Originally Posted by redhawk
Isn't that Bobby Flay's recipe? I've been using that one for years and cut back on the mustard powder just a bit.
LOL I was going say the same thing earlier but I was trying to be nice.
I've been using a version of Bobby's recipe found on the food network site for a while also, but like you I have cut back on the mustard powder. I also use Vidalia onion instead of Spanish onion because Spanish onions are VERY pungent and kind of take over.
Bobby's recipe also calls for 2 tsp of celery salt, but I've found that 1 tsp is more than enough. Here is Bobby's recipe as found on foot network. As stated, the changes I make are 1 1/2 tsp dry mustard, 1 tsp celery salt and I use a sweet onion like Vidalia. If it's still not sweet enough to my liking I'll whisk in a little honey:
1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper