Coleslaw with Apples and Blue Cheese
From Cook's Country
It was important to salt the shredded cabbage for our Coleslaw with Apples and Blue Cheese to remove excess water before dressing it. Allowing the salted cabbage to sit for at least one hour drained off most of the liquid. For the dressing, cutting the mayonnaise with a bit of sour cream improved the texture and added richness and a pleasant tang. Granny Smith apples had a sturdy crunch and tart bite that worked well in our Coleslaw with Apples and Blue Cheese. We cut the apples into matchsticks so we could easily mix them with the cabbage. Since precrumbled blue cheese can taste bland and have a dry texture, we used a chunk of blue cheese, crumbling it just before using.
Serves 8 to 10
After step 1, the salted, rinsed, and dried cabbage mixture can be refrigerated in a zipper-lock bag for 24 hours.
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