When it comes to sides that can steal the spotlight, Bobby Flay’s take on coleslaw is the one to beat. His signature slaw skips the heavy mayo and instead goes for big, fresh flavor — a zesty vinaigrette, crisp veggies, and a subtle kick that makes it anything but boring.
This isn’t the creamy, limp coleslaw of potlucks past. It’s crunchy, tangy, and absolutely bursting with personality — perfect alongside grilled meats, burgers, tacos, or even tucked into sandwiches. If you’ve been looking for a new go-to slaw, this is it.
Why You’ll Love This Recipe
This coleslaw is fresh, vibrant, and versatile. With a light vinaigrette dressing made from lime juice, mustard, and a touch of honey, it brings brightness to every bite. You’ll love the mix of crunchy cabbage, colorful carrots, and punchy herbs.
It’s quick to make (15 minutes tops!), easy to prep ahead, and naturally dairy-free and gluten-free — a crowd-pleasing side dish for everything from BBQs to weekday dinners.
What You’ll Need
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, shredded (optional for color)
- 1 cup carrots, shredded
- ¼ cup red onion, very thinly sliced
- ¼ cup chopped fresh cilantro
- 1 tablespoon chopped fresh parsley (optional)
For the Dressing:
- 3 tablespoons fresh lime juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- ⅓ cup olive oil
- Salt and black pepper to taste
Pro Tips
- Use a mandoline or sharp knife for evenly sliced veggies — it makes a difference in texture.
- Let the slaw rest for 10–15 minutes after mixing to allow flavors to meld.
- If making ahead, keep the dressing separate until ready to serve to maintain crunch.
- Adjust acidity by adding more lime juice or vinegar to taste.
- Want heat? Add minced jalapeño or crushed red pepper for a spicy version.
Tools You’ll Need
- Large mixing bowl
- Whisk
- Chef’s knife or mandoline slicer
- Measuring cups and spoons
- Cutting board
- Vegetable peeler or grater (for carrots)
Substitutions and Variations
- Herbs: Use fresh dill, mint, or basil instead of cilantro for a twist.
- No honey? Swap with maple syrup or agave.
- Add-ins: Thinly sliced bell peppers, radishes, or green apples add crunch and color.
- Creamy version: Add 2 tablespoons of mayo or Greek yogurt to the dressing.
- Slaw mix shortcut: Use a bag of pre-shredded slaw if you’re short on time.
Make Ahead Tips
You can prep the vegetables up to 2 days in advance — just store them in an airtight container in the fridge.
The dressing can also be made ahead and refrigerated. For best texture, combine just before serving.
Instructions
1. Prep the Vegetables
Thinly slice green and red cabbage, shred carrots, and slice red onion. Combine in a large mixing bowl with chopped cilantro and parsley.
2. Make the Dressing
In a small bowl, whisk together lime juice, Dijon mustard, honey, and vinegar. Slowly stream in olive oil while whisking until emulsified. Season with salt and pepper to taste.
3. Toss and Combine
Pour the vinaigrette over the shredded vegetables. Toss thoroughly to coat. Let sit for 10–15 minutes for best flavor, then serve.
Leftovers and Storage
This coleslaw keeps well for up to 3 days in the refrigerator. Store in an airtight container.
If it gets watery, drain excess liquid and give it a quick toss before serving. It’s still delicious even slightly wilted — great for sandwich toppings!
Recipe FAQs
Q: Can I use bagged coleslaw mix?
Yes! Use about 5–6 cups of mix. It’s a great time-saver and works well with this dressing.
Q: Is this coleslaw spicy?
Not as written. If you want heat, add minced jalapeño or a dash of hot sauce to the dressing.
Q: Can I make this creamy?
Yes — just stir 2 tablespoons of mayonnaise or Greek yogurt into the dressing.
Q: What should I serve this with?
It’s fantastic with BBQ chicken, pulled pork, burgers, tacos, or grilled fish.
A Fresh Twist on a Classic Side
This Bobby Flay–inspired coleslaw is everything you didn’t know coleslaw could be — crunchy, vibrant, tangy, and just bold enough to stand on its own. It’s proof that a side dish can be just as exciting as the main event.
Give it a try the next time you fire up the grill or need a quick side for taco night. And when you do, don’t forget to leave a comment and let me know how it turned out! Did you add heat? Go creamy? I’d love to hear your twist.