This creamy cole slaw is made with cabbage, carrots, and onions along with a dressing made from sour cream and mayonnaise.
The past month we've had really great CSA boxes and this week was no exception. This week we received 2 green peppers, 4 tomatoes, 4 cucumbers, a head a cabbage, 2 heads of lettuce, 2 boxes of green beans, 3 squash, and 2 onions.
All of the vegetables are popular ones in our house. My husband immediately claimed the cucumbers and one of the onions and made his favorite cucumber onion salad.
I looked at the huge cabbage and tried to figure out what to do with it. I've been making my Korean beef tacos a lot over the last month so I wanted to make something different.
My husband loves coleslaw so I went looking for a cole slaw recipe to make for him. I don't normally eat cole slaw so I wanted one that he would be happy to eat.
- sour cream
- celery salt
- celery seed
- dry mustard
- black pepper
To Make the Cole Slaw: Combine the cabbage, carrots, and onion in a large bowl. Set aside.
To Make the Dressing: In a medium bowl mix together the mayonnaise, sour cream, sugar, vinegar, celery seed, celery salt, and dry mustard. Mix well.
I found a recipe from Bobby Flay. I've actually made it a few times before and my husband really enjoyed it so I knew it would be one that he'd be happy to eat for several days.
It doesn't have much sugar in it which was a huge selling point. My husband isn't big on sugar in his savory foods. He also likes the balance of the sour cream and mayonnaise in this recipe.
This cole slaw also has a lot of great seasonings in it which gives it a good flavor. I mixed up the head of cabbage, one of the onions, and a few carrots that I had in the refrigerator. I tossed the whole thing with the dressing and put it in the refrigerator.
What is a CSA?
A CSA is Community Supported Agriculture. It's a model where consumers can buy shares of a farms's harvest in advance. Consumers become a member of the farm by paying a specified amount of money at the beginning of the growing season. Then throughout the year the farm provides shares of the crops to the consumer.
Can I use bagged cole slaw mix?
You can use already chopped up cabbage and carrots in a bagged cole slaw mix if you are running short on time. However, it's always best to use fresh cabbage and carrots to get the best flavor.
Can I use just mayonnaise or just sour cream?
You could just use mayonnaise in the dressing recipe but I wouldn't use just the sour cream. The mayonnaise is the base of the dressing because of the flavor. I really do like the combination of the mayo and the sour cream together but it's not necessary.
How do you store the cole slaw?
You can store the cole slaw in an air tight container in the refrigerator. It will last up to 4 days in the refrigerator but it is really best eaten within the first two days that it is made.
Since my husband doesn't like his coleslaw too creamy or dripping in dressing I added additional cabbage after the cole slaw sat for a few hours. I find that after it sits the cole slaw tends to get creamier and you can really judge if it needs more cabbage or dressing.
I found that this evened out the vegetable to dressing ratio and left the coleslaw with a hint of crispness. I tried this cole slaw and found that even I enjoyed it! It's the perfect summer side dish recipe.
More Summer Salad Recipes:
- Italian Deli Pasta Salad
- Broccoli Pasta Salad
- All American Potato Salad
- Sweet and Spicy Barbecue Chicken Macaroni Salad
- Greek Couscous Salad
If you’ve tried my Bobby Flay's Cole Slaw Recipe or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 medium head cabbage, shredded
- 2 large carrots, shredded
- ½ onion, grated
- ½ c. mayonnaise
- 3 Tablespoons sour cream
- 1 Tablespoon sugar
- 2 Tablespoons white vinegar
- 2 teaspoons celery salt
- 1 teaspoon celery seed
- 1 Tablespoon dry mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- In a large bowl combine the cabbage, carrots, and onion. Mix well and set aside.
- In a medium bowl whisk together the mayonnaise, sour cream, sugar, vinegar, celery salt, celery seed, and dry mustard.
- Pour the dressing over top of the cabbage mixture and toss well to coat.
- Season with salt and black pepper to taste.
Recipe adapted from Food Network
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