Saturday, November 3, 2012

Blue Cheese Coleslaw

This Blue Cheese Coleslaw recipe has become a staple in our house. It is pretty much the only way that we eat coleslaw these days. Used as a side dish, or to top any grilled or barbecued sandwich, this Blue Cheese Coleslaw is money!

Who knew that adding blue cheese to coleslaw and making a few minor adjustments could result in something so delicious!?!? Well...I guess Dan's Aunt and Uncle did because that is where I got the recipe. My husband, Dan, was not a fan of coleslaw until he tried this recipe. Now there is no turning back. He loves it!

Recently this Blue Cheese Coleslaw was featured in the Broward Health Magazine Fall edition.

Photographed for Broward Health Magazine in my kitchen by Scott Barfield.

Blue Cheese Coleslaw
Recipe from Dan's Uncle Rory and Aunt Mary

Ingredients
1 - 16oz package of shredded coleslaw mix (can make own)
1/4 cup finely chopped sweet onion 
1/2 cup apple cider vinegar
3 TB white sugar
1 teaspoon sea salt
1/2 cup lemonaise light, cha cha chipotle lemonaise, or regular mayonnaise
1/2 cup light sour cream
1/2 cup crumbled blue cheese, plus extra for garnish
Salt and Pepper

Directions
-Toss together the coleslaw and onion in a bowl.
-In a small saucepan mix the vinegar sugar and 1 tsp salt
-Stir
-Slowly bring to simmer
-Stir. Remove from heat. Sugar should be dissolved. If it isn't, put it back on the heat and stir until sugar granules are dissolved.
-Pour vinegar liquid over the coleslaw mixture and toss. (it's OK that is is hot)
-Let the coleslaw vinegar mixture sit for 15 minutes, tossing every 5 to make sure that it is coated evenly and soaking up the juice evenly.
-Put coleslaw in a colander to drain for 5-10 minutes.
-Put drained coleslaw in a large bowl. 
-Top with lemonaise/mayonnaise, sour cream, blue cheese and a touch of salt and pepper.
-Stir and mix until everything is evenly distributed. 
-Cover and chill 1 hr and up before serving
-Garnish with extra blue cheese for looks before serving if you wish


Try it with THESE Salmon Cakes!

 Or topped on top THESE Pork Slaw Sandwiches! Photographed for Broward Health Magazine in my kitchen by Scott Barfield.

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