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Blue Cheese Slaw
David Hagedorn credits this recipe to Jeff Tunks, at Acadiana, a DC restaurant that features Southern Louisiana
style cooking. We have modified the procedure to incorporate brining.
| 1/3 head green cabbage (about 2 cups), finely shredded |
1 small carrot, chopped |
| 2 t. sea salt |
2 T. red onion, cut in thin strips |
| 1/4 c. green bell pepper, cut in julienne strips |
2 oz. Maytag blue cheese, crumbled |
| 1/4 c. mayonnaise |
1 t. lemon juice |
| freshly ground black pepper to taste |
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- Combine the cabbage and carrot in a colander, and toss with the salt. Set over a
large bowl and allow the cabbage to wilt, 1-4 hours.
- Remove the colander from the bowl and rinse the slaw with cold water. Return the
colander to the bowl and press the slaw with a paper towel to dry.
- Remove the slaw to a dry bowl, add the remaining ingredients, and toss. Cover and
refrigerate for several hours before serving.
4 servings
Source: David Hagedorn, The Washington Post, July 7, 2010
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