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Monday, May 31, 2010

Blue Cheese Cole Slaw

When I saw the recipe for Blue Cheese Cole Slaw on Closet Cooking, I immediately knew how I'd use up some more of my farmer's market blue cheese. The thing is, I don't even like cole slaw. I'd choose no side over a side of cole slaw and yet something about this recipe enticed me.

It was a wise decision. This slaw may not look all that different from your typical mayo-cabbage mixture, but its flavor is vastly different. Its full of moisture without being heavy and full of that tangy blue cheese flavor. I found myself sneaking bites of this when I prepared it the night before we planned to eat it. Leftovers keep well, so don't be afraid to make a larger batch of this and enjoy for several days. We ate this plain, and also on some sandwich wraps also inspired by Closet Cooking (that I'll post tomorrow).

Blue Cheese Cole Slaw
*recipe for 2 side dish servings or 4 sandwich filling servings

-2 cups cabbage (shredded)
-1 carrot (shredded)
-1/4 cup mayonnaise
-1/4 cup sour cream
-2 tbsp grainy mustard
-1 lemon (juice)
-salt & pepper, to taste
-1/4 cup blue cheese (crumbled)
-1 handful parsley (chopped)

1. Mix the cabbage and carrot in a large bowl.
2. In a separate bowl, combine mayo, sour cream, lemon juice, salt, pepper, and mustard.
3. Mix wet ingredients in with the cabbage. Add parsley and blue cheese. Mix well.
4. Cover and refrigerate until serving (make at least a few hours in advance).