Wednesday, May 19, 2010
Didn't I just make coleslaw?
Yes, but hear me out:
1) It was a really nice weekend, so we grilled a lot. Slaws are my favorite sides to make when we grill, because they can be made ahead and stored in the fridge, thus allowing me to fully enjoy the grilling experience - i.e., sitting outside sipping a beer while Joe mans the grill.
2) I still had half a head each of green and red cabbage that I didn't end up needing for the first slaw.
3) This one has blue cheese! (that right there was enough to convince Joe)
Joe is a huge fan of blue cheese, so he really liked this slaw. I thought it was ok, but the blue cheese flavor was a little strong for me. I only used half the blue cheese it called for too! It was all we had left of a tub of crumbled blue cheese, so it was mostly the smaller crumbs. I wonder if each bite got more blue cheese because the pieces were so small? Or maybe that makes no sense whatsoever and I'm just not as big a fan of blue cheese as Joe is.
To go the the slaw, we made our standard BBQ bacon cheeseburgers. The burgers themselves were just seasoned with Lawry's seasoning salt, then we topped them with sharp cheddar cheese, apple wood smoked bacon, caramelized onions, and BBQ sauce, all on a whole-grain bun.
I added a cup of shredded carrots to the slaw in place of one of the cups of white cabbage, just because. I tried shredding the white cabbage just like the carrot, using the shredding blade, and it came out all small and I didn't like it. I knew I don't like it that small, but I guess I had to try it again to prove it to myself. I did the red cabbage the way I usually do, with the slicing blade, so the pieces come out bigger. Also, we were out of scallions, so we didn't use any.
Red, White, and Blue Slaw
adapted from Rachael Ray's Big Orange Book
3 tablespoons white wine vinegar
1 tablespoon sugar
1/3 cup extra virgin olive oil
Salt and pepper
1 cup crumbled blue cheese
2 cups shredded red cabbage
4 cups shredded white cabbage (to me, this is basically green cabbage)
1 bunch scallions, thinly sliced
In a large bowl (big enough for the whole slaw plus room for tossing) whisk together the vinegar, sugar, and oil. Season with salt and pepper. Stir in the crumbled blue cheese, then add the cabbages and scallions and toss to combine.
Serve immediately, or make ahead and store in the fridge for a couple of hours until ready to eat.