Sandra This Bobby Flay Creamy Cole Slaw Recipe is a crunchy and tangy recipe, which calls for freshly shredded green cabbage and best-quality mayonnaise. It’s the perfect side dish for barbecues, ready in about 15 minutes.
Ingredients Needed
- 1 head green cabbage, finely shredded
- 2 large carrots, finely shredded
- 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
How To Make Creamy Cole Slaw?
- Prep the vegetables: Remove the outer leaves of the cabbage and core it. Finely shred the cabbage and the peeled carrots using a sharp knife or the shredding disk of a food processor. Place them in a large mixing bowl.
- Make the dressing: In a separate medium bowl, whisk together the mayonnaise, sour cream, grated Spanish onion, sugar, white vinegar, dry mustard, celery salt, salt, and black pepper. Whisk until the dressing is completely smooth and the sugar has dissolved.
- Combine and toss: Pour the creamy dressing over the bowl of shredded cabbage and carrots. Use tongs or two large spoons to toss everything together until the vegetables are evenly coated.
- Season and chill: Taste the slaw and adjust the seasoning, adding more salt, pepper, or a pinch more sugar if needed. For best results, cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
Recipe Tips
- How to get the perfect texture: For a deli-style texture, use a food processor to shred the cabbage. If you prefer a crunchier, rustic slaw, slice the cabbage thinly by hand with a chef’s knife.
- The secret to the flavor: The grated Spanish onion and celery salt are the key ingredients that differentiate this recipe from a standard bland coleslaw. Don’t skip them!
- How to prevent watery coleslaw: Coleslaw releases water as it sits because salt draws moisture out of the cabbage. To avoid a soupy mess, serve it within 2 hours of dressing, or salt the cabbage separately and drain it before adding the dressing.
- Choosing the mayonnaise: Since this is a creamy slaw, the quality of the mayonnaise matters. Use a high-quality, full-fat brand like Hellmann’s or Duke’s. Avoid “salad dressing” style spreads which are too sweet.
What To Serve With Bobby Flay Creamy Cole Slaw
This refreshing, crunchy side cuts through rich, fatty meats, making it a staple for outdoor cooking.
- Pulled pork sandwiches
- BBQ ribs or brisket
- Fried chicken
- Grilled hot dogs and burgers
- Baja fish tacos
How To Store Creamy Cole Slaw
- Refrigerate: Store the coleslaw in an airtight container in the refrigerator. It is best eaten within 24 hours but will remain safe to eat for up to 3 days (though it will become softer and more watery).
- Freeze: Do not freeze this coleslaw. The mayonnaise-based dressing will separate and break upon thawing, and the cabbage will lose its crisp texture.
Bobby Flay Creamy Cole Slaw Nutrition Facts
- Calories: 190
- Total Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 420mg
- Total Carbohydrates: 12g
- Protein: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can. Purple (red) cabbage adds great color and crunch. However, be aware that the purple color will eventually bleed into the creamy dressing, turning the entire dish pink if it sits for too long.
Yes, but store components separately. You can shred the vegetables and make the dressing up to 2 days in advance. Store them in separate containers in the fridge and toss them together about an hour before serving for the freshest crunch.
Yes. You can substitute plain Greek yogurt for the sour cream if you want a slightly tangier, lower-fat option, or simply use a little more mayonnaise.
Try More Recipes:
- Bobby Flay Sweet Potato Gratin Recipe
- Bobby Flay Mashed Potato Recipe
- Bobby Flay Alfredo Sauce Recipe
Bobby Flay Creamy Cole Slaw Recipe
Description
A classic American side dish featuring crisp cabbage and carrots tossed in a tangy, creamy mayonnaise dressing with a hint of celery salt.
Ingredients
Instructions
- Shred the cabbage and carrots finely and place them in a large salad bowl.
- In a separate bowl, whisk together mayonnaise, sour cream, grated onion, sugar, vinegar, dry mustard, celery salt, salt, and pepper.
- Pour the dressing over the vegetables and toss well to coat.
- Taste and adjust seasoning with extra salt or sugar if desired.
- Refrigerate for at least 30 minutes before serving to allow flavors to develop.
Notes
- Grated Onion: Grating the onion (juice and all) rather than chopping it is essential for evenly distributing the savory flavor throughout the dressing.
- Celery Salt: This is the “secret” ingredient that gives the slaw its distinct, restaurant-quality taste.
- Mayo Quality: Use a high-quality real mayonnaise (like Hellmann’s or Duke’s) rather than a sweet salad dressing spread for the correct flavor profile.
