Bobby Flay’s Smoked Chili Cole Slaw

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If you’re planning a Memorial Day barbecue or attending a potluck, take a cue from celebrity chef Bobby Flay: Aim for simple and delicious.

“Real food does not have to be complicated,” says Flay, one of the Food Network’s Iron Chefs. “With a few basic ingredients, it’s easy to create a meal you can feel good about serving the whole family.”

Prep time for our weekend recipe is 10 minutes, chill time is 20 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.

You can quadruple the recipe if you’re expecting a crowd.

Bobby Flay’s Smoked Chile Cole Slaw

Makes 4 servings

1/2 cup mayonnaise

2 tablespoons chipotle peppers in adobo sauce (available in the Mexican food aisle)

2 tablespoons fresh lime juice

2 teaspoons honey

1 teaspoon ground cumin

Kosher salt and freshly ground black pepper

1 medium head green cabbage, finely shredded

2 large carrots, finely shredded

1 small onion, halved and thinly sliced

1/4 cup chopped fresh cilantro

  1. Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper.
  2. Stir in remaining ingredients.
  3. Cover and refrigerate at least 20 minutes before serving.

Recipe and photo courtesy of Hellmann’s/Best Foods

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