The Stock Pot: Sensational Sides – Blue Cheese Coleslaw
“I detest coleslaw. In fact, the whole raw cabbage thing doesn’t work for me. But your coleslaw is absolutely delicious. I think you just changed my mind.” –An e-mail from a catering client, who was, at first, adamant about not having coleslaw on his party menu – until I sent him a sample of this.
I have to admit, too, that in the past, I haven’t been the biggest fan of coleslaw because most of what you get out there is bland and, frankly, boring. So, I can understand why some folks just write it off before they even take a bite: perusing grocery deli cases, spying the shredded green mound with specks of carrots drowning in a milky pool of unseasoned, watered-down mayonnaise doesn’t help the case of this misunderstood cabbage salad. After tons of requests for another really good (and different) recipe for this barbecue essential from those who do love it, I went to work on one, keeping this in mind: with such robust and bold notes that come off the grill, a tame slaw won’t do at all. Cue blue cheese. This intensely-aromatic and insanely-flavored blue-veined cheese elevates the classic from a “ho-hum” side into a sizzling partner for your summer celebration.
Gorgeous color…crunchified bites… a rich and smooth dressing for a creamy mouthfeel with just the right amount of twang. This recipe makes a generous amount of dressing and you may not use all of it for the slaw. Keep any leftovers in the fridge – the dressing is a great dip for veggies or a tasty sandwich condiment!
- 5 ounces blue cheese, crumbled and divided
- 1 cup mayonnaise
- 1 cup buttermilk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon sugar
- 1 tablespoon champagne vinegar
- kosher salt and freshly ground black pepper
- 3 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 2 cups broccoli slaw mix
- In a bowl, combine 4 ounces of the cheese with the mayonnaise, buttermilk, garlic powder, onion powder, sugar and vinegar. Whisk to combine until smooth and season to taste with salt and pepper.
- In a large bowl, combine the cabbages and broccoli slaw. Add the dressing – a little at a time – toss well and taste. Add as much dressing to coat all the slaw nicely – you may not use all the dressing – refrigerate any left over. Scatter with remaining blue cheese on top and serve.
Planning: The slaw will keep for several days in the fridge but will become slightly less crunchy.
Product Purity: There are several different blue cheeses you can buy. Roquefort, the “king of cheese,” is my favorite – but it is a very pungent cheese. You can opt for the milder Maytag blue cheese, which is also delicious.
Presentation: The crumbled blue cheese garnish tells your guests what they’re about to savor in the slaw!
© 2013 Hutchstone, LLC. All rights reserved.
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