Best 3 Red Lobster Coleslaw Recipes

Craving for a refreshing and tangy side dish to complement your seafood feast? Look no further than Red Lobster's Coleslaw! This iconic salad is a symphony of crisp cabbage, carrots, and red onions tossed in a creamy, mayonnaise-based dressing. The secret to its irresistible flavor lies in the perfect balance of sweet, tangy, and savory elements, achieved through a harmonious blend of vinegar, sugar, and spices. Served chilled, Red Lobster's Coleslaw offers a delightful crunch and a burst of freshness, making it the perfect accompaniment to fried or grilled fish, shrimp, or chicken. For those seeking a healthier alternative, a light and tangy coleslaw dressing made with Greek yogurt is also available. Additionally, the article provides a vegan coleslaw recipe that caters to plant-based preferences, ensuring that everyone can enjoy this classic side dish.

Check out the recipes below so you can choose the best recipe for yourself!

COLESLAW WITH LOBSTER

Coleslaw With Lobster image

Provided by Craig Claiborne

Categories salads and dressings, side dish

Time 15m

Yield Six servings

Number Of Ingredients 8

Ingredients

1 small cabbage, 1 to 1 1/2 pounds
3/4 cup mayonnaise
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon Tabasco sauce
1 cup finely chopped onions
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup lobster meat, cut into 1/4-inch cubes, approximately 1/4 pound

Steps:

Cut the cabbage in half, slicing through the core. Cut away and discard the core and any tough or blemished outer leaves. Finely shred enough of the cabbage to make about three cups. Reserve the remainder of the cabbage for future use.
Coarsely chop the cabbage shreds and put them in a mixing bowl.
In another mixing bowl blend the mayonnaise with the lemon juice, Tabasco sauce, onions, salt and pepper and stir in the lobster meat. Pour the mixture over the cabbage and toss well.

RED LOBSTER'S SLAW...NEWSPAPER

Red Lobster's Slaw...newspaper image

I love to eat the cole slaw at red loblter as well as their cheddar bay biscuits (which are already posted). I don't do lobster though...I like the coconut shrimp. This is suppose to be the REAL DEAL!!! SOURCE: St. Petersburg Times newspaper, April 7, 2010

Provided by Straws Kitchen(*o *)

Categories Other Salads

Number Of Ingredients 10

Ingredients

3 Tbsp granulated sugar (i use splenda or stevia)
1 tsp morton's seasoned salt
1/16 tsp ground black pepper
2 Tbsp half-and-half
1/4 c mayonnaise
2 Tbsp buttermilk
2 1/4 tsp apple cider vinegar
3 3/4 tsp lemon juice
1 1/2 tsp prepared yellow mustard
4 c bagged coleslaw mix

Steps:

1. Whisk together until combined sugar, seasoned salt, pepper, half-and-half, mayonnaise, buttermilk, vinegar, lemon juice and mustard in a large bowl, stirring until smooth.
2. Add in the slaw mix and stir until evenly coated.
3. Cover and refrigerate several hours or until serving.
4. Source: St. Petersburg Times

RED LOBSTER COLESLAW

Red Lobster Coleslaw image

This is as close as I could get to duplicating the Red Lobster recipe for coleslaw. The use of angel hair and red cabbage mixture produces a very colorful slaw. The grated apple and fresh lemon juice really perk this slaw up !

Provided by Skip Davis

Categories Other Side Dishes

Time 10m

Number Of Ingredients 11

Ingredients

4 c bagged angel hair coleslaw mix
3 Tbsp granulated sugar
1/4 tsp seasoned salt
1/8 tsp freshly ground black pepper
2 Tbsp half-and-half
1/4 c mayonnaise
2 Tbsp buttermilk
2-1/4 tsp apple cider vinegar
4 tsp freshly squeezed lemon juice
1-1/2 tsp prepared yellow mustard
1 small grated apple

Steps:

1. Combine sugar, seasoned salt, pepper, half-and-half, mayonnaise, buttermilk, vinegar, lemon juice and mustard in a large bowl, stirring until smooth.
2. Add slaw mix and grated apple. Stir until evenly coated. Cover and refrigerate for at least one hour before serving. Overnight gives BEST taste.

Tips:

Use fresh, crisp cabbage for the best flavor and texture.
Shred the cabbage finely for a more delicate slaw.
If you don't have a food processor, you can use a sharp knife to shred the cabbage.
Make sure the dressing is well-coated over the cabbage.
Chill the coleslaw for at least 30 minutes before serving to allow the flavors to meld.
Serve the coleslaw as a side dish with grilled or fried seafood, chicken, or pork.
Add other vegetables to the coleslaw, such as shredded carrots, bell peppers, or broccoli.
For a sweeter coleslaw, add a tablespoon of sugar or honey to the dressing.
For a spicier coleslaw, add a pinch of cayenne pepper or red pepper flakes to the dressing.
Garnish the coleslaw with fresh parsley, dill, or chives before serving.

Conclusion:

Red Lobster coleslaw is a classic side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its sweet and tangy dressing, crunchy cabbage, and creamy mayonnaise, this coleslaw is sure to be a hit. So next time you're looking for a delicious and refreshing side dish, give this Red Lobster coleslaw a try.