Coleslaw with Blue Brie Dressing
1 Granny Smith apple, cored and peeled
1 tablespoon fresh lemon juice
1 small head green cabbage, quartered and cored
1 small head red cabbage, 8 leaves set aside for plating, the rest
quartered and cored
1 carrot, peeled
1/2 cup thinly sliced green onions
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon caraway seeds
For the dressing
4 ounces blue Brie cheese or other creamy blue cheese, cubed
1 cup heavy cream
1/2 teaspoon sugar
2 tablespoons cider vinegar
Salt and pepper to taste
2 tablespoons extra virgin olive oil
For the garnish
1/4 cup minced fresh chives
Instructions: Using the large holes of a box grater, shred the apple
into a large bowl and toss with the lemon juice to prevent discoloring.
Shred the green cabbage, red cabbage and carrot into the bowl. Add the
onions, salt, pepper and caraway seeds and toss.
To make the dressing: In a blender or food processor, process the cheese
and cream until smooth. Add the sugar, vinegar, salt and pepper and
blend again for 30 seconds. With the machine running, gradually add the
olive oil and blend until the sauce thickens, about 15 seconds. Pour
over the salad and toss until thoroughly coated. Cover and refrigerate
at least 1 hour and up to 12 before serving.
To serve, place a red cabbage leaf on each of 8 salad plates and spoon
some of the salad onto each leaf. Sprinkle with the chives.
Per serving: 285 calories, 8 g protein, 23 g carbohydrate, 19 g fat (10
g saturated), 51 mg cholesterol, 411 mg sodium, 8 g fiber.