• Slaw:
    • 3 cups Shredded white cabbage
    • 3 cups shredded red cabbage
    • 2 green onions, thinly sliced
    • ½ cup mayonnaise, recipe follows
    • ¼ cup buttermilk
    • 1 teaspoon minced garlic
    • ½ cup crumbled blue cheese, divided
    • Salt and freshly ground black pepper
  • Mayonnaise:
    • 1 large egg
    • 1 large egg yolk
    • 2 teaspoons fresh lemon juice
    • 1 teaspoon Dijon mustard
    • 2 tablespoons water
    • ½ teaspoon salt
    • 1 ½ cups vegetable oil or olive oil
    • teaspoon cayenne, optional


Place the egg, egg yolk, lemon juice, mustard, 1 tablespoon of the water, and the salt in a food processor or blender and process for 20 seconds. With the motor running, start to pour the oil in a thin stream through the feed tube, processing until the mixture begins to thicken. When half of the oil has been incorporated, add the remaining tablespoon of water. With the motor running, add the remaining oil in a thin stream, processing until incorporated. Adjust the seasoning to taste, with salt and cayenne, if desired. Cover, and refrigerate. The mayonnaise will keep, stored in an airtight container in the refrigerator for up to 1 day.

Combine white and red cabbage and green onions in a medium bowl. In the bowl of a food processor or blender, combine the mayonnaise, buttermilk, garlic, 1/4 cup of the blue cheese, a pinch of salt and freshly ground black pepper. Process dressing until smooth. Pour dressing over cabbage mixture and sprinkle with remaining blue cheese, tossing to coat. Adjust seasonings with salt and pepper, to taste. Cover and chill for 3 to 4 hours.

Salads, Vegetarian
MacGourmet downloadBlue Cheese Slaw. To import, drag image to your MacGourmet recipe box.