Original Old Bay Coleslaw Food

ORIGINAL OLD BAY® COLESLAW

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.

OLD BAY COLESLAW

Steps:

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

CLASSIC COLESLAW

Steps:

• Coarsely grate the carrot and finely shred the cabbage (use a food processor with a grating/ slicing blade or do it by hand) and tip into a bowl. Season with salt, then add the sugar and vinegar and toss everything together. Leave for 20 mins for the vegetables to very lightly pickle.
• Stir through the mustard and mayonnaise and add any other bits you want to, then serve. Can be made a day ahead and chilled.

COLESLAW WITH OLD BAY SEASONING

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.

OLD BAY COLE SLAW

Steps:

• 1. 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.
• 2. 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.
• 3. Sprinkle the cabbage and carrots with the vinegar and mix well. Stir in the bell pepper strips and green onion.
• 4. 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.