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Confetti Coleslaw With Juniper Berry Infused Blue Cheese

Course Side Dishes
Servings 8 people

Ingredients

The Slaw

  • 1 pound Green Cabbage
  • 1/2 pound red cabbage
  • 4 Carrots

Blue Cheese Dressing:

  • 1 cup sour cream
  • 2 tablespoons Whole Milk
  • 1/2 cup mayonnaise
  • 4 ounces blue cheese The Blue Jay, juniper berry infused blue cheese
  • 1/4 teaspoon Salt
  • 1 1/2 teaspoon Roasted Garlic
  • 2 teaspoon celery salt
  • 1/2 teaspoon celery seed
  • 2 teaspoon Red Wine Vinegar

Instructions

The Slaw

  • Rinse and remove first two layers of leaves from both cabbages. Cut in half and remove core. Slice cabbage into ¼ inch slices and then chop into ¼ inch pieces. Cut carrots into ¼ inch slices. Set to the side.

The Blue Cheese Dressing

  • Combine all the ingredients and mix together thoroughly. Add to diced cabbage and carrots. Mix thoroughly. Chill for a couple hours. Stir before serving (the moisture from the cabbage will separate from the sauce).

Notes

LEFTOVER COLESLAW
BBQ Pork Burgers with Confetti Coleslaw
Add your favorite barbeque sauce to ground pork (about 1/3 cup per pound). Form into burgers. Grill till well done. Toast Kaiser rolls on the grill. Top BBQ Pork Burgers with confetti coleslaw and serve.