Best 11 Bobby Flays Coleslaw Recipes
In the realm of summer cookouts and backyard barbecues, coleslaw stands as a refreshing and versatile side dish, offering a delightful balance of flavors and textures. Originating in the Netherlands, coleslaw has evolved into a global culinary delight, with variations spanning across cultures and cuisines. This article presents a diverse collection of coleslaw recipes, each showcasing unique ingredients and culinary techniques. From the classic mayonnaise-based coleslaw to the tangy vinegar-dressed version, and the creamy avocado-infused coleslaw, these recipes cater to a wide range of preferences. Whether you seek a traditional taste or an innovative twist, this comprehensive guide has something for every coleslaw enthusiast.
Check out the recipes below so you can choose the best recipe for yourself!
BOBBY FLAY'S COLESLAW WITH A TWIST
Bobby Flay's coleslaw with a twist is the perfect recipe to whip up for a cookout or for the times when you're tired of preparing the same old side salad.
Provided by Susan Olayinka,Mashed Staff
Categories side
Time 15m
Number Of Ingredients 11
Steps:
- Grate the cabbage and carrot, and then place into a mixing bowl.
- Slice the onion and parsley into thin strips, and place both into the same mixing bowl.
- Add the Sriracha sauce, mayonnaise, sour cream, pineapple juice, sugar, salt, and pepper.
- Mix together until well incorporated.
Nutrition Facts : Calories 271 calories, Carbohydrate 11 g carbohydrates, Cholesterol 19 mg cholesterol, Fat 25 g fat, Fiber 1 g fiber, Protein 1 g protein, SaturatedFat 5 g saturated fat, ServingSize 0 g, Sodium 219 mg, Sugar 9 g, TransFat 0 g
COLESLAW WITH CUMIN-LIME VINAIGRETTE
Steps:
- For the dressing: Place all ingredients in a blender and blend until smooth.
- For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.
Nutrition Facts : Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 171 milligrams, Carbohydrate 13 grams, Fiber 4.5 grams, Protein 2 grams, Sugar 7 grams
COLESLAW WITH CREAMY CUMIN VINAIGRETTE
Provided by Bobby Flay
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Whisk together the mayonnaise, olive oil, lime zest, lime juice, dill, sugar, celery salt and cumin seeds in a large bowl. Season with salt and pepper. Add the cabbage, carrots, onions and peppers, and toss to coat in the dressing. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 4 hours before serving.
NAPA CABBAGE SLAW
Steps:
- Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.
RED CABBAGE SLAW
Steps:
- Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving.
Nutrition Facts : Calories 321 calorie, Fat 28 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 175 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 2 grams, Sugar 12 grams
CRUNCHY 3-CABBAGE SLAW
Steps:
- Toss together the cabbage, carrots, onion, bell peppers and jalapeno peppers in a large bowl. Whisk together the vinegar, mustard, and sugar in a medium bowl; season with salt and pepper. Slowly whisk in the oil. Pour the dressing over the vegetables and toss to coat. Season with salt and pepper. Let sit 15 minutes at room temperature before serving.
TROPICAL SLAW WITH SWEET & SOUR DRESSING
Provided by Bobby Flay
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the cider vinegar, canola oil, sugar and some salt and pepper in a bowl and whisk until the sugar dissolves.
- Combine the pineapple, mango and red cabbage in a large bowl. Season with salt and pepper, add the dressing and toss to coat. Add the green onions and cilantro and toss again. Cover and refrigerate for at least 1 hour before serving.
BLUE CHEESE CABBAGE SLAW
Steps:
- Whisk together the mayonnaise, vinegar, chipotle puree, mustard, celery salt and celery seed in a large bowl. Add the cabbage, onion, and carrot and stir to combine. Fold in the blue cheese, parsley and potato chips. Season with salt and pepper, to taste, and serve.
RUSSIAN DRESSING SLAW
Steps:
- Whisk together the ketchup, mayonnaise, vinegar, celery seeds, paprika, and some salt and pepper.
- Put the cabbage, carrot, green onions and Spanish onions in a large bowl; season with salt and pepper, and toss to combine. Pour the dressing over the vegetables and toss again. Cover and refrigerate for at least 30 minutes and up to 8 hours.
Nutrition Facts : Calories 166 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 382 milligrams, Carbohydrate 15 grams, Fiber 4 grams, Protein 2 grams, Sugar 9 grams
SMOKED CHILE COLE SLAW
Steps:
- Combine Hellmann's® or Best Foods® Real Mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.
- Also terrific with Hellmann's or Best Foods Light Mayonnaise.
CREAMY COLESLAW
This classic coleslaw recipe is timeless for a reason: it's crunchy, cool, and refreshing. Here's our best take on the crowd-pleasing BBQ side dish.
Provided by Alexis Touchet
Yield 8 servings
Number Of Ingredients 8
Steps:
- Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled. Do Ahead: Coleslaw can be made 1 day ahead and chilled, covered.
Tips:
- Choose the right cabbage. Green cabbage is the most common type used for coleslaw, but you can also use red cabbage or a combination of the two. If you're using a head of cabbage, be sure to remove the tough outer leaves and the core.
- Shred the cabbage finely. This will help the coleslaw absorb the dressing better. You can use a sharp knife, a mandoline, or a food processor to shred the cabbage.
- Use a creamy dressing. Bobby Flay's recipe uses a mayonnaise-based dressing, but you can also use a sour cream-based dressing or a vinaigrette. Be sure to taste the dressing before you add it to the coleslaw, and adjust the seasonings to your liking.
- Add some crunch. Bobby Flay's recipe adds celery and carrots to the coleslaw, but you can also add other crunchy vegetables, such as radishes, cucumbers, or bell peppers.
- Don't overdress the coleslaw. You want the coleslaw to be moist, but not soggy. Add the dressing a little at a time, and toss the coleslaw gently to coat the cabbage.
- Chill the coleslaw before serving. This will help the flavors to meld and the coleslaw to become more crisp.
Conclusion:
Bobby Flay's coleslaw is a classic side dish that is perfect for summer cookouts and picnics. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make the perfect coleslaw every time.
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