Description
Gordon Ramsay’s Crunchy Coleslaw is a vibrant and refreshing side dish combining finely shredded green and purple cabbage with grated carrots, all tossed in a tangy and creamy homemade dressing. This quick and easy recipe is perfect for picnics, barbecues, or as a crisp accompaniment to any meal.
Ingredients
Scale
Vegetables
- 3 cups green cabbage, finely shredded
- 2 cups purple cabbage, finely shredded
- 1 cup carrots, grated
Dressing
- ½ cup mayonnaise
- 1 tbsp white vinegar
- ½ tbsp apple cider vinegar
- 2 tsp sugar
- ½ tsp celery seed
- Salt and black pepper to taste
Instructions
- Make the Dressing: In a medium bowl, whisk together the mayonnaise, white vinegar, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth and well combined, forming a creamy and tangy dressing.
- Prep the Veggies: Finely shred the green and purple cabbage and grate the carrots to create a mix of crunchy and colorful vegetables.
- Mix It Up: Add the shredded cabbages and grated carrots to a large bowl. Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the coleslaw for at least 1 hour. This chilling step allows the flavors to meld and the cabbage to soften slightly, enhancing the overall taste and texture.
Notes
- For extra crunch, do not over-mix the coleslaw; toss gently but thoroughly.
- Adjust the sugar and vinegar levels to your taste preference for sweetness or tanginess.
- Celery seed adds a unique aroma but can be omitted if unavailable.
- Can be prepared a day ahead and kept refrigerated to deepen flavors.
- Serve chilled as a side dish to grilled meats, sandwiches, or burgers.
