Blue Cheese Coleslaw
4 to 6 servings
A creamy blue cheese dressing coats shredded cabbage, celery and carrots for a tangy, rich slaw.
| 85 g crumbled blue cheese, plus more for serving | Microwave blue cheese 20 sec, stir smooth | Stir in buttermilk, sour cream, mayo, lemon, garlic & pepper | Add dressing, toss, top with pepper & blue cheese |
| 120 ml buttermilk | |||
| 60 ml sour cream or whole-milk Greek yogurt | |||
| 60 ml mayonnaise | |||
| 45 ml lemon juice | |||
| 1 large garlic clove, finely chopped or grated | |||
| Salt and black pepper | |||
| 900 g thinly sliced green or red cabbage (about 10 cups) | Toss cabbage, celery & carrots with salt | ||
| 4 celery stalks, thinly sliced, plus any leaves | |||
| 2 carrots, grated on the large holes of a box grater |
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