Best 6 Old Bay Cole Slaw Recipes
**Indulge in a Symphony of Flavors with Old Bay Cole Slaw: A Culinary Delight**
Old Bay Cole Slaw, a quintessential American side dish, captivates taste buds with its vibrant flavors and refreshing crunch. Originating from the vibrant streets of Baltimore, Maryland, this classic coleslaw recipe incorporates the iconic Old Bay seasoning, a blend of 18 herbs and spices that adds a distinctive savory and slightly spicy touch. With variations ranging from traditional to tangy, creamy, and even vegan, Old Bay Cole Slaw offers a delightful culinary journey for every palate. Dive into the diverse recipes featured in this article, each promising a unique take on this beloved dish. From the classic mayonnaise-based dressing to lighter, vinegar-based options and even a zesty vegan dressing, these recipes cater to various dietary preferences and culinary inclinations. Whether gracing your backyard barbecue, potluck gatherings, or everyday meals, Old Bay Cole Slaw stands ready to elevate your dining experience with its symphony of flavors.
COLESLAW WITH OLD BAY SEASONING
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.
Provided by cookiedog
Categories Greens
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Sprinkle the cabbage and carrots with the vinegar and mix well. Stir in the bell pepper strips and green onion.
- Add the mayonnaise and Old Bay Seasoning and mix well. Cover and refrigerate until chilled, at least 2 hours. Serve cold.
Nutrition Facts : Calories 159.1, Fat 10, SaturatedFat 1.5, Cholesterol 7.6, Sodium 243.7, Carbohydrate 17.1, Fiber 4, Sugar 7.4, Protein 2.2
ORIGINAL OLD BAY® COLESLAW
This recipe used to be printed on the Old Bay® cans, but it was removed a decade or more ago; it is very different than the one on the current Old Bay website. I much prefer this one and even today occasionally see a posting from someone looking for the old recipe from the Old Bay can. Well, here it is!
Provided by HowieC
Categories Salad Coleslaw Recipes With Mayo
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.
Nutrition Facts : Calories 114.7 calories, Carbohydrate 4.2 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 151.7 mg, Sugar 2.6 g
CREAMY COLE SLAW
Spiked with vinegar and spiced with mustard, Bobby Flay's Creamy Coleslaw recipe is the perfect picnic side from Boy Meets Grill on Food Network.
Provided by Bobby Flay
Categories side-dish
Time 10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, 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.
OLD-FASHIONED COLESLAW
My sister-in-law gave me this recipe over 50 years ago and it's still a hit at potluck dinners. I made it for company once, and they came by the next day with a large head of cabbage, hoping to exchange it for the recipe. -Joyce LeMonds, Castle Rock, Washington
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the cabbage, peppers and onion. In a small bowl, combine the mayonnaise, sugar, vinegar, milk, salt, dill, paprika and pepper. Add to cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 263 calories, Fat 23g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 466mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.
OLD BAY COLE SLAW
My husband loves cabbage. He will tear a leaf off a new head of cabbage and eat it like it's candy. Seriously. I enjoy my cabbage when it's made into a slaw and this recipe is fantastic. I had tried many other recipes before this one, and after Lee tasted this, he said "this is my favorite - please make this every time you make...
Provided by cassie thornburg
Categories Sides
Time 20m
Number Of Ingredients 7
Steps:
- 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 or mandoline - I use an OXO mandoline!). 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 - I use the same mandoline for this step too). 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. NOTE: I tend to use 3/4 C mayo, but I am posting the original recipe here.
OLD BAY COLESLAW
Saw this recipe on the internet and thought it was interesting. Have not tried it as yet myself. Cooking time is chill time.(UPDATE 3/05/06) I tried this recipe....delicious!
Provided by Happy Harry 2
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Blend mayo, vinegar, sugar and Old Bay in large bowl.
- Add cabbage and carrots. Toss to coat.
- Chill well before serving.
Nutrition Facts : Calories 197, Fat 13.2, SaturatedFat 1.9, Cholesterol 10.2, Sodium 305.9, Carbohydrate 19.9, Fiber 2.4, Sugar 10.5, Protein 1.7
Tips:
- Shred the cabbage finely. This will help the slaw absorb the dressing better and make it easier to eat.
- Use a sharp knife to shred the cabbage. A dull knife will tear the cabbage and make it less appealing.
- Use a variety of cabbages. Green cabbage is the most common type of cabbage used in coleslaw, but you can also use red cabbage, Savoy cabbage, or a combination of different types of cabbages.
- Add other vegetables to the slaw. Grated carrots, chopped celery, and thinly sliced red onion are all popular additions to coleslaw.
- Make the dressing in advance. This will allow the flavors to meld together and make the dressing more flavorful.
- Use a light hand with the mayonnaise. Too much mayonnaise can make the slaw heavy and greasy.
- Season the slaw to taste. Add salt, pepper, and other spices to taste.
- Serve the slaw cold. Coleslaw is best served chilled.
Conclusion:
Old Bay coleslaw is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own liking. With its tangy, slightly spicy flavor, Old Bay coleslaw is sure to be a hit at your next gathering.
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