Description
Gordon Ramsay’s Crunchy Coleslaw is a refreshing and crisp side dish featuring finely shredded green cabbage and carrots, smoky turkey bacon, and a zesty apple cider vinegar dressing. This vibrant salad delivers a delightful crunch and perfect harmony of tangy, sweet, and smoky flavors, making it ideal for BBQs, sandwiches, or light lunches.
Ingredients
Scale
Vegetables
- 2 cups finely shredded green cabbage
- 1 cup finely shredded carrots
- 1/4 cup thinly sliced red onion
- 2 tablespoons fresh parsley, finely chopped
Protein
- 4 slices smoked turkey bacon
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 2 tablespoons plant-based mayonnaise
- 1 teaspoon Dijon mustard (natural)
- 1 teaspoon honey (natural)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Optional Garnishes
- Extra chopped fresh parsley
- Toasted sunflower seeds
Instructions
- Prepare the Vegetables: Finely shred the green cabbage and carrots using a knife or mandoline. Thinly slice the red onion to add aroma without overpowering the salad. Combine all chopped vegetables in a large mixing bowl.
- Cook the Smoked Turkey Bacon: Place a skillet over medium heat and cook the smoked turkey bacon until it turns crisp and golden brown. Drain on paper towels to remove excess oil, then chop into bite-sized pieces.
- Make the Dressing: In a small bowl, whisk together apple cider vinegar, plant-based mayonnaise, Dijon mustard, honey, sea salt, and freshly ground black pepper until smooth and creamy with a balance of tang and sweetness.
- Combine Everything: Pour the dressing over the mixed vegetables and gently toss to coat evenly. Fold in the chopped smoked turkey bacon and fresh parsley to add smoky crunch and herbaceous notes. Adjust seasoning to taste.
- Chill Before Serving: Cover the coleslaw and refrigerate for at least 30 minutes to allow flavors to meld and the cabbage to soften slightly while retaining its signature crunch.
Notes
- Use freshly shredded cabbage and carrots for the best crunch.
- Cook the turkey bacon until crisp but not burnt to maintain a smoky flavor without bitterness.
- Taste and adjust vinegar and honey levels in the dressing to suit your preference.
- Chilling the coleslaw enhances the flavors and softens the raw vegetables appropriately.
- Finely chop parsley to ensure even distribution of fresh herb flavor throughout the salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: British
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: coleslaw, crisp salad, turkey bacon coleslaw, apple cider vinegar dressing, summer side dish, crunchy salad
