Blue Cheese Cole Slaw

Before my divorce two decades ago, I HATED blue cheese, and my ex loved it. To me, it smelled and tasted like dirty socks. Somewhere along the path of shedding hubby number one, I came to LOVE blue cheese. Something tells me there’s a message in there somewhere…

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One July 4th holiday many years ago while visiting (current hubby) Russ’s mom Mary out in Butler County, PA, she made a Blue Cheese Cole Slaw that won the hearts of everyone at the table. She passed away a few years ago and though we couldn’t locate her exact recipe, I found this one from the Barefoot Contessa, Ina Garten, which seems to have a very similar profile to Mary’s. (Recipe follows.)

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And since it was party time recently at Casa H, a side of this slaw was the perfect foil to our BBQ’d baby back ribs and a corn salad, both of which I’ve blogged about in the past. However, the food frenzy began with starters from guests Paula and Mike who made a very different appetizer of roasted Brussels sprouts with a bacon dip of some sort—loved it! And not to be outdone, Giuliana and Miguel contributed some bubbly hot artichoke dip, which was also a big hit.

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About that Blue Cheese Cole Slaw, be aware, you’ll need a food processor to shred down both the cabbages and the carrots because they have to be in very thin slices. BTW, I don’t like my slaw swimming in mayo so I only used half the amount (1 cup) indicated in the recipe below. Plus it’s an olive oil based mayonnaise which contains only 1/3 the fat of regular mayo.

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Blue Cheese Cole Slaw

  • Servings: 6-8
  • Difficulty: moderately easy
  • Print

Ingredients

  • 1/2 small head green cabbage
  • 1/2 small head red cabbage
  • 4 large carrots, scrubbed or peeled
  • 2 cups (16 ounces) good mayonnaise (less if desired)
  • 1/4 cup Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon celery salt
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
  • 1 cup chopped fresh parsley leaves

Directions

  1. Cut the cabbages in half and then in quarters and cut out the cores.
  2. Set up the food processor using the slicing blade and place the pieces of cabbage, one at a time in the feed tube. (If they don’t fit, cut them to fit accordingly.)
  3. Place the feed tube pusher on top and turn on the processor. Don’t push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters.
  4. Transfer into a large bowl, discarding any very large pieces. Optional: Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.
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  5. Change the slicing blade for the large shredding blade and cut the carrots. Since the carrots are hard, press the feed tube pusher firmly with the food processor on. Transfer to bowl with the cabbages.
  6. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper.
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  7. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together.
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  8. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

http://www.lynnandruss.com

1.group.at table.
Guests finish the meal in candlelit fashion.

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