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Blue Cheese Cole Slaw

Posted February 4th, 2014 in Recipes by Cane Creek

1 2-lb head of Napa cabbage, shredded (peel off a few tough outer leaves and then lay cabbage head on its side and slice thinly). Spin or dry it thoroughly
½ lb blue cheese, crumbled
1/3 c cider or Japanese rice wine vinegar (prefer organic apple cider)
¼ tsp dry mustard
1 tsp celery seeds
2 cloves garlic, minced with a little salt and mashed
½ tsp salt
½ tsp freshly ground pepper
1 ½ T sugar (I use about 1 T depending on the acidity of the vinegar)
¼ cup minced white onion
½ cup vegetable oil

In a large bowl, toss together the cabbage and the blue cheese and chill the mixture or 1 hour (or longer if the cabbage is not wet). In a bowl whisk together remaining ingredients except the oil, then add the oil in a stream, whisking until blended well. Chill the dressing, covered, for 1 hour (or longer), pour it over the cabbage and toss just before serving.

Lynn Almand
(Original source for recipe unknown)

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