Traditional Tangy Coleslaw
"An original from Bobby Flay."
photo by Artandkitchen
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 head green cabbage, finely shredded
- 2 large carrots, finely shredded
- 1⁄2 cup mayonnaise (good quality, such as Hellman's or Best)
- 1 tablespoon sour cream
- 2 tablespoons Spanish onions, grated
- 1 tablespoon sugar (to taste)
- 1 tablespoon white vinegar
- 1⁄4 teaspoon dry mustard
- 1⁄2 teaspoon celery seed
- 1 teaspoon salt, kosher (check for taste, might need more)
- 1⁄2 teaspoon ground pepper, coarse grind
directions
- Combine the shredded cabbage and carrots in a large bowl.
- Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery seed, salt, and pepper in a medium bowl, and then add to the cabbage mixture.
- Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
- Let sit for at least 1-2 hours prior to serving.
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Reviews
-
I have found that with coleslaw the longer it sits the better the taste. This was made<br/>first thing in the morning and sat in the fridge all day. Red onion replaced yellow along with fresh sour cream from a local dairy. Mmm! Thanks for posting. Reviewed for Veg Tag February. -
I used 100 ml plain yogurt istead of sour cream and 1/2 cup grated celery root instead of celery seeds.<br/>Nice, really very nice. We all enjoyed it. -
I was disappoined in this recipe, I was expecting SO much more from a Bobby Flay recipe. My husband thought it was too vinegary, but I did not, I just thought it was bland. I loved the texture though, and it did not get really watered down like some cole slaws do. I guess I am just going to have to play with the seasonings more to get that more to our taste. -
Excellent coleslaw! The only thing I didn't have was the sour cream but I don't think that mattered too much! I love coleslaw and eat alot of it, this is top notch! Thanks! Made for The March Into Spring game in the Diabetic forum! -
DD (toddler) liked this coleslaw! It is good. I used Hellman's olive oil mayonnaise to be soy free, 3% thick yogurt instead of sour cream to be corn free, vindalia onion in place of Spanish, a bit more regular mustard as I didn't have dry, freshly cracked black pepper, sea salt, be careful not to add too much!! Plus the rest of the ingredients. I let it sit somewhat less time but can see the leftovers are getting better. I may make this again. Made for Veggie Swap 36 ~ July 2011.
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RECIPE SUBMITTED BY
Andi Longmeadow Farm
United States
I have been a member of food.com (Recipezaar) since January 2007. . I love to photograph food and have reviewed almost 1500 recipes. I used to be a forum host here for many years, but now - all that has gone away. Memories are all that exist. I hope you enjoy any one of my recipes and make it your own. Thanks for visiting my page.
