Wednesday, July 21, 2010
The Best Blue Cheese Cole Slaw EVER!
Janet here: I have always been a fan of good cole slaw, i.e. the stuff that allows enough of the crunchy tasty deliciousness of the cabbage to come through rather than the glop that so often passes for cole slaw in restaurants. I figured the Barefoot Contessa, one of my culinary goddesses as regular readers know, was probably on to something with the addition of blue cheese. What I did not expect was to be transported into blue cheese rapture. If you love blue cheese, you will. love. this. Make it now.
Adapted from The Barefoot Contessa at Home
makes enough for 6 unless you go crazy and eat most of it yourself
1/2 small head green cabbage
1/2 small head red cabbage
3 carrots grated
1 1/2 cups maynonnaise
1/4 cup Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup blue cheese
2 tablespoons dried parsley
Slice up the cabbage however you want to make it look like cole slaw. I cut the cabbage in half and then into slices and then into bite-sized pieces. People who have food processors can use that. The key is not to include the cabbage core and not to make the pieces too thick. Add them to a large bowl. Grate the carrot however you want. I used an old-fashioned hand grater. Fancy people will use food processors — and get done a lot quicker. Add to the bowl.
In a medium bowl, whisk together the mayo, cider vinegar, celery seeds, salt and pepper. Add the cheese and parsley. Add to the veggies and toss. Refrigerate for a few hours to allow the flavors to meld. Serve cold or at room temperature
Rachel here: Ok, so obviously I love blue cheese (it's mentioned in my post about foods I couldn't wait to eat once M was born) and I definitely love cabbage and so this cole slaw sounds nothing short of divine. Unfortunately, as John and I learned the hard way one evening a few weeks back, M doesn't do cabbage (supposedly lots of babies don't...and though she's a big spitter upper anyway, the fireworks after I ate cabbage caught our attention and have been avoided since I've steered clear of it). So anyway, I guess I'm going to have to add this recipe to my NEW list of foods I can't wait to eat once M and I are no longer attached at the breast. (I know I wrote yesterday that I love a good list, but I am getting a little tired of making lists of foods I love but can't eat...just so you all know).