Bobby Flay Coleslaw Recipe
The Bobby Flay Coleslaw Recipe is crunchy, creamy and full of flavor. It is a perfect side for barbecues and sandwiches.
Ingredients
- Green cabbage shredded – 4 cups
- Red cabbage shredded – 1 cup
- Carrots shredded – 1 cup
- Mayonnaise – ½ cup
- Apple cider vinegar – 2 tablespoons
- Dijon mustard – 1 tablespoon
- Honey – 1 tablespoon
- Salt – ½ teaspoon
- Black pepper – ¼ teaspoon
- Celery seeds – ½ teaspoon optional
Instructions
Prepare the Vegetables
- Wash the cabbages and carrots. Shred them finely using a knife, grater, or mandoline. Place all shredded vegetables in a large mixing bowl.
Make the Dressing
- In a small bowl, mix mayonnaise, apple cider vinegar, Dijon mustard and honey. Whisk until smooth and creamy. This creates a tangy, slightly sweet dressing.
Combine Dressing and Vegetables
- Pour the dressing over the shredded vegetables. Mix gently using a large spoon or spatula. Make sure all cabbage and carrots are evenly coated.
Season the Coleslaw
- Add salt, black pepper and optional celery seeds. Stir gently again. Taste the coleslaw and adjust seasoning if needed.
Chill Before Serving
- Cover the bowl with plastic wrap. Chill the coleslaw in the fridge for at least 30 minutes. This helps flavors blend and vegetables stay crisp.
Notes
- Shred vegetables finely for best texture.
- Chill at least 30 minutes before serving.
- Add celery seeds for extra flavor.
- Use fresh cabbage for better crunch.
- Adjust honey for more sweetness if desired.