I consider coleslaw an exclusively summer food. I can't imagine eating it in the winter, but in the summer it reminds me of barbecue, burgers, and fresh seafood. I know some people can't stand mayo, in which case I direct you to the sweet and sour vinegar slaw here. Since we served this alongside crab cakes, I thought the mayo dressing would compliment nicely and we could skip any tartar sauce or remoulade. The original recipe that inspired me was cumin based, but I thought using Old Bay would nicely mirror the crab cake seasoning.
Creamy Old Bay Coleslaw
inspired by Bobby Flay
1 head Chinese cabbage, shredded
2 medium carrots, grated
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1/4 small red onion, chopped or grated (I omitted this because I was serving someone who is anti-onion)
1/2 cup mayo
zest of one lime
1/4 cup lime juice (2 limes)
1 Tablespoon olive oil
1 Tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 Tablespoon Old Bay seasoning
In a large bowl, combine vegetables.
In a small bowl, whisk together dressing.
Pour dressing over vegetables and toss well to combine.
Taste and adjust seasoning.
Allow to sit, chilled, for at least an hour before serving for flavors to blend.
Quick note: I found that making this a day in advance was good for the flavor, but the Chinese cabbage wilted quite a bit. Fortunately, we had some shredded green cabbage on hand and just tossed that in before serving. I'd recommend making it the day you are serving, or using a combination of Chinese and green or red cabbage.