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Apple & Blue Cheese Coleslaw

Recipes & Entertaining Ideas

Apple & Blue Cheese Coleslaw

Marc J. Sievers

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I admit that I have not always been a fan of coleslaw. More often than not, it can be tasteless and the runny texture leaves a lot to be desired. What I do love are interesting, complex flavors and my Apple & Blue Cheese Coleslaw (originally in my second book, Table for Two) is full of unexpected ingredients! Instead of tossing cabbage with just mayo and sour cream, I thought I would shake up the traditional recipe by adding a tangy blue cheese dressing, crisp granny smith apples, golden raisins, and lots of fresh herbs.  The result is a crowd-pleasing dish that has become a staple at client dinner parties as well as on my own table!

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Ingredients (serves 2)

Dressing

  • Mayonnaise – ¼ cup

  • Crème Fraîche – ¼ cup

  • Blue Cheese – 3½ ounces (Danish variety recommended)

  • Half & Half – 1 tablespoon

  • Garlic – 1 clove, crushed using a garlic press

  • Champagne Vinegar – 2 teaspoons

  • Sea Salt – ¼ teaspoon

  • Black Pepper – ¼ teaspoon

 Slaw

  • Red Cabbage – 8 ounces, shredded

  • Golden Raisins – ¾ cup

  • Granny Smith Apple – 1 medium, ½-inch diced

  • Scallions – 2 tablespoons, white and light green parts, thinly sliced

  • Parsley – 2 tablespoons, fresh, finely minced (Italian flat leaf parsley recommended)

  • Basil – 1½ tablespoons, fresh, finely minced

  • Sea Salt – ½ teaspoon

  • Black Pepper – ¼ teaspoon, freshly cracked

Directions

Dressing

  1. Place all of the ingredients into a small bowl of a food processor fitted with a steel blade.  Pulse until well mixed, but still chunky.  Set aside.

Slaw

  1. Place all of the ingredients into a medium bowl.  Add the dressing and toss until everything is very well mixed.

  2. Serve immediately, or chilled.

TIP: This recipe is a perfect make-ahead option, as it actually tastes better the next day as it sits in the refrigerator allowing the flavors to meld and blend together.

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