Blue Cheese Coleslaw
Wednesday June 29, 2011This has become Judith’s family’s favorite coleslaw, great with grilled burgers and steaks or slow-smoked ribs. She prefers to use Maytag blue cheese from Iowa for its mellow, creamy blue cheese bite.
SERVES 8
Ingredients
SLAW
2 pounds Napa cabbage, cored and shredded
8 ounces blue cheese, crumbled
1/4 cup chopped green onions
DRESSING
3/4 cup vegetable oil
1/3 cup cider vinegar
2 tablespoons sugar
1 teaspoon celery seeds
1/2 teaspoon kosher or sea salt
1/2 teaspoon ground white pepper
1/4 teaspoon dry mustard
2 cloves garlic, minced
Directions
1. To make the slaw, toss the cabbage, blue cheese, and green onions together in a large salad bowl. Set aside or keep covered and refrigerated for up to 24 hours.
2. To make the dressing, right before serving whisk all the ingredients together in a small bowl. Pour over the slaw and toss to coat evenly. The slaw will wilt after it is tossed with the dressing, so serve right away.
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