Sandra This Bobby Flay Coleslaw Red Cabbage recipe is a tangy and fresh recipe, which is made with red cabbage and fresh basil. It’s the perfect side dish for a BBQ, ready in about 40 minutes (including chilling time).
Bobby Flay Coleslaw Red Cabbage Ingredients
- 1/2 head red cabbage, finely shredded
- 1/2 small red onion, coarsely chopped
- 1/2 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 2 cloves garlic, coarsely chopped
- 1/4 cup fresh basil leaves
- 2 tablespoons chopped cilantro leaves
- 1 tablespoon honey
- 1/2 cup canola oil
- Salt and pepper
How To Make Coleslaw Red Cabbage
- Prepare the Vinaigrette: In a blender, combine the orange juice, lime juice, red onion, garlic, basil leaves, cilantro, and honey. Blend until smooth.
- Emulsify the Dressing: With the blender running, slowly drizzle in the canola oil to create a smooth, emulsified vinaigrette.
- Season: Season the vinaigrette with salt and pepper to taste.
- Assemble the Coleslaw: Place the shredded red cabbage in a large bowl. Pour the vinaigrette over the cabbage and toss until it is evenly coated.
- Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften slightly. Serve chilled.
Recipe Tips
- How do I get the smoothest vinaigrette? The secret is to drizzle the oil in very slowly while the blender is running. This is called emulsification, and it’s what keeps the oil and vinegar from separating, creating a smooth, creamy (without cream) dressing.
- How do I shred the cabbage easily? For fine, even shreds, a mandoline is the fastest and most effective tool. You can also use the shredding disc on a food processor, or just a very sharp chef’s knife.
- Can I make this ahead of time? Yes, this slaw is perfect for making ahead. The 30-minute chill time is a minimum. Making it 2-4 hours ahead will give the vinegar time to soften the cabbage and for all the flavors to meld together.
- How do I get a less “oniony” flavor? This recipe blends the red onion into the dressing, which gives it a great flavor. If you find raw onion sharp in general, you can soak the chopped onion in a bowl of cold water for 10 minutes before draining and adding it to the blender.
What To Serve With Coleslaw Red Cabbage
This bright, tangy, and crunchy slaw is the perfect “no-mayo” side dish to cut through rich, smoky, and fatty foods.
- BBQ Pulled Pork Sandwiches
- Grilled Fish Tacos
- Grilled Steak or Chicken
- Hamburgers and Hot Dogs
- Smoked Ribs
How To Store Coleslaw Red Cabbage
- Refrigerate: Store leftovers in an airtight container in the refrigerator. This slaw will stay crisp and delicious for about 2-3 days, though the cabbage will continue to soften over time.
Bobby Flay Coleslaw Red Cabbage Nutrition Facts
(Per serving, assuming 6 servings)
- Calories: ~150 kcal
- Total Fat: 13g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 210mg
- Total Carbohydrate: 9g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, this is a “vinaigrette” or “vinegar” slaw. It is creamy in texture because the dressing is emulsified in a blender, but it contains no mayonnaise or dairy.
Yes, you can substitute green cabbage, but the red cabbage provides a beautiful, vibrant purple color and a slightly sweeter flavor that works well with the honey and citrus.
The recipe is built on the citrus juices (orange and lime) rather than vinegar. If you wanted to add a different kick, a splash of red wine vinegar or apple cider vinegar would also work.
Try More Recipes:
Bobby Flay Coleslaw Red Cabbage Recipe
Description
A fresh, tangy, and crunchy red cabbage coleslaw with a bright, herb-infused, no-mayo vinaigrette made in a blender.
Ingredients
Instructions
- Place the shredded red cabbage in a large mixing bowl.
- In a blender, combine orange juice, lime juice, red onion, garlic, basil, cilantro, and honey.
- Blend on high until the mixture is completely smooth.
- With the blender running on low, slowly drizzle in the canola oil until the vinaigrette is emulsified.
- Season the dressing with salt and pepper to taste.
- Pour the vinaigrette over the shredded cabbage and toss well to coat.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- Chilling the slaw for at least 30 minutes allows the cabbage to soften and the flavors to meld.
- This slaw is even better if made 2-3 hours ahead of time.
- Drizzle the oil slowly into the blender to create a stable, creamy emulsion.
