I’m not normally a coleslaw fan. Ever since I was a kid, it’s never been a favorite. I don’t know if I didn’t like the sweetness of some slaws or the tanginess. Whatever, if it was on the table, I may take a dollop out of politeness, but not with any gusto.
Until about five or six years ago when I had this amazing blue cheese cole slaw. The tang of the cheese isn’t a vinegary tang, it’s smooth and marries perfectly with the crunch of the cabbage. I make this all summer long and love it. I’ve even made the dressing on occasion by itself and used it on green salads. Yummmm!!!
I’ve named it for the friend who gave me the recipe. She even won an award for this one!
No picture (what was I thinking, not taking a picture of this stuff??) But I’ll be having some this weekend. I’ll snap one and add it later.
Abbie’s Blue Cheese Coleslaw
1 med green cabbage (about 2 lbs) thinly shredded (about 12 cups)
1 small red onion, slivered
1/4 C chopped parsley
1 T sugar
1 t salt
1/4 C tarragon wine vinegar
1/2 C each sour cream and may
1 C crumbled blue cheese
In a large bowl, lightly mix cabbage, onion, and parsley.
In a medium blow, mix sugar and salt, add vinegar and stir until sugar dissolves. Mix in sour cream and mayo, then fold in cheese.
Pour dressing over cabbage mixture. Mix lightly to coat with dressing. Cover and refrigerate for 30 minutes to 3 hours to blend flavors.