Who can turn down the recipe for a side dish that takes 15 minutes to prepare? No one! This is especially true during the summer when the last thing anyone wants to do is stay cooped up in the kitchen while everyone enjoys mojitos on the deck. We want to join the party too.
If your kids are anything like mine, the idea of cabbage used to have them curling up their noses in distaste, but they like cheese and they LOVE anything sweet. Their sweet tooth is likely due in large part to pregnancy cravings of chocolate-covered peanuts, chocolate cake, chocolate popsicles, chocolate and banana crêpes, and salmon — I'm not sure how the last item fits in, but they do love the ocean. Anyway...if I present a salad — Yes, even a cabbage salad! — with something sweet on top, they're in.
This coleslaw recipe is fresh, with just the right amount of bite from the blue cheese, sweet, and crunchy enough to satisfy most tastebuds, and it's even pretty.
Blue Cheese Vinaigrette
1 1/2 tablespoons crumbled blue cheese
Add all ingredients into a measuring cup and whisk well, or use a single-serve cup, blender attachment and blend. The second option gives a smooth and creamy consistency to the dressing.
Red Cabbage Slaw
candied nuts of your choice
Using the large shredding side of a grater, shred 1/2 a medium head of red cabbage. If you're handy with a knife, chop instead.
Chop 4-5 green onions to equal approximately 1/2 cup. Shred 2-3 carrots to equal 1/2 cup.
Toss the ingredients together, add 2/3 of the blue cheese vinaigrette, mix, and taste. If the salad needs more flavour, drizzle in more dressing to taste.
Serve as a side dish and top each serving with 2 teaspoons of crumbled blue cheese and a small handful of candied nuts.
Red cabbage slaw pairs well with pork tenderloin or any grilled meats, so it's perfect for summer patio meals. The salad keeps well, even once the dressing is added, and you can refrigerate any leftovers.
Recipe adapted from Eating Well