BLUE CHEESE COLESLAW
Okay I’m back… Took a little break with traveling and settling back home but I am here now!
I’m going to be straight with you for a minute… I don’t generally like coleslaw. I see coleslaw ALLLLL the
time; in the super market, at cookouts, and even in my families houses.
My sister is like the lover of all coleslaws. She likes to spoon it into her mouth before it even reaches the table.
Me, not so much…
But this baby right here, this creamy, light, crunchy, fresh blue cheese coleslaw. This is my jam.
So this coleslaw is slightly different from the pre-packaged coleslaw you pick up from the store. It is made
from super fresh WHOLE red cabbage, WHOLE green cabbage, and WHOLE shredded carrots.
Did you know that you could buy cabbage like that to make your own coleslaw? I stand corrected, I DO like
coleslaw, when it’s made from fresh vegetables and doesn’t come out of a plastic bag.
I love blue cheese. Sometimes I think about the fact that it’s blue and that is kinda weird but then I remember
how good it tastes and I forget all about it.
Let’s talk about what makes this blue cheese coleslaw different and better than one you can grab on your next trip
through Harris Teeter.
I mentioned previously that it’s made completely from scratch. The cabbage is extremely crunchy and doesn’t
smell (that’s what usually throws me off). It’s so light and crispy that it gives you satisfaction as you crunch down on it.
Also this coleslaw is super light and does not use a lot of mayonnaise. Fat free half and half gives this
coleslaw the creaminess it needs but keeps it airy with cutting the mayonnaise in half.
I don’t think I will ever have to make another coleslaw in my life with this new recipe from my mom. And if I do,
I will never buy the bagged cabbage mix again. It is literally so stinky I can’t even handle it.
This coleslaw is everything I wanted it to be and more. It gives you a tangy surprise start from the vinegar, it has
the creamiest consistency that’s not all from mayonnaise, and it finishes with a slightly sweet note from the
brown sugar crystals.
I didn’t know I could love cabbage this much.
BLUE CHEESE COLESLAW
Notes
If you don't like blue cheese substitute for feta or leave it out.
Ingredients
- 1/3 of a medium head red cabbage
- 1/2 of a medium head green cabbage
- 1/2 medium sized carrot
- 1 tablespoon red wine vinegar
- 1 tablespoon fat free half & half
- 1/4 cup light mayonnaise
- 1/4 cup blue cheese
- 1/2 teaspoon sugar in the raw
- blue cheese crumbles to serve
Instructions
- Chop both cabbages, place in a medium sized bowl. Shred carrot and add to the cabbage mix.
- Cover vegetables with red wine vinegar, half & half, mayonnaise, and blue cheese. Toss carefully until well combined.
- Top with fresh blue cheese crumbles to serve.
I know what we’re missing, a huge bun filled with juicy barbeque to smoosh this on top of.
Oh wait this bqq is exactly what I was looking for.
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