Old Bay Cole Slaw Food

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ORIGINAL OLD BAY® COLESLAW



Original Old Bay® Coleslaw image

This recipe used to be printed on the Old Bay® cans, but it was removed a decade or more ago; it is very different than the one on the current Old Bay website. I much prefer this one and even today occasionally see a posting from someone looking for the old recipe from the Old Bay can. Well, here it is!

Provided by HowieC

Categories     Salad     Coleslaw Recipes     With Mayo

Time 20m

Yield 8

Number Of Ingredients 8

½ cup mayonnaise
2 tablespoons chopped onion
1 tablespoon vinegar
2 teaspoons white sugar
1 teaspoon seafood seasoning (such as Old Bay®)
3 cups shredded cabbage
½ cup shredded carrots
¼ cup chopped green bell pepper

Steps:

  • Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 4.2 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 151.7 mg, Sugar 2.6 g

OLD BAY COLESLAW



Old Bay Coleslaw image

Saw this recipe on the internet and thought it was interesting. Have not tried it as yet myself. Cooking time is chill time.(UPDATE 3/05/06) I tried this recipe....delicious!

Provided by Happy Harry 2

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup mayonnaise
2 tablespoons vinegar
2 tablespoons sugar
2 1/2-3 teaspoons Old Bay Seasoning
7 cups cabbage, shredded
1 cup carrot, shredded

Steps:

  • Blend mayo, vinegar, sugar and Old Bay in large bowl.
  • Add cabbage and carrots. Toss to coat.
  • Chill well before serving.

Nutrition Facts : Calories 197, Fat 13.2, SaturatedFat 1.9, Cholesterol 10.2, Sodium 305.9, Carbohydrate 19.9, Fiber 2.4, Sugar 10.5, Protein 1.7

COLESLAW WITH OLD BAY SEASONING



Coleslaw With Old Bay Seasoning image

Old Bay is not just for shellfish, it adds a bit of zest to this coleslaw. It goes perfectly with fried chicken or hot wings. Representing the Mid-Atlantic from Williams Sonoma: American.

Provided by cookiedog

Categories     Greens

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

1 head green cabbage (about 2 lbs.)
2 large carrots, peeled
2 tablespoons white wine vinegar
1 large red bell pepper, seeded and cut into very narrow stips (capsicum)
4 green onions, finely chopped including green tops
1 tablespoon Old Bay Seasoning
1 cup mayonnaise

Steps:

  • Cut the cabbage into wedges. Cut out and discard the hard core from each wedge. Using a food processor fitted with the slicing disk, cut the cabbage into fine shreds. (The cabbage can also be thinly sliced by hand). Transfer to a large bowl.
  • Fit the processor with a shredding disk and shred the carrots. (The carrots can also be shredded by hand using the largest holes of a box grater-shredder). Add the carrots to the bowl with the cabbage.
  • Sprinkle the cabbage and carrots with the vinegar and mix well. Stir in the bell pepper strips and green onion.
  • Add the mayonnaise and Old Bay Seasoning and mix well. Cover and refrigerate until chilled, at least 2 hours. Serve cold.

Nutrition Facts : Calories 159.1, Fat 10, SaturatedFat 1.5, Cholesterol 7.6, Sodium 243.7, Carbohydrate 17.1, Fiber 4, Sugar 7.4, Protein 2.2

CREAMY COLE SLAW



Creamy Cole Slaw image

Spiked with vinegar and spiced with mustard, Bobby Flay's Creamy Coleslaw recipe is the perfect picnic side from Boy Meets Grill on Food Network.

Provided by Bobby Flay

Categories     side-dish

Time 10m

Yield 8 servings

Number Of Ingredients 10

1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper

Steps:

  • Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

CAROLINA COLE SLAW



Carolina Cole Slaw image

An easy Carolina Cole Slaw recipe

Provided by Caroline Belk

Categories     Salad     Onion     Side     Vegetarian     Summer     Cabbage     Bon Appétit     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8

1/2 cup distilled white vinegar
6 tablespoons sugar
6 tablespoons vegetable oil
2 1/2 teaspoons dry mustard
1 teaspoon celery seeds
1 medium cabbage (about 1 1/4 pounds), thinly sliced
1 large onion, thinly sliced
1 large green bell pepper, thinly sliced

Steps:

  • Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
  • Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)

OLD BAY COLE SLAW



Old Bay Cole Slaw image

My husband loves cabbage. He will tear a leaf off a new head of cabbage and eat it like it's candy. Seriously. I enjoy my cabbage when it's made into a slaw and this recipe is fantastic. I had tried many other recipes before this one, and after Lee tasted this, he said "this is my favorite - please make this every time you make cole slaw". I thought, EASY! I can do that! And it is exactly what I've done ever since. This recipe is so easy (like all of the rest of the recipes I post here!). The only thing it requires is 2 hours refrigeration once you have put the ingredients together. www.trebleclefchef.blogspot.com

Provided by cassie thornburg @agirlsinger

Categories     Sides

Number Of Ingredients 7

1 - green cabbage
2 large carrots, peeled
2 tablespoon(s) white wine vinegar
1 large red bell pepper
4 - green onions (including green tops)
1 tablespoon(s) old bay seasoning
1 cup(s) mayonnaise (preferably best foods or hellman's)

Steps:

  • Cut the cabbage into wedges. Cut out and discard the hard core from each wedge. Using a food processor fitted with the slicing disk, cut the cabbage into fine shreds. (The cabbage can also be thinly sliced by hand or mandoline - I use an OXO mandoline!). Transfer to a large bowl.
  • Fit the processor with a shredding disk and shred the carrots. (The carrots can also be shredded by hand using the largest holes of a box grater-shredder - I use the same mandoline for this step too). Add the carrots to the bowl with the cabbage.
  • Sprinkle the cabbage and carrots with the vinegar and mix well. Stir in the bell pepper strips and green onion.
  • Add the mayonnaise and Old Bay Seasoning and mix well. Cover and refrigerate until chilled, at least 2 hours. Serve cold. NOTE: I tend to use 3/4 C mayo, but I am posting the original recipe here.

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