional: Let It Rest (But Not Too Long)
You can serve it right away — it’s totally delicious fresh. But if you let it sit for about 15 minutes, the flavors meld beautifully. It’s the kind of dish that actually gets better with a tiny bit of patience.
Just don’t let it sit for hours uncovered or the cabbage will start to wilt. If you’re prepping ahead, cover it and pop it in the fridge until serving time.
Final Touches
- Serve with a lemon wedge on the side so everyone can add a little extra zip if they’d like.
- Sprinkle a bit of extra parsley on top if you want to make it look like you really tried (even if you totally whipped it up between Zoom calls).
What to Serve with Gordon Ramsay Coleslaw Recipe
The beauty of this Gordon Ramsay coleslaw recipe is that it’s a total team player — it goes with just about everything. Whether you’re grilling, roasting, or tossing together a weeknight meal, this crunchy, creamy side brings the balance.
Pair it with BBQ chicken, burgers, or even fish tacos — that fresh mustard-lemon zip cuts through richer flavors perfectly. For something straight out of Gordon’s kitchen, try serving it alongside his pan-fried salmon. The flaky, buttery fish and the tangy slaw? Total flavor match.
It also works as a sidekick for comfort foods like pulled pork sandwiches or even shepherd’s pie (yes, really — this version from Gordon Ramsay is next-level). And if you’re hosting a cookout, it’s a guaranteed hit next to ribs or grilled veggie skewers.
Truthfully, this Gordon Ramsay coleslaw recipe is the kind of side dish everyone loves — low-maintenance, full of personality, and always a hit at the table.
Key Tips for Making Gordon Ramsay Coleslaw Recipe
Making this Gordon Ramsay coleslaw recipe is super straightforward, but a few simple tips can take it from good to “where has this been all my life?”
- Use fresh cabbage, not bagged mix. Pre-shredded bags are fine in a pinch, but freshly sliced cabbage gives better texture and stays crisp longer. It really brings out the best in this Gordon Ramsay coleslaw recipe.
- Slice the veggies thin. This isn’t the time for chunky cuts. A mandoline or sharp knife makes it easy to get that signature restaurant-style shred.
- Let the dressing sit for a minute before mixing. Giving it just five minutes helps the flavors come together, especially the lemon and mustard.
- Mix the dressing with the veggies right before serving. If you’re not eating it immediately, store the slaw and dressing separately to keep everything crisp.
- Taste and tweak. Everyone’s palate is different, so don’t be afraid to adjust the lemon juice or honey based on what you like. That’s the beauty of making the Gordon Ramsay coleslaw recipe at home — it’s totally customizable.
If you love how fresh and simple this dish is, you might also enjoy Gordon’s butternut squash risotto for another veggie-forward favorite that’s just as satisfying.
Following these tips helps you nail that perfect balance of creamy, crunchy, tangy, and sweet — exactly what this Gordon Ramsay coleslaw recipe is all about.
Storage and Reheating Tips for Gordon Ramsay Coleslaw Recipe
The great thing about this Gordon Ramsay coleslaw recipe is how well it holds up — no sad, soggy leftovers here (as long as you follow a couple smart tips).
Storing Leftovers
Already tossed the veggies with the dressing? No worries — just scoop the coleslaw into a sealed container and pop it in the fridge. It’ll hold up well for about two days. After that, the texture might soften a bit, but the flavor will still be on point.
Looking to keep things extra crisp? Keep the chopped veggies and dressing in separate containers until you’re ready to eat. It’s a smart move if you’re prepping ahead for a cookout, potluck, or just trying to stay ahead of a busy weeknight. Mix it all together right before serving to keep that crunch intact.
Can You Reheat Coleslaw?
Short answer: nope. This Gordon Ramsay coleslaw recipe is meant to be served cold or at room temp. Heating it would just turn your beautifully crisp veggies into a wilted mess. If you’re pairing it with warm dishes — like Gordon’s standing rib roast or pulled pork — just serve the slaw chilled for a perfect contrast.
Refreshing Leftovers
If your coleslaw looks a little tired the next day, add a squeeze of lemon and a sprinkle of salt to bring it back to life. A quick toss and it’s good to go again — almost like it was just made.
Proper storage really helps this Gordon Ramsay coleslaw recipe shine beyond day one, making it perfect for meal prep or entertaining.
Final Thoughts
If coleslaw has ever felt like an afterthought on your plate, this Gordon Ramsay coleslaw recipe is about to change that. It’s crisp, colorful, and creamy in all the right ways — without feeling heavy or fussy. Whether you’re putting together a family dinner, grilling out back, or just want a quick, refreshing side, this slaw delivers big flavor with barely any effort.
It’s one of those rare recipes that feels chef-y but doesn’t stress you out. Honestly, once you try this version, it’ll be tough to go back to the bland, mayo-laden stuff from the store. And the best part? You can tweak it to your taste, make it ahead, and pair it with everything from grilled meats to roasted veggies.
So next time you’re planning a meal and need a side dish that actually gets compliments, reach for this Gordon Ramsay coleslaw recipe. It’s quick, it’s fresh, and it just might steal the show.
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FAQs
How do you make Gordon Ramsay coleslaw?
To make the Gordon Ramsay coleslaw recipe, start by shredding green and red cabbage, grating a carrot, and slicing a bit of red onion. Whisk up a simple dressing with mayo, Dijon mustard, lemon juice, honey, salt, and pepper. Toss everything together, garnish with parsley, and let it sit for a few minutes if you can. That’s it — no cooking, just fresh flavor in a bowl.
How to make Bobby Flay coleslaw?
Bobby Flay’s version usually includes a bit more heat and Southwestern flair. Think jalapeño, lime, and sometimes cumin. It’s definitely bolder and spicier, but if you want something milder and more classic, the Gordon Ramsay coleslaw recipe is a better fit for most families.
How do you make Jamie Oliver creamy coleslaw?
Jamie’s coleslaw leans creamy but still fresh, often using yogurt or sour cream for the dressing, plus apple or fennel for a twist. If you want that creaminess without the dairy-heavy feel, the Gordon Ramsay coleslaw recipe uses Dijon and lemon to lighten things up while still keeping it satisfying.
What is Gordon Ramsay’s most famous recipe?
That’s a tough one, but most fans would probably say his Beef Wellington. It’s the dish that shows off his technique and style — crispy pastry, tender beef, mushroom duxelles. If you’re up for a challenge, check out the Gordon Ramsay Beef Wellington Recipe. But if you’re in the mood for something low-key and fresh, this Gordon Ramsay coleslaw recipe is definitely easier (and way less intimidating).
Gordon Ramsay Coleslaw Recipe
This Gordon Ramsay coleslaw recipe is the crisp, creamy side your dinner table needs. With a refreshing blend of shredded cabbage, carrots, and a light Dijon-lemon dressing, it’s a quick and easy way to brighten up burgers, BBQ, or weeknight meals. Done in 15 minutes—no cooking required.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Raw, No-Cook
- Cuisine: American
Ingredients
For the Slaw:
- 2 cups finely shredded green cabbage
- 1 cup finely shredded red cabbage
- 1 large carrot, peeled and grated
- ½ small red onion, very thinly sliced
- 1 tablespoon chopped fresh parsley (optional)
For the Dressing:
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon fresh lemon juice (or apple cider vinegar)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
To Finish:
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
Step 1: Prep the Veggies
Thinly shred both cabbages using a knife or mandoline. Grate the carrot and slice the red onion into thin slivers. Add all the vegetables to a large bowl.
Step 2: Mix the Dressing
In a separate small bowl, combine the mayonnaise, Dijon mustard, honey, lemon juice, salt, and pepper. Whisk until smooth and creamy. Taste and adjust to your liking.
Step 3: Combine and Toss
Pour the dressing over the vegetables. Use tongs or clean hands to toss everything together until evenly coated. Top with parsley and serve immediately, or refrigerate for 10–15 minutes to let the flavors come together.
Notes
- For extra crunch, mix in thinly sliced apples or toasted sunflower seeds.
- Swap mayo for Greek yogurt if you prefer a tangier, lighter version.
- To mellow the sharpness of red onion, soak it in cold water for 10 minutes before adding.
