Name: Coleslaw with Apples and Blue Cheese
Total time: 1 h 55 min
Ingredients: 1 medium head green cabbage , quartered, cored, and shredded (see Best Way to Shred Cabbage, related); 1/2 small onion , shredded on box grater; 2 teaspoons salt; 1/2 cup mayonnaise (see The Real Deal, related); 1/4 cup sour cream; 1 tablespoon cider vinegar; 2 teaspoons sugar; 1 Granny Smith apple , cored and cut into 1/4-inch matchsticks; 1/4 teaspoon pepper; 1/4 cup crumbled blue cheese; 1/4 cup toasted, chopped walnuts

Why This Recipe Works

It was important to salt the shredded cabbage for our Coleslaw with Apples and Blue Cheese to remove excess water before dressing it. Allowing the salted cabbage to sit for at least one hour drained off most of the liquid. For the dressing, cutting the mayonnaise with a bit of sour cream improved the texture and added richness and a pleasant tang. Granny Smith apples had a sturdy crunch and tart bite that worked well in our Coleslaw with Apples and Blue Cheese. We cut the apples into matchsticks so we could easily mix them with the cabbage. Since precrumbled blue cheese can taste bland and have a dry texture, we used a chunk of blue cheese, crumbling it just before using.

Before You Begin

After step 1, the salted, rinsed, and dried cabbage mixture can be refrigerated in a zipper-lock bag for 24 hours.

Instructions

SALT CABBAGE Toss cabbage, onion, and salt in colander set over bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, and dry well with kitchen towel.

DRESS SLAW Whisk mayonnaise, sour cream, vinegar, sugar, pepper, apple, blue cheese, and walnuts in large bowl. Stir in cabbage mixture and refrigerate until chilled, at least 30 minutes. Serve. (Coleslaw can be refrigerated in airtight container for 2 days.)

Gift This Recipe

Enjoyed this dish? Let others know by sharing it as a gift recipe.

Appears In

Magazine

June / July 2009

0 Comments

Posting Guidelines