Bleu Cheese Cole Slaw with Honey-Cider Dressing

Monday, July 6, 2009

When we do a bbq at our house, cole slaw is a must. And since we're huge fans of bleu cheese and pecans, this recipe was a no-brainer. I substitute honey for sugar which is commonly used in the dressing, and I find it gives the cole slaw a deeper, more well-rounded flavor that complements any bbq sauce. We like to serve it with bbq ribs or pulled pork, but it's fabulous even on its own with a corn bread muffin!

Bleu Cheese and Pecan Cole Slaw with Honey-Cider Dressing
2 10 ounce bags of shredded cabbage + 1/2 of one 10 ounce bag
1 red onion, thinly sliced
3 carrots, peeled then grated
1 cup chopped pecans
4 ounches bleu cheese, crumbled by hand (recommended: Point Reyes bleu cheese)

For the Dressing:
2 cups good quality mayo (recommended: Hellman's/Best)
4 tbsp Dijon mustard (recommended: Grey Poupon)
2 tbsp apple cider vinegar
2 tbsp honey (recommended: orange honey)
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

In a very large bowl, combine the shredded cabbage, red onion, and carrots. Set aside.

In a seperate bowl, combine the mayo, Dijon mustard, cider vinegar, honey, salt and pepper and whisk together vigoriously. (Tip: use room temperature mayo so it combines better and makes a smoother dressing). Pour dressing over cole slaw cabbage mixture, and combine very well, making sure everything is coated well. Cover and refridgerate for at least 4 hours (better if overnight).

Before serving, toss half the pecans and bleu cheese into the cole slaw mixture and combine well. Top with remaining half of pecans and bleu cheese and serve cold or at room temperature.

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