Prep 10 mins
Cook 1 hr
An original from Bobby Flay.
- 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
- 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.
I have found that with coleslaw the longer it sits the better the taste. This was made
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.
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.