Thursday, May 20, 2010

Blue Cheese Cole Slaw

Ever have something not turn out quite as you'd expected, and then later you re-read the recipe and realize you did something wrong? That's kind of what happened with this cole slaw for me.

Don't get me wrong--it was DELICIOUS, but the flavor overpowered every other part of the meal. Just now, while typing this recipe, I figured out why.


2 cups cabbage (shredded) PLUS 1 carrot (shredded) OR 1 bag of pre-shredded cole slaw mix
1/4 cup mayonnaise (low fat is fine)
1/4 cup sour cream (low fat is fine)
2 tablespoons grainy mustard
Juice of 1 lemon
salt and pepper to taste
1/4 cup blue cheese (crumbled) I think this is where I messed up. I could have sworn the recipe called for 4 oz of blue cheese, and so I figured 5 would just be extra good. I think I basically quadrupled the blue cheese. Start with less--you can add more if it needs more blue cheese flavor!
1 handful parsley (chopped) I left this out

Combine the mayo, sour cream, mustard, lemon juice, salt, and pepper in a large bowl. Add the carrots/cabbage and mix to coat. Taste and add more blue cheese/salt/pepper/lemon juice as needed.

Cover and let mellow in the fridge for a few hours.

So, yeah, mine was good, but it would be even better (and palatable for those who don't LOVE blue cheese) if you used the correct amount.

If you like blue cheese, though, this is for you, and it would be awesome on a buffalo-flavored pulled chicken sandwich/wrap.

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