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Gordon Ramsay's Best Coleslaw Ever for BBQ & Sandwiches

This Gordon Ramsay-inspired creamy slaw delivers the perfect balance of tangy crunch and velvety dressing that transforms ordinary sandwiches into extraordinary culinary experiences. The recipe comes together in just minutes but delivers restaurant-quality results perfect for backyard barbecues and picnics.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

Ingredients
  • ½ large green cabbage, finely shredded
  • ½ head red cabbage, thinly sliced
  • 2 large carrots, grated
  • 1 small red onion, thinly sliced
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon celery seeds
  • Salt and freshly ground black pepper to taste
  • ¼ cup fresh parsley, chopped

Method
 

Instructions
  1. Start by finely shredding both green and red cabbage using a sharp knife or mandoline slicer. The key to Ramsay's signature texture is uniform, thin slices that create the perfect crunch. Grate the carrots using the large holes of a box grater and thinly slice the red onion.
  2. In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, and celery seeds until smooth and well combined. The combination of creamy and tangy elements creates the perfect dressing balance for barbecue dishes.
  3. Add the shredded vegetables to a large mixing bowl and pour the dressing over them. Gently toss everything together until all ingredients are evenly coated. For best results, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together perfectly.
  4. Just before serving, stir in the fresh parsley and adjust seasoning with additional salt and pepper if needed. The parsley adds a fresh, vibrant note that brightens the entire dish.

Notes

Don't overdress your slaw - vegetables should be coated, not swimming in dressing. This slaw improves with time and can be made up to 4 hours ahead for better flavor development. Add sliced apples, raisins, or nuts for extra texture variations.