Ingredients:

  • 0.5 lb green cabbage, finely shredded
  • 0.5 lb red cabbage, finely shredded
  • 1 medium carrot, grated
  • 2 green onions, thinly sliced
  • 0.5 tsp salt
  • 0.5 cup mayonnaise
  • 0.25 cup buttermilk
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp Dijon mustard
  • 0.5 tsp black pepper, freshly cracked
  • 1 tsp sugar

Instructions:

  1. Finely slice the green and red cabbage into thin ribbons and grate the carrots using the large holes of a box grater. Note: Aim for uniform thickness so every bite is consistent.
  2. Toss the cabbage and carrots in a large bowl with 0.5 tsp salt and let them sit for 5 minutes until the vegetables look slightly wilted and glistening.
  3. Drain any excess liquid from the bottom of the bowl. Note: This is the watery part we're getting rid of early.
  4. In a separate small bowl, whisk together 0.5 cup mayonnaise, 0.25 cup buttermilk, 1 tbsp lemon juice, 1 tsp Dijon mustard, 0.5 tsp black pepper, and 1 tsp sugar.
  5. Whisk until the mixture is smooth and velvety with no lumps of mustard.
  6. Pour the gordon ramsay coleslaw dressing over the prepared vegetables.
  7. Gently fold with a large spoon or spatula until every ribbon is coated, avoiding over mixing which can bruise the cabbage.
  8. Stir in 2 thinly sliced green onions at the very end to keep them bright and fresh.
  9. Chill in the refrigerator for 30 minutes until the flavors have married and the slaw is ice cold.