Pulled pork sandwich and blue cheese coleslaw- yum. Must be 4th of July weekend! Even people who say "I don't like blue cheese" come back and say "I was wrong. I guess I do like blue cheese" It's just that good!
BLUE CHEESE COLESLAW
2 lbs. Napa cabbage, shredded
(8-oz.) blue cheese, crumbled
1/4 c. green onions, chopped
In a separate bowl whisk:
3/4 c. vegetable oil
1/3 c. cider vinegar
2 T. sugar
2 cloves of garlic, minced
1 tsp. celery seeds
1/2 tsp. salt
1/4 tsp. dry mustard
1/2 tsp. white pepper -black is just fine, really!
In a large salad bowl mix cabbage, blue cheese, and scallions. Set aside or keep
refrigerated up to 24 hours before serving. Just before serving whisk together the oil,vinegar, sugar, celery seed, garlic, salt, pepper, and mustard. Pour over slaw and mix.
(Slaw wilts right away so make sure you are ready to serve.)
1 comment:
Hey Karen!! Can't make it this weekend unless they bring in a kitchen to the unit so we can multitask. :>) This looks so good, though, I'm gonna try it out this week. Have a happy weekend and holiday. Annie H
Post a Comment