Ramsay’s Crunchy Coleslaw Recipe
Introduction
Ramsay’s Crunchy Coleslaw is a vibrant and refreshing side dish that combines crisp cabbage and sweet carrots with a tangy, creamy dressing. Perfect for barbecues or as a light salad, this coleslaw is easy to prepare and packed with flavor.
Ingredients
- 3 cups green cabbage, finely shredded
- 2 cups purple cabbage, finely shredded
- 1 cup carrots, grated
- 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
- Step 1: Make the dressing by whisking together the mayonnaise, white vinegar, apple cider vinegar, sugar, celery seed, salt, and pepper in a medium bowl until smooth.
- Step 2: Thinly slice the green and purple cabbage and grate the carrots.
- Step 3: Place the prepared vegetables in a large bowl and toss them with the dressing until fully coated.
- Step 4: Cover the bowl and refrigerate the coleslaw for at least 1 hour to allow the flavors to develop before serving.
Tips & Variations
- For extra crunch, add chopped nuts like toasted almonds or walnuts just before serving.
- Substitute mayonnaise with Greek yogurt for a lighter, tangier dressing.
- Add a pinch of smoked paprika or a dash of hot sauce to the dressing for a subtle kick.
Storage
Store the coleslaw in an airtight container in the refrigerator for up to 2 days. Give it a quick stir before serving, as the dressing may settle. It’s best enjoyed fresh and chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the coleslaw ahead of time?
Yes, preparing the coleslaw a few hours ahead or the night before gives the flavors time to blend nicely. Just keep it refrigerated and covered.
What can I serve this coleslaw with?
This crunchy coleslaw pairs wonderfully with grilled meats, sandwiches, burgers, or as a refreshing side to any picnic or barbecue meal.
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Ramsay’s Crunchy Coleslaw Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
Gordon Ramsay’s Crunchy Coleslaw is a vibrant and refreshing side dish featuring finely shredded green and purple cabbage combined with grated carrots, all tossed in a tangy, creamy dressing made from mayonnaise, apple cider vinegar, and celery seed. This recipe is perfect for picnics, barbecues, or as a crisp complement to any meal.
Ingredients
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 to taste
- 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.
- Prep the Veggies: Thinly slice the green and purple cabbage into fine shreds and grate the carrots, ensuring all the vegetables are prepared uniformly for the best texture.
- Mix It Up: Transfer the shredded cabbage and grated carrots to a large mixing bowl and pour the prepared dressing over the vegetables. Toss thoroughly until all pieces are evenly coated with the dressing.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. This chilling time allows the flavors to meld and the cabbage to soften slightly, enhancing the crunch and taste.
Notes
- You can adjust the amount of sugar to your taste for a sweeter or more tangy dressing.
- For an extra crunch, consider adding chopped nuts like walnuts or sunflower seeds.
- Use fresh, firm cabbage for the best texture and flavor.
- This coleslaw is best served chilled but can be kept refrigerated for up to 2 days.
- To make it lighter, substitute half of the mayonnaise with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Keywords: coleslaw, cabbage salad, crunchy coleslaw, Ramsay coleslaw, side dish, picnic salad, creamy coleslaw
