Bobby Flay Coleslaw Recipe
The Bobby Flay Coleslaw Recipe brings restaurant-quality flavor to your kitchen.
Equipment
- Large mixing bowl
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Serving bowl
Ingredients
- 1 medium green cabbage shredded
- 2 large carrots julienned
- 1/2 red cabbage thinly sliced
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions chopped
Instructions
- Shred green cabbage into thin strips.
- Slice red cabbage very thinly.
- Cut carrots into thin matchsticks.
- Chop green onions finely.
- Combine all vegetables in large bowl.
- Whisk mayonnaise in separate bowl.
- Add vinegar to mayonnaise mixture.
- Mix in sugar and seasonings.
- Pour dressing over vegetables.
- Toss everything together thoroughly.
- Refrigerate for thirty minutes before serving.
Notes
- Crisp cabbage and carrots provide the best texture and flavor for this Bobby Flay Coleslaw Recipe.
- Consistent cuts ensure even coating and professional presentation.
- Start with less dressing, then add more as needed to prevent soggy coleslaw.
- Cold coleslaw tastes better and maintains its crunch longer.
- This prevents the vegetables from becoming too wet and losing their crisp texture.