Coleslaw With Old Bay Seasoning

Total Time
15mins
Prep 15 mins
Cook 0 mins

Old Bay is not just for shellfish, it adds a bit of zest to this coleslaw. It goes perfectly with fried chicken or hot wings. Representing the Mid-Atlantic from Williams Sonoma: American.

Ingredients Nutrition

Directions

  1. Cut the cabbage into wedges. Cut out and discard the hard core from each wedge. Using a food processor fitted with the slicing disk, cut the cabbage into fine shreds. (The cabbage can also be thinly sliced by hand). Transfer to a large bowl.
  2. Fit the processor with a shredding disk and shred the carrots. (The carrots can also be shredded by hand using the largest holes of a box grater-shredder). Add the carrots to the bowl with the cabbage.
  3. Sprinkle the cabbage and carrots with the vinegar and mix well. Stir in the bell pepper strips and green onion.
  4. Add the mayonnaise and Old Bay Seasoning and mix well. Cover and refrigerate until chilled, at least 2 hours. Serve cold.
Most Helpful

My husband despises coleslaw, so I made this for me and my mother-in-law. He has now asked me several times to make again. Enough said!

junnie826 June 02, 2010

Perfect recipe, for a perfect Spring day, and followed this exactly. We come from "Old Bay" country - as "Old Bay" is made right here in Maryland, in fact less the 15 minutes from the farm. And coleslaw with this seasoning is just as amazing! The only thing I do is take the cabbage and carrot and salt and let the cabbage sit in a colander to let the excess water come out. There is no place for watery coleslaw. This was a perfect combination to make the perfect 'slaw! I made with your Recipe Picnic Chicken, Neely's Barbecue Baked Beans. This is a Friday night meal deal you can't go wrong on. Made for *PAC* Spring 2010

Andi of Longmeadow Farm April 02, 2010