Thursday, July 3, 2008

Blue Cheese Coleslaw

What better time for home made coleslaw then 4th of July? I got this recipe from my friend Lee. The only changes I made from Lee's original recipe was the addition of 1 more carrot and a bit more blue cheese, cause I just love the creamy texture of the cheese with the crunchiness of the cabbage & carrots.

Blue Cheese C
oleslaw
Printable recipe
1 medium head green cabbage (about 5 inches in diameter), cored and shredded by hand or in a food processor
3 medium carrots, shredded
1/4 cup finely chopped sweet white onion
1/2 cup cider vinegar
3 tablespoons sugar
1 teaspoon salt
1/2 cup mayonnaise
1/2 cup sour cream
1/3 - 1/2 cup crumbled mild blue cheese
Freshly ground pepper to taste

In a large bowl, place cabbage, carrots and onion.

In small saucepan, stir vinegar, sugar and 1 teaspoon salt. Bring to a boil over medium heat. Pour over cabbage, toss well and let stand 15 minutes*.

Drain cabbage well in a colander; return to bowl. You should see some liquid in the bottom of the bowl. I drained mine for 30 minutes.

Mix the mayonnaise, sour cream, blue cheese, and salt and pepper to taste. Add to the cabbage mixture. Toss to mix. Cover and refrigerate at least 30 minutes before serving. Makes 8 to 10 servings.

*Lee's Notes: I use slivered red onion instead of the chopped white onion. I like the color it gives to the slaw. I soak it in ice water for a while to take some of the bite out of it. Also, I usually put my cutting board over the bowl after I've poured the hot vinegar mixture over the veggies. I think it helps wilt the veggies a bit, which is nice. They still stay crispy, but just not as crisp.
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