Coleslaw (photo by hzaida)

Coleslaw (photo by hzaida)

 

This recipe is dedicated to my readers in Arizona.  The weather is cooling down which means your barbecue season is going into high gear.  I thought you could use a delicious side dish to serve at your cookouts, picnics or tailgate parties.  This is my twist on the classic coleslaw.

Coleslaw
Serves: 8 – 10

1 16 ounce bag of pre-packaged coleslaw
1 8 ounce bag of pre-packaged shredded red cabbage
1 8 ounce bag of pre-packaged shredded carrots
5 scallions, finely chopped
6 ounces mild blue cheese crumbles*
if you are preggers you can substitute with shredded cheddar cheese
1/2 cup mayonnaise, add additional as needed
2 T dijon mustard
2 T spicy brown mustard
2 T coarse ground mustard
2 T apple cider vinegar
2 twists from salt grinder and 6 twists from pepper grinder

1. In a large bowl mix the above ingredients.
2. Start with 1/2 cup mayonnaise, add additional mayonnaise as needed. 
3. Refrigerate for 1 hr. before serving.

Enjoy! From my kitchen to yours.

 

Cooking Notes

  • If you are on a budget and time is not an issue, you can substitute the pre-packaged bags of coleslaw, red cabbage and shredded carrots with the real deal.  Finely shred 1 head of green cabbage, 1/2 head of red cabbage and 5 carrots.
  • You do not want your blue cheese to overpower this dish so be careful and select something mild.  Bavarian Blue is a mild and creamy German cheese that would work nicely with this dish.
  • Start with a 1/2 cup of mayonnaise and add a dollop or two as needed.  I do not like a soupy slaw but everyone is different.
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