Combine tangy Clemson Blue Cheese with crunchy mild cabbage for a tasty Carolina-style side salad. This Clemson Blue Cheese coleslaw recipe is quick, easy, and always a hit with bleu cheese lovers. The distinct boldness of blue cheese helps this coleslaw to pair well with grilled pork chops, chicken, and steaks.
Where to Find Fresh Organic Vegetables Near You This August
As a Charleston chef who wrote seasonal menus based on what was fresh at the farmer’s market, I fully respect the farm-to-table community connection. Years of searching for consistent local herb and vegetable farms has been brought together for locals and visitors alike. Y’all are welcome to get some fresh air and produce from a farmer’s market this Summer.
Clemson Blue Cheese Coleslaw
Clemson blue cheese gives this salad slaw a tangy freshness that pairs well with chops and steaks.
Servings 2 people
Equipment
- 1 Vegetable peeler
- 1 Vegetable / cheese grater
- 1 Mixing bowl, medium size
Ingredients
- ¼ Head Green Cabbage Remove outer leaves and core, rinse, drain, and shred.
- 1 Small Carrot Rinse, peel, and shred.
- ¼ Small Onion, white or Vidalia Peel and dice
- 4 Ounces Clemson Blue Cheese Substitute with Roquefort bleu cheese.
- 4 Ounces Sour Cream
- 2 Tablespoons Mayonnaise Duke's Lowfat is preferred.
- 1 Teaspoon Honey
- ⅛ Teaspoon White or black ground pepper
- ⅙ Teaspoon Salt, to taste
Instructions
- Wash and prepare vegetables. Lightly toss together in a strainer over a bowl to combine.
- Combine mayonnaise, sour cream, honey, salt, and pepper to a mixing bowl and stir to combine. Gently fold in the blue cheese to combine.
- Top the mixture with drained vegetables. Lightly toss together in a strainer over a bowl and fold together with a spatula. Mix together well.
- Allow this dressing about 30 minutes refrigerator time to soften the cabbage and flavors to "marry."
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