Simple and Creamy Coleslaw

June 5, 2012

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

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