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."