Monday, 24 June 2013

Incredi'blue' Cheese Coleslaw

This weekend, I decided to do a BBQ dinner inside to compensate for the lack of sunshine! Needless to say it came out pretty good. I made a few dishes that I’ll be blogging about periodically so keep an eye out. I can’t say that I’ve ever eaten this before, but I absolutely love cheese coleslaw sold here in the UK, so I decided that it would be nice to bring it up a notch and add some proper blue cheese and give it some love. Whether you’re interested in blue cheese or not, you can always try this with less blue cheese, or none at all. The recipe for the slaw is great with or without the cheese. Enjoy!

For the dressing:
½ c. mayo
¼ c. non-fat Greek yogurt
¼ c. milk
½ tsp. celery salt
1 tsp. salt
½ tsp. pepper
1 tbsp. Dijon mustard
1 tbsp. apple cider vinegar
1 tsp. sugar
2 tbsp. grated onion (about ½ onion pulp)

For the Slaw:
½ head white cabbage
½ head (or more) purple cabbage
3 carrots
½ small onion
100g blue cheese (I used Colston Basett)

To Start:
Shred by either knife or food processor, cabbage, carrot. You can do this step far in advance and mix the dressing before you serve.

For the dressing:
I find a jar works perfectly for this recipe, but if you don’t have one, use a wisk in a bowl.
Combine all ingredients (except cheese) until well mixed, and set aside in the fridge until mixing.

To finish, mix slaw and dressing, pouring a little dressing at a time. When you're at the consistancy you like crumble in the cheese. Enjoy!

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