"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Aunt Deb's Blue Cheese Coleslaw Recipe

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This recipe for Aunt Deb's Blue Cheese Coleslaw, by , is from The Flanagan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patricia Flanagan
Added: Saturday, August 14, 2010


1 medium green cabbage, shredded
1 small red onion, slivered (soak in ice water 30 minutes)
1 cup shredded carrot (optional)
2/3 cup red or yellow bell pepper, cut in -inch dice (optional)
cup chopped Italian flat-leaf parsley

1 Tablespoon sugar
1 teaspoon kosher salt
cup tarragon vinegar
cup each mayonnaise and buttermilk or sour cream
cup (4 oz.) blue cheese chunks or crumbles
freshly ground black pepper

Stir together sugar, salt and vinegar until sugar dissolves. Add mayonnaise and buttermilk or sour cream. (If using sour cream, you may want to thin dressing with a little milk.)

Pour dressing over vegetables and toss. (At this point, you can hold in refrigerator for a while.) Just before serving, add blue cheese and some freshly ground black pepper and toss again gently. Taste and correct seasonings.

Serve with burgers and roasted corn for a great summer dinner!

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