Our Big Family Kitchen

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Blue Cheese Coleslaw

By Martha 'Minnie' (Leusch) Branion·Originally from Aunt Laura's 2003 cookbook

Ingredients

  • 6 Cups Cabbage [about 1/2 large head]
  • 1 Cup Radishes, sliced thin
  • 1/4 Cup Parsley, minced
  • 1 Cup Sour Cream
  • 3 Tablespoons Wine Vinegar
  • 1/2 Teaspoon Salt
  • 2 Ounces Blue Cheese, crumbled
  • 1 and 1/2 Cups Celery, sliced diagonally
  • 1/2 Cup Green Pepper, chopped
  • 3 Green Onions with Tops, sliced
  • 1/2 Cup Mayonnaise
  • 1 Tablespoon Sugar
  • 1/2 Teaspoon Ground White Pepper
  • Cherry tomatoes, to garnish

Method

  1. Cut cabbage in thin slices or use a processor with the slice blade.
  2. Put all the vegetables in a large bowl.
  3. Blend sour cream, mayonnaise, wine vinegar, sugar, salt and pepper.
  4. Toss dressing with vegetables and blue cheese.
  5. Blend at least 3 to 4 hours to blend flavors.
  6. Garnish with cherry tomatoes before serving.

Family note

Aunt Martha found this recipe in the Chicago Tribune and we have certainly adopted it as our own! It is a great addition to a picnic type dinner or to a cold buffet. Aunt Nancy always pulls some of the coleslaw out for Uncle Tom before adding the blue cheese!