Bobby Flay's Coleslaw With A Twist
Everyone needs a delicious, easy coleslaw recipe to whip up and easily bring to a cookout, or for the times when you're tired of preparing the same old side salad and want to prepare something different. Susan Olayinka of The Flexible Fridge loves celebrity chef Bobby Flay's version of coleslaw. "It's so delicious and pairs so well with so many main meals," Olayinka says. But, she was also inspired to turn up the heat on Flay's original recipe, noting, "The spice just adds another element to the recipe."
Olayinka says her twist on Bobby Flay's coleslaw is all about complementing the flavors that are already in there. "In this recipe, there is the creamy, the savory, the sweet, and also the spicy." About infusing the veggies and dressing with a new element, she notes, "It adds another depth of flavor making this coleslaw so delicious."
So, if you are a fan of Bobby Flay and coleslaw, why not whip up a batch of Olayinka's take on a dish that she says, "serves really well in sandwiches, with some cheese, and with main meals like rice or pasta."
What we changed in Bobby Flay's coleslaw recipe
For Bobby Flay's coleslaw with a twist, you will need Sriracha sauce, half of a cabbage, a carrot, red onion, parsley, mayo, sour cream, pineapple juice, sugar, salt, and pepper. Most of these ingredients are classic coleslaw elements. But, Olayinka has added her own twist, saying, "I added some Sriracha sauce, which turned the coleslaw a beautiful peach color and also gave it a wonderful depth of taste!"
How did Olayinka arrive at 2 tablespoons as the right amount of Sriracha for this dish? "Any more it would've been too spicy, [and any less], you couldn't taste it," she says. Meanwhile, she also switched out Flay's ingredients — white vinegar, dry mustard, and celery salt — for pineapple juice, noting, "The pineapple juice adds some sweetness [and] it works really well, especially with the Sriracha."
Prep your veggies, and make your dressing
Your coleslaw will come together very easily with just a few steps. First, grate the cabbage and carrot, with Olayinka advising, "Just be sure to grate the cabbage in a large bowl or on a large plate so it doesn't go everywhere!" You will then slice your onion and chop your parsley, and go ahead and pop these colorful, flavorful ingredients into the same bowl as the cabbage and carrot.
To make the dressing for the coleslaw, combine Sriracha, mayo — Flay recommends using a high quality mayo in his recipe — as well as the sour cream, pineapple juice, sugar, salt, and pepper. The final step is to combine the veggies with the dressing, and adjust the salt and pepper to taste. Then, it's time to enjoy and serve your dish that everyone is sure to love!
You may be lucky enough to have leftovers. Olayinka says that in her house, "We kept this as leftovers for about two days and it was totally fine!"
- ½ cabbage
- 1 carrot
- ½ red onion
- ¼ cup parsley
- 2 tablespoons Sriracha sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons pineapple juice
- 2 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- Grate the cabbage and carrot, and then place into a mixing bowl.
- Slice the onion and parsley into thin strips, and place both into the same mixing bowl.
- Add the Sriracha sauce, mayonnaise, sour cream, pineapple juice, sugar, salt, and pepper.
- Mix together until well incorporated.
| Calories per Serving | 271 |
| Total Fat | 25.2 g |
| Saturated Fat | 5.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 18.7 mg |
| Total Carbohydrates | 11.2 g |
| Dietary Fiber | 1.0 g |
| Total Sugars | 8.9 g |
| Sodium | 219.0 mg |
| Protein | 0.8 g |
