Blue Cheese Coleslaw Salad |
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Prep Time: 45 Minutes Cook Time: 1440 Minutes |
Ready In: 1485 Minutes Servings: 6 |
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You won't be sorry if you try this great coleslaw variation from FoodNation w/Bobby Flay courtesy of the Pillars Restaurant. I usually give new recipes a trial run , but served this the 1st time at a dinner party because I wanted something that would be better made a day ahead. The original recipe served 30, but I amended it slightly & reduced the quantities to be more family & small dinner party friendly. I added the blue cheese just before serving & everyone loved it! Ingredients:
3/4 cup mayonnaise |
1/4 cup dijon mustard |
1/4 cup brown sugar |
1 1/2 tablespoons cider vinegar |
1 tablespoon buttermilk |
1/2 tablespoon celery seed |
1 teaspoon salt |
1/4 teaspoon pepper |
4 cups red cabbage (thinly sliced) |
1 green bell pepper (thinly sliced) |
1 large carrot (grated) |
1/2 cup onion (thinly sliced) |
1 cup blue cheese (crumbed, may use the other british variety of stilton) |
1/4 cup bacon (fried crisp & crumbled) (optional) |
1/4 cup sun-dried tomato (roughly diced) (optional) |
Directions:
1. Combine the 1st 8 ingredients at one time & mix well.
2. Prepare ea veggie ingredient & add, mixing well after ea new addition to ensure even distribution.
3. Refrigerate overnight & add blue cheese, mixing well just before serving.
4. Note: For a more asthetic presentation, I topped it off w/the crumbled bacon & diced sun-dried tomato.
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