Coleslaw With Old Bay Seasoning Recipes

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ORIGINAL OLD BAY® COLESLAW



Original Old Bay® Coleslaw image

This recipe used to be printed on the Old Bay® cans, but it was removed a decade or more ago; it is very different than the one on the current Old Bay website. I much prefer this one and even today occasionally see a posting from someone looking for the old recipe from the Old Bay can. Well, here it is!

Provided by HowieC

Categories     Salad     Coleslaw Recipes     With Mayo

Time 20m

Yield 8

Number Of Ingredients 8

½ cup mayonnaise
2 tablespoons chopped onion
1 tablespoon vinegar
2 teaspoons white sugar
1 teaspoon seafood seasoning (such as Old Bay®)
3 cups shredded cabbage
½ cup shredded carrots
¼ cup chopped green bell pepper

Steps:

  • Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 4.2 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 151.7 mg, Sugar 2.6 g

OLD BAY-SPICED FISH STICKS WITH CREAMY CELERY ROOT AND CARROT SLAW



Old Bay-Spiced Fish Sticks with Creamy Celery Root and Carrot Slaw image

Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you don't have to mix up two different sauces to get dinner on the table.

Provided by Anna Stockwell

Categories     Fry     Kid-Friendly     Yogurt     Wheat/Gluten-Free     Dinner     Lunch     Cornmeal     Cod     Carrot     Spring     Summer     Healthy     Pescatarian     Peanut Free     Soy Free     Kosher     Diabetes-Friendly     Small Plates

Yield 4 Servings

Number Of Ingredients 21

For the dipping sauce and slaw:
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
2 tablespoons country-style Dijon mustard
1 teaspoon honey or agave nectar
1/4 teaspoon ground coriander
6 tablespoons lemon juice, divided (about 2 lemons)
Kosher salt
2 large carrots, peeled
1/2 large celery root, peeled
1/2 cup parsley leaves, roughly chopped
Freshly ground black pepper
For the fish sticks:
2 large eggs, beaten
1/4 cup cornstarch
1 cup stone-ground yellow cornmeal
1 tablespoon plus 2 teaspoons Old Bay seasoning
1 pound firm white fish (such as cod), cut into 16 even strips, about 3x1" each
Kosher salt
1/4 teaspoon freshly ground black pepper
Grapeseed or other neutral oil (for frying)

Steps:

  • Make the dipping sauce and slaw:
  • Whisk yogurt, mayonnaise, mustard, honey, coriander, 3 Tbsp. lemon juice, and 1/2 tsp. salt in a large bowl. Set aside 3/4 cup for dipping sauce. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely shred carrots and celery root. Add carrots, celery root, parsley, and remaining 3 Tbsp. lemon juice to remaining yogurt mixture and toss to combine. Season slaw with salt and pepper.
  • Make the fish sticks:
  • Place eggs, cornstarch, and cornmeal in 3 separate medium bowls. Add Old Bay to cornmeal and stir to combine.
  • Pat fish dry, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dredge fish in cornstarch, shaking off excess, then coat with egg, allowing excess to drip back into bowl, then coat with cornmeal mixture, pressing to adhere and shaking off excess, and transfer to a plate.
  • Pour oil into a large skillet to a depth of 1/4". Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F. Reduce heat to medium and, working in 2 batches, cook fish until golden brown and cooked through, about 2-3 minutes per side. Transfer to a paper towel-lined plate and season with salt. Serve fish sticks with dipping sauce and slaw.
  • Do Ahead
  • Fish sticks can be coated, covered, and chilled up to 2 days ahead, or freeze on a rimmed baking sheet, transfer to re-sealable plastic bags, and store in freezer up to 3 months. Frozen fish sticks don't need to be defrosted, but cook time will be 2 to 3 minutes longer.

COLESLAW WITH OLD BAY SEASONING



Coleslaw With Old Bay Seasoning image

Old Bay is not just for shellfish, it adds a bit of zest to this coleslaw. It goes perfectly with fried chicken or hot wings. Representing the Mid-Atlantic from Williams Sonoma: American.

Provided by cookiedog

Categories     Greens

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

1 head green cabbage (about 2 lbs.)
2 large carrots, peeled
2 tablespoons white wine vinegar
1 large red bell pepper, seeded and cut into very narrow stips (capsicum)
4 green onions, finely chopped including green tops
1 tablespoon Old Bay Seasoning
1 cup mayonnaise

Steps:

  • Cut the cabbage into wedges. Cut out and discard the hard core from each wedge. Using a food processor fitted with the slicing disk, cut the cabbage into fine shreds. (The cabbage can also be thinly sliced by hand). Transfer to a large bowl.
  • Fit the processor with a shredding disk and shred the carrots. (The carrots can also be shredded by hand using the largest holes of a box grater-shredder). Add the carrots to the bowl with the cabbage.
  • Sprinkle the cabbage and carrots with the vinegar and mix well. Stir in the bell pepper strips and green onion.
  • Add the mayonnaise and Old Bay Seasoning and mix well. Cover and refrigerate until chilled, at least 2 hours. Serve cold.

Nutrition Facts : Calories 159.1, Fat 10, SaturatedFat 1.5, Cholesterol 7.6, Sodium 243.7, Carbohydrate 17.1, Fiber 4, Sugar 7.4, Protein 2.2

ORIGINAL OLD BAY® COLESLAW



Original Old Bay® Coleslaw image

This recipe used to be printed on the Old Bay® cans, but it was removed a decade or more ago; it is very different than the one on the current Old Bay website. I much prefer this one and even today occasionally see a posting from someone looking for the old recipe from the Old Bay can. Well, here it is!

Provided by HowieC

Categories     Coleslaw With Mayo

Time 20m

Yield 8

Number Of Ingredients 8

½ cup mayonnaise
2 tablespoons chopped onion
1 tablespoon vinegar
2 teaspoons white sugar
1 teaspoon seafood seasoning (such as Old Bay®)
3 cups shredded cabbage
½ cup shredded carrots
¼ cup chopped green bell pepper

Steps:

  • Whisk mayonnaise, onion, vinegar, sugar, and seafood seasoning in a salad bowl until sugar has dissolved. Stir cabbage, carrots, and green bell pepper into dressing until coated.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 4.2 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 151.7 mg, Sugar 2.6 g

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