| Level: | Easy |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 small head green cabbage, shredded
- 1/2 small head red cabbage, shredded
- 1/2 small head napa cabbage, shredded
- 2 carrots, shredded
- 1 red onion, halved and thinly sliced
- 1 yellow pepper, halved, seeded and cut into thin strips
- 1 orange pepper, halved, seeded and cut into thin strips
- 2 jalapeno peppers, finely diced
- 1/2 cup cider vinegar
- 2 teaspoons dry mustard
- 2 teaspoons sugar
- Salt and freshly ground black pepper
- 1/3 cup vegetable oil
Instructions
- Toss together the cabbage, carrots, onion, bell peppers and jalapeno peppers in a large bowl. Whisk together the vinegar, mustard, and sugar in a medium bowl; season with salt and pepper. Slowly whisk in the oil. Pour the dressing over the vegetables and toss to coat. Season with salt and pepper. Let sit 15 minutes at room temperature before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 194 |
| Total Fat | 13 g |
| Saturated Fat | 1 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 677 mg |
Reviews
Love it! Substituted spicy brown prepared mustard for dry mustard and Temecula Olive Oil EVOO Jalapeño for vegetable oil! Delicious!
This is great. I am a fan of mayo cold slaw – so found it surprising that I liked this – but did. Especially in the heat of summer – no worries – since no mayo. I didn’t have napa cabbage – and it still came out great. You can’t tell there is jalapeno in it – so make sure you put it in. I did add some agave to sweeten it up some – terrific. Thanks Bobby Flay.
I served this for Memorial Day to a crowd of 24. It was gone before I got my helping!!! Good thing I tasted it before I served it. I used red and green cabbage and stayed to the recipe. It was colorful, crunchy and just plain yummy. I agree that there is room for adapting EXCEPT the dressing. Having no mayo made it perfect. This is now my cole slaw recipe for life. Thank you Bobby.
Super Good and fresh! I love this recipe and the best thing is that is a very good Cole slaw with out mayonnaise.
I tweaked a bit by adding cilantro and broccoli slaw to the mixture and I too used dijon prepared mustard. Served it over an open faced hatch chili pepper burger to rave reviews with a tomato salad. Will do this again.
This is THE SLAW!!!! Forget the boring, mayonnasy, stuffy, normal, regular, no-taste-whats-o-ever slaw!! Bestest ever, thank you Bobby!!!
I have made this recipe at least 5 times this summer to utilize all the cabbage we get from our CSA, and it is excellent! I have followed the recipe perfectly, and it’s great as it, but it also allows for some creativity depending on what’s in my fridge – sometimes I add radishes, I’ve used 1, 2 or 3 types of cabbage, carrots optional, and it’s all great! It keeps well both at the BBQ, and in the fridge also. It does make a ton, so plan accordingly! I use dijon mustard instead of dry mustard, and it seems to incorporate better into the dressing
This was great for a summer barbecue. Very healthy, light and crunchy. Makes a LOT of slaw, so take it to your next pot luck dinner.