With summer sneaking up on us, cold salads are a welcome addition to barbecues and picnics. Okay, to be honest, my engineer doesn’t do picnics, but he does love barbecue! While no one is a stranger to coleslaw, it’s a pretty straightforward dish and can be very bland. Tossing chopped cabbage in mayonnaise is just not all that appetizing.
In going through my Grandmother’s recipes, I found a mayonnaise-based salad dressing that she sometimes used on salads, including an apple slaw salad she often made. On its own, this dressing adds a sweet tang to fresh salads. I knew it would be great for coleslaw but wanted another layer of flavor… blue cheese was just the right touch.
Add this to Island Pork Tenderloin sliders on Mom’s Hot Rolls for one of our favorite flavor combinations.
Blue Cheese Coleslaw
1 cup mayonnaise, we use Duke’s or Hellman’s
¼ cup sugar
2 tablespoons apple cider vinegar
½ teaspoon kosher salt, or to taste
¼ teaspoon freshly cracked black pepper, or to taste
¼ cup blue cheese, crumbled
4-6 cups slaw mix, about 1-1/2) 14-ounce packages
In a large bowl, combine the mayonnaise, sugar, cider vinegar, salt, pepper and the crumbled blue cheese, stirring and blending the blue cheese into the dressing. It’s okay if some of the chunks of blue cheese remain.
Toss in half of the slaw mix, stirring to coat before adding the remaining mix.
Chill for about 30 minutes before serving. If you have leftovers, cover and refrigerate. As the coleslaw sits it will “wilt” slightly, but you can toss in additional slaw mix to freshen it.