People Finder
No-Mayo Blue Cheese Coleslaw
No-Mayo Blue Cheese Coleslaw is the cold and crunchy answer to what to serve with barbecue.
No-Mayo Blue Cheese Coleslaw is the cold and crunchy answer to what to serve with barbecue.
1 large head green cabbage, thinly sliced
2 or 3 scallions, green part only, thinly sliced
1 4 – 5 ounce wedge firm blue cheese
½ cup white wine vinegar
½ cup good olive oil
1 tablespoon kosher salt
1 teaspoon (or more) fresh ground pepper
1 tablespoon sugar
¼ cup roasted pepitas (optional)
In a large bowl, toss the cabbage and scallions together. Using your hands, gently crumble in the blue cheese, being sure that the pieces are small, nothing as large as a pea. In a small bowl (or I just use a Pyrex measuring cup), whisk together the vinegar, oil, salt, pepper and sugar until the sugar has dissolved. Pour over the cabbage and toss. Top with pepitas if using. If you want to make this ahead – the flavor actually gets better with an hour or two rest time – just add the pepitas right before you serve the coleslaw.
Click here for a printer-friendly version of this recipeTo leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, or Twitter. Or you may post as a guest.
