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Gordon Ramsay's Perfect Coleslaw: Chef-Inspired Creamy Slaw Dressing

Gordon Ramsay elevates classic coleslaw with a perfectly balanced creamy dressing that combines tangy acidity with satisfying crunch. This restaurant-quality side dish features finely shredded cabbage and carrots with a dressing made from mayonnaise, sour cream, apple cider vinegar, and Dijon mustard.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • ½ medium green cabbage, finely shredded
  • 2 medium carrots, peeled and julienned
  • ½ red onion, thinly sliced
  • ¼ cup fresh parsley, chopped
  • ¾ cup high-quality mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon celery seeds
  • Salt and freshly ground black pepper to taste
  • Pinch of cayenne pepper (optional)

Method
 

Instructions
  1. Prepare the vegetables by removing wilted outer leaves from cabbage, cutting into quarters and removing core, then thinly slicing into fine shreds. Peel and julienne carrots into thin matchsticks or grate using large holes of box grater. Thinly slice red onion. Combine all vegetables in a large mixing bowl.
  2. Make the creamy dressing by whisking together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, celery seeds, salt, and black pepper in a separate medium bowl until smooth and well-combined. Taste and adjust seasoning for balanced flavor.
  3. Pour the dressing over the shredded vegetables and toss thoroughly until evenly coated. Cover with plastic wrap and refrigerate for at least 30 minutes (preferably 1-2 hours) to allow flavors to meld and vegetables to slightly soften while retaining crunch.
  4. Just before serving, give the coleslaw a final toss, taste and adjust seasoning if needed, and garnish with fresh parsley for color and freshness.

Notes

Gordon emphasizes uniform thin slicing for perfect texture, balancing creamy elements with acidity, starting with ¾ of dressing and adding more as needed, and allowing resting time for flavor development while maintaining crunch.