Best Original Old Bay Coleslaw Recipes

Coleslaw With Old Bay Seasoning image

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

Old Bay Coleslaw image

Provided by Happy Harry 2

Categories Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

Steps:

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

Old Bay Cole Slaw image

Provided by cassie thornburg

Categories Sides

Time 20m

Number Of Ingredients 7

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

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.