Name: red cabbage slaw
Prep time: 25 min
Total time: 25 min
Ingredients: 1/4 cup rice wine vinegar; 1/2 cup fresh orange juice ((about 2 medium oranges)); 1/4 cup canola oil; 1 tablespoon honey; 1/2 head red cabbage, finely shredded ((about 20 ounces)); 1 small red onion, halved and thinly sliced ((about 4.5 ounces)); 1/4 cup chopped fresh cilantro leaves; kosher salt; freshly ground black pepper

Who doesn’t love some extra crunch and flavor? Bobby’s Red Cabbage Slaw. Bring it on. And if you want to add some vibrant color to your menu, this is the one.

This cabbage slaw is just what you need to top off your fish tacos.
Add to your sandwich wraps.
Serve with your favorite grilled fish.

Full credit for this deliciousness must be given to Bobby Flay. The recipe is featured in his Mesa Grill Cookbook with a suggestion that it be served with his Yucatan Chicken Skewers topped off with Peanut-Red Chile BBQ Sauce. Worthy of a future post, don’t you think?

Your full list of ingredients –

Rice wine vinegar
Fresh orange juice
Avocado oil – or light olive oil
Honey
Red cabbage – finely shredded
Small red onion – halved & thinly sliced
Fresh cilantro leaves – chopped
Kosher salt & freshly ground black pepper

If you have a large food processor like this one, the cabbage prep is quick and easy. Or a mandoline will do the job nicely.

For the thinly sliced onions, I prefer to use a mandoline or slice them by hand.

Whisk together the vinegar, orange juice, oil and honey in a large bowl.
Add the cabbage, onion and cilantro.
Season with salt and pepper.
Toss to combine.

Let sit at room temperature for at least 20 minutes or up to 1 hour before serving.

Bobby’s Red Cabbage Slaw is at its best when enjoyed the day it’s made.

Just let it hang out for a short time so that the flavors have a chance to blend.

As a result, you’ll have a delicious crunchy slaw that will wow your friends and impress your family!

5 from 1 vote

red cabbage slaw

From Bobby Flay's Mesa Grill Cookbook

Prep Time 25 minutes

Total Time 25 minutes

Servings 2 cups

Author Rosemary Stelmach

Ingredients

1/4 cup rice wine vinegar
1/2 cup fresh orange juice (about 2 medium oranges)
1/4 cup canola oil
1 tablespoon honey
1/2 head red cabbage, finely shredded (about 20 ounces)
1 small red onion, halved and thinly sliced (about 4.5 ounces)
1/4 cup chopped fresh cilantro leaves
kosher salt
freshly ground black pepper

Instructions

Whisk together the vinegar, orange juice, oil and honey in a large bowl. Add the cabbage, onion and cilantro. Season with salt and pepper. Toss to combine.
Let sit at room temperature for at least 20 minutes or up to 1 hour before serving.

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