Blue Cheese Coleslaw

crw_0115
http://pgoarelish2.files.wordpress.com/2011/01/crw_01151.jpg?w=100
  • Yield: 10 servings
  • Prep: 10 mins
  • Cook: 0 mins

Use a good strong blue cheese, such as Roquefort, in this slaw. Mexican sour cream is richer and thicker than regular sour cream, but either will work fine.

Ingredients

1head green cabbage, sliced thinly
1/2cup finely shredded carrot
1/4cup finely chopped flat-leaf parsley
3/4cup crumbled Roquefort cheese, divided
1/2cup Mexican sour cream or regular sour cream
1/2cup mayonnaise
1/2cup buttermilk
1tablespoon finely minced garlic
1tablespoon Worcestershire sauce
1/2teaspoon kosher salt
1/2teaspoon freshly ground black pepper
1dash hot sauce

Instructions

  1. Place cabbage, carrot and parsley in a large bowl and set aside.
  2. In another bowl, whisk together 1/2 cup Roquefort cheese and remaining ingredients until smooth. Pour over cabbage and toss to coat. Cover and refrigerate 1 hour before serving.
  3. Sprinkle with remaining Roquefort cheese before serving.

Recipe by Doug Hosford.

Nutritional Info *per serving

  • Glycemic Load .20
  • Calories 190
  • Fat 16g
  • Saturated Fat 6g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 4g
  • Cholesterol 7g
  • Sodium 540mg
  • Potassium 220mg
  • Carbohydrate 7g
  • Fiber 2g
  • Sugars 4g
  • Protein 5g
  • Trans Fat 0
  • Vitamin A 30%
  • Vitamin C 50%
  • Calcium 15%
  • Iron 4%
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