Blue Cheese Coleslaw

Does this ever happen to you?  A friend asks you for a recommendation of something to make for a family gathering, party, etc. You think about it for a second, and say, YES, I know exactly what you should make.  You then go into details about how easy, delicious, addictive, whatever it is, and by the time you are done you know that you are going to have to make it now, too.  Sometimes, talking someone else into making something is the quickest way to talk yourself into it. 

And so it went last week when I recommended Blue Cheese Coleslaw to one of my friends.  So, I wound up making this oh-so-delectable slaw to bring to Easter dinner over the weekend.  Now, this isn’t just any old coleslaw.  Did I mention that it has blue cheese in it?  There’s lots of other stuff, too… but, um, did I mention the blue cheese?  If you’re like me, and think there are only two types of people in the world (people-who-like-blue-cheese and people-who-are-insane), you have to give it a try. 

I realize I’m not inventing the wheel here or anything.  I know that a lot of people have had this before.  But on the off-chance that you haven’t, well, you can thank me later.

Blue Cheese Coleslaw

Use the best blue cheese you can get here; it makes a huge difference.  Also, you can substitute pre-packaged coleslaw mix (a 16 oz bag should do it) for all or some of the veggies.  I’ve done it, and everyone raves about it all the same.

This stuff is pretty good with just about anything; we had it with ham for Easter.  Now that I’m thinking about it, though, I bet it would be to die for with pulled pork sandwiches.  If anyone tries it, let me know how it is!

 2 cups thinly sliced green cabbage

1 cup thinly sliced red cabbage

½ cup thinly sliced carrots

4 stalks celery, thinly sliced

4 green onions, thinly sliced, including some green parts

1/3 cup mayonnaise

2 lemons, juiced

1 cup crumbled blue cheese

Once you have all your veggies sliced up, toss the cabbage, carrots, celery, and green onions all together in a large bowl. 

 

In a small bowl, mix the mayo, lemon juice, and blue cheese and stir to combine.  Pour this dressing over the veggie mix, and toss it all together.  You can eat it right away, or even better, cover it with plastic wrap and put it in the fridge for a few hours before eating it.  The flavors really benefit from some quality time together.  However, I find that I benefit from quality time with this coleslaw, so you’ll have to weigh the pros and cons for yourself.

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