COLESLAW with GORGONZOLA
Adapted via Ina Garten
Serves 6 to 8
♦ 1/2 green cabbage (small head)
♦ 1/2 red cabbage (small head)
♦ 4 large carrots (scrubbed or peeled)
♦ 1 1/2 cups good mayonnaise
♦ 1/3 cup stone-ground dijon mustard
♦ 2 tbsp apple cider vinegar
♦ 1 tsp celery salt
♦ 1/2 tsp kosher salt
♦ 1/2 tsp fresh ground black pepper
♦ 3/4 cups Gorgonzola, crumbled
♦ 1 cup fresh parsley leaves, chopped
Cut the cabbages in half and then in quarters and cut out the cores. Thinly slice each cabbage head, and transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Repeat the process with the carrots, julienning the carrots into thin matchsticks. Transfer to bowl with the cabbages.
In a medium bowl, whisk together the mayonnaise, the mustard, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.
Read more about this dish and my musical pairing by clicking HERE.