Tri-Color Blue Cheese Coleslaw
This is going to be your go to summer salad! If you like coleslaw, but don’t like ones that are heavy on the mayo, then this is for you. The crunchy, shredded, red and green cabbage and sweet grated carrots are tossed together with a tangy, but light, creamy dressing. Then there is the explosion of blue cheese that sneaks in there hidden in all the slaw-y goodness, finally topped with the crunch of toasted walnuts. It’s a party in your mouth! It is a stunning accompaniment to other grilled items like burgers, ribs, and all things summer.
Ingredients
- 1 Small Head of Green Cabbage
- 1 Small Head of Purple Cabbage
- 5 Large Carrots peeled
- ¼ cup Apple Cider Vinegar
- ½ cup Sour Cream
- ½ cup Greek Plain Yogurt or Mayonnaise
- 1 tsp Celery Seed
- 1 tsp Salt
- 1 ½ cup Blue Cheese Roquefort, or Gorgonzola cheese, crumbled
- ½ cup Toasted Walnuts chopped
Instructions
- Cut the cabbages in half and remove the core. Cut into wedges that will fit in the feeding tube of the food processor.
- Fit the food processor with a slicing blade, turn the machine on and slice the cabbage. Remove from food processor and place into a bowl, mix together, then measure out 10 cups of the cabbage and place in a large bowl. Reserve any extra cabbage for another use.
- Change the slicing blade to a grating blade.
- Grate the carrots, then add to the bowl with cabbage.
- In a small bowl, stir together the vinegar, sour cream, yogurt, celery seed, salt, and cheese.
- Toss the cabbage mixture with dressing.
- Top with toasted walnuts and serve immediately.
Notes
TIPS & TRICKS
-You can prepare vegetables & dressing ahead. Just assemble right before serving.
-Pull the dressing out of refrigerator 1 hour before serving to allow to warm up, then toss with slaw.
– To roast nuts: preheat oven 350º F. Place the nuts on a baking sheet and bake for 5-7 minutes. Watch carefully, they burn very quickly! Once cooled, the roasted nuts can be stored in an airtight container for several weeks.