J. ALEXANDER'S COLESLAW

By JJCR

Ingredients

• 2 TAB. CIDER VINEGAR
• 2 TAB. SUGAR
• 1/2 CUP MAYONNAISE
• 1/2 CUP SOUR CREAM
• 2 TAB. MUSTARD
• 1/4 CUP BUTTERMILK
• 1 TEA. WORCESTERSHIRE SAUCE
• 1 TEA. BLACK PEPPER
• 1/2 CUP FETA OR BLUE CHEESE CUT INTO 1/4 IN. CUBES
• 3 CUPS GREEN CABBAGE, SHREDDED, CHOPPED OR GRATED
• 1 CUP RED CABBAGE , SHREDDED, CHOPPED OR GRATED
• 1 CUP SHREDDED CARROTS
• 1/2 CUP CHOPPED PARSLEY

Preparation

Step 1

IN A MIXING BOWL, WHISK TOGETHER VINEGAR AND SUGAR UNTIL THE SUGAR DISSOLVES. WHISK IN MAYO, SOUR CREAM, MUSTARD, BUTTERMILK, WORCESTERSHIRE SAUCE, AND BLACK PEPPER.

FOLD CHEESE INTO DRESSING WITH A RUBBER SPATULA, TAKING CARE NOT TO BREAK CHEESE PIECES. THIS SHOULD BE MAKE IN ADVANCE AND REFRIGERATED FOR UP TO 2 HOURS BEFORE BLENDING WITH CABBAGE MIXTURE.

COMBINE DRESSING AND CABBAGE MIXTURE AND SERVE IMMEDIATELY.