Everyone Needs a Great Coleslaw Recipe

It’s a kitchen staple that is so versatile. We serve it with burgers, grilled brats, pulled chicken/beef/pork sandwiches, Rachels (Rubins with coleslaw instead of sour kraut), wraps, and oven-baked fish. But coleslaw can have a bad reputation – and – rightly so. Too many slaws have the cabbage swimming in mayo, resulting in watery/soggy/oily yuck. Good slaw needs a balance of tartness, tanginess, a hint of sweetness, and a crunchy texture. After trying numerous recipes, we’ve decided this one fits the bill. And as with most things, blue cheese makes it delicious.

Even Craig, who used to be a coleslaw-hater, likes it. The original recipe is based on The Barefoot Contessa’s Roquefort coleslaw but has a smaller ratio of dressing to vegetables, less mayo that is supplemented with plain fat free or low fat yogurt, and a bit less blue cheese. And it's really easy and works fine with store-bought pre-shredded coleslaw mix.

Blue Cheese Coleslaw

Serves 3 to 4

1/2 small head green cabbage (or about half a bag of cabbage-carrot slaw)

2 carrots, scrubbed and peeled

1/4 C low fat mayonnaise

1/4 C fat free or low fat plain yogurt

1T Dijon

2t whole grain mustard

1T cider vinegar

1/2 t celery salt

lots of freshly ground black pepper

1/4 C parsley

1/4 C good blue cheese or gorgonzola – may be a little more to taste

Cut the cabbage in half and then in quarters and cut out the core. Using a food processor with the slicing blade, prepare the cabbage into slaw texture. Place the slaw into a medium bowl. With the shredding blade of the food processor, proceed to process the carrots. Add to the bowl with the cabbage.

In a medium bowl, whisk together the mayonnaise, yogurt, both mustards, vinegar, celery salt, and pepper. Pour the dressing over the grated vegetables and combine to moisten well. Add the crumbled blue cheese and parsley and toss. Cover and refrigerate for several hours to allow the flavors to meld.

 

This easily doubles and keeps well in the frig for a day or two. Serve it cold or at room temp.