I have always been pretty lazy when it comes to coleslaw. The last couple of times I grabbed one of the bagged varieties at the grocery store, however, the cabbage was mushy and the dressing was thick and not great.
What’s a girl to do?
Maker her own!
This is really pretty darn simple and so, so much better than a soggy bag of mushy cabbage. For this recipe, I turned to the experts and followed almost exactly Bobby Flay’s version. I did half his recipe and still came out will a ton of coleslaw—way more than Aaron and I could manage. So, keep that in mind.
I really enjoy the lightness of the recipe. The dressing is sweet, creamy and a touch vinegary. The cabbage itself is so, so much better than the packaged kind. It’s crisp and fresh. It’s also really inexpensive to make yourself. All I had to buy was the around a dollar cabbage–the rest of the ingredients already lived in my kitchen.
Next time, I might add sliced apples or craisins. Or broccoli. Or jicama.
Simple and Creamy Coleslaw
1/2 head green cabbage, finely shredded
1 large carrot, finely shredded
1/4 cup mayonnaise
1 tablespoon sour cream
1 tablespoon sugar
1 tablespoon white vinegar
1/2 tablespoon dry mustard
1 teaspoon celery salt
Salt and freshly ground pepper
Combine the shredded cabbage and carrot in a large bowl. Whisk together the remaining ingredients in a small bowl and then add to cabbage. Mix well to combine.
Recipe: Bobby Flay