Blue Cheese Coleslaw

By KeyIngredient

Ingredients

• Dressing:
• 1 large head green cabbage or 2 bags coleslaw mix
• 1/2 cup chopped or grated carrot (1 medium carrot)
• 1 oz. crumbled blue cheese, or a bit more to taste (1 oz. is about 1/4 cup loosely packed crumbled blue cheese)
• 1/2 cup buttermilk
• 1/2 cup mayo (I used light mayo, do not use fat free which has added sugar)
• 2 T apple cider vinegar
• 2 T Splenda or sugar (or more to taste)
• salt and fresh ground black pepper to taste

Details

Adapted from kalynskitchen.com

Preparation

Step 1

Remove outer leaves from cabbage, cut through center and remove corne then chop cabbage well. I like to cut the cabbage into thin slices, then turn cutting board the other way and coarsely chop. You can also use the food processor to buzz it a few times to get uneven sized small pieces. Grate carrot or chop into small pieces. In a bowl combine chopped cabbage and carrots.

Put dressing ingredients in food processor or bowl of immersion blender, blend well, and taste for seasoning. (I don't like my dressing too sweet and I used 2 T Splenda and thought it was just right.) Pour dressing over cabbage and combine well.

Chill 1 hour or more before serving. Season with salt and fresh ground black pepper pepper just before serving. This will keep in the refrigerator for a day or so, but it's crisper the day you make it.