Coleslaw with Blue Brie Dressing Recipe
Mother's Day Recipes and Menus



Coleslaw with Blue Brie Dressing
Serves 8

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 Abbey 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

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.


Recipe from Razzle Dazzle Recipes
All graphics by Debbie