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Recipe courtesy of Paul Cunningham

Ginger Coleslaw

  • Level: Easy
  • Yield: 8 to 10 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 10 servings
    Calories
    379
    Total Fat
    36
    Saturated Fat
    5
    Carbohydrates
    14
    Dietary Fiber
    1
    Sugar
    12
    Protein
    0
    Cholesterol
    18
    Sodium
    277
  • Total: 2 hr 10 min
  • Prep: 10 min
  • Inactive: 2 hr
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Ingredients

1/2 red cabbage, shredded

2 whole green cabbages, shredded

2 carrots, shredded

2 red onions, thinly sliced

2 cups mayonnaise

3/4 cup red vinegar

1/2 cup sugar

Salt and pepper

Directions

  1. Soak red cabbage in cold water to remove blue dye. Toss all ingredients together and let stand, refrigerated for 1 to 2 hours before serving.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Show: BBQ with Bobby Flay
Episode: Thrills and Grills

Categories:

Easy Side Dish Recipes Side Dish Easy Lunch Recipes Lunch Carrot Salad Carrot Recipes Salad Recipes American Cabbage Recipes Onion Recipes

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5 Reviews
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Corinne F.

We thought this was a great Asian influenced slaw. I had read the chef's comment that the ginger was left out when Food Network posted the recipe and so added that as well as some chopped peanuts for garnish. I did not think I would like as much red onion as the recipe called for so I cut that back and was very pleased with the results. <br />I served it with chicken marinaded in ginger, fish sauce and lime. The two were excellent together.

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