Like so many of my favorite food ideas, I truly hesitate to call this a recipe. It is merely a simple inspiration, and you should mix it up and add or omit as you see fit. To my surprise, my daughter and committed vego-phobe absolutely loves this one. I think it even surprises her, since it has actual vegetables in it. I recommend using bagged cole slaw. I used cabbage this time because it was on sale, in which case you can just throw in shredded carrots to the list.
Mix in whatever amounts you choose. The cabbage is fairly hearty so you can put the dressing on about 15 or 30 minutes early if you are dealing with a lot of things. But I like it crisp, so I avoid having it sit too much longer than that. I know several people who have munched on it the second day after it had spent the night in the fridge and they have told me that it is still delicious. But if I were making it ahead of time I would prepare all the veggies, add the cheese and bacon and let it sit in the fridge “undressed” until the last minute.
|Blue Cheese Cole Slaw|| |
- 1 bag of shredded cabbage (or shred a head of cabbage and add some shredded carrots)
- 1 jar of Marie’s or another brand of thick blue cheese dressing
- 5 or 6 (or more) slices of crisp bacon, crumbled
- ½ cup blue cheese crumbles
- 1 apple, coarsely chopped
- In a large bowl, combine all of the above ingredients and toss to combine.
I love this with barbecue, particularly brisket. I also serve it with grilled sausages. It would be a great side to take to a picnic. One little idea…many people use lemon juice to keep their apples from browning.
Apple Prep Tip: I use chopped apples on all kinds of things and I don’t like lemon flavor on my apples so I give my apples a little salt water bath. Simply put about a teaspoon of table salt in a medium bowl of water. Let the salt dissolve. Place your chopped or sliced apples in the salt water for a moment or two. Remove them to a paper towel to drain. That’s it. This is a great trick if you are sending sliced apples with your kids for lunch and it is extremely helpful in that it allows you to chop apples early for whatever dish you are making.
For those of you who, like me, were not born with a French accent, there is this wonderful term that I learned several years ago that you can add to your snooty French cooking repertoire if you have not already. It is “mise en place” (pronounced “meez on plos” sort of) which means “everything in place.” The idea behind it is that you should, if you were born with a Texas accent, “get all your @#$&* together” before you begin. This is why Martha can make any dish on the planet in 15 minutes or less. Some wonderful intern has laid out all of the ingredients, measured and chopped them, and had them sitting about in perfect order before Martha hits the stage. All hail Martha.