Bobby Flay Coleslaw is an easy side dish made with shredded green cabbage, carrots and a mayonnaise dressing, ready in 10 minutes. One head of cabbage and two carrots serve eight people. Nothing gets cooked at any point, so it is ten minutes of shredding and whisking.
A tablespoon of dry mustard and two teaspoons of celery salt are what make this taste like a deli slaw. Flay leans on both far harder than most recipes do. The mayonnaise is only there to carry them, which is why there is less of it than you expect.
Three ingredients get shredded three different ways, and that is deliberate. Cabbage goes under a knife or mandoline for fine ribbons, while the carrots and onion go on a box grater. Dress it lightly, since cabbage keeps releasing water and a soaked slaw cannot be rescued.
4
servings30
minutes300
kcalOnly two tablespoons of sour cream go in beside three quarters of a cup of mayonnaise, so it is a tang rather than creaminess. The sugar is written as two tablespoons or to taste, which means tasting before you call it finished.
Ingredients
- For the Slaw:
1 head green cabbage, finely shredded
2 large carrots, finely shredded
- For the Dressing:
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper
Directions
- Shred the vegetables: Finely shred the green cabbage with a sharp knife or mandoline, and shred the carrots on a box grater. Combine both in a large bowl.
- Whisk the dressing: Whisk together the mayonnaise, sour cream, grated onion, sugar, vinegar, dry mustard, celery salt, salt and pepper in a medium bowl.
- Dress lightly: Add the dressing to the cabbage mixture and mix well to combine, aiming for a lightly creamy slaw rather than a soaked one.
- Taste and adjust: Taste for seasoning and add more salt, pepper or sugar if desired, then serve or refrigerate until needed.
No nutrition is published for this recipe, so the calorie figure is estimated from the ingredients at eight servings. Most of the sodium comes from the celery salt rather than added salt.
The page contradicts itself on one ingredient, so check the list.
FAQs
Red wine vinegar or white vinegar?
The written guide on the page says red wine vinegar while the ingredient list says white. White vinegar is sharper and keeps the slaw pale, so follow the list if you want the printed result. Red wine vinegar is softer and tints the dressing faintly pink.
Is two teaspoons of celery salt too much?
It is roughly 475 mg of sodium per serving before the mayonnaise is counted, so taste before adding more plain salt. Celery salt is mostly salt with ground celery seed, which is why it seasons and flavors at once. Use celery seed plus a pinch of salt if you want control over the balance.
Can I use a bag of pre-shredded coleslaw mix?
Yes, and a 14 ounce bag is about right for this quantity of dressing. Bagged mix is cut thicker and drier than a head you shred yourself, so it stays crunchier for longer. You lose the fine ribbons that let the dressing cling, which is the trade.
My slaw went watery an hour after I made it.
Picture the bowl: salt in the dressing pulls water out of the cabbage, and it has nowhere to go. Salting the shredded cabbage separately for twenty minutes and squeezing it dry fixes this permanently. Otherwise dress it within the hour you plan to serve.
How far ahead can I make it?
Make the dressing up to three days ahead and keep it separate, then combine thirty minutes before serving. Dressed slaw holds three days in an airtight container but softens noticeably after the first. It earns its place next to something like this slow cooked pulled pork.
Grated onion seems like an odd instruction.
Grating two tablespoons of Spanish onion on a box grater turns it to pulp and juice, which disperses through the dressing. Chopped onion would sit in the slaw as sharp bites instead. The same dressing works under sticky ribs, as these oven baked BBQ ribs show.
