Friday, March 5, 2010

Creamy Cheese-y Cole Slaw

Here's what Farmer John had for us at the Silver Lake pick-up this week:

Baby bok choy
Green garlic
Texas mustard
Baby dill
Tat soi
Red and green romaine

There are hundreds of recipes for cole slaw. Some are creamy, others are tangy. Most are made with cabbage, which is an excellent source of vitamins C and K.

This rich cole slaw is made with blue cheese and crumbled bacon. If you're a vegetarian, or if you don't eat bacon, you can leave it out.

Creamy Cheese-y Cole Slaw

6 C finely shredded fresh cabbage
1/2 medium red or sweet onion, finely chopped (or more to taste)
2 T chopped fresh parsley, optional
1/2 C buttermilk
1/4 C mayonnaise
1/2 C crumbled blue cheese
1/4 C crispy fried, crumbled bacon
salt and pepper to taste

1. In a large bowl, toss the cabbage with the onion and parsley.

2. In a small bowl or a measuring cup whisk together the buttermilk and mayonnaise until smooth.

3. Pour the buttermilk dressing over the cabbage mixture. Add the blue cheese. Mix well until the cole slaw is coated with the dressing.

4. Season with salt and pepper to taste.

5. Refrigerate for one hour or longer. Cole slaw keeps well in the refrigerator for several days, though the cabbage will become less crisp over time.

6. Before serving, stir in the crisp crumbled bacon.



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