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!
Ingredients (serves 2)
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
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
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.
Place all of the ingredients into a medium bowl. Add the dressing and toss until everything is very well mixed.
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.