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.
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.
I love Bobby Flay's coleslaw. We make a similar BF recipe, where it omits the sour cream and uses 3/4 cup mayo to 8 cups slaw, 3 T vinegar, 2Tsugar, 2 tsp celery seed and salt and black pepper to taste. Try it on his "Juicy Texas Burger' with BBQ sauce and the coleslaw right on the burger, it is fabulous. Thanks for posting!
4 star. This recipe is the same one I got in my cusinart cookbook many years ago! Only difference it used half green and half red cabbage. We love it! 5 Star when using the cusinart recipe.