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Side Dish

Blue Cheese Cole Slaw

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  • 3/4 cup thin sliced red cabbage
  • 1 cup thin sliced green cabbage
  • 1/2 cup thin sliced napa cabbage
  • 1/2 cup sliced radicchio
  • 1/4 cup thin sliced spinach


  • 1/2 cup + 1 Tablespoon mayonnaise
  • 2 Tablespoons honey
  • 1/4 teaspoon celery seeds
  • 3/4 teaspoon lemon zest
  • 1/4 teaspoon Tabasco
  • 3/4 tablespoon Dijon style mustard
  • 4 teaspoon lemon juice
  • 3 tablespoons apple cider vinegar


Add these goodies just before serving:
1/2 cup dried cranberries
3/4 cup bleu cheese crumbles
1/2 cup candied pecans or walnuts

Slice and then wash all the greens. Toss them together and refrigerate. In a separate bowl, combine the ingredients for the dressing. Keep dressing covered and refrigerated until you’re ready to serve.

Just before serving, toss the dressing with the greens then add the cranberries, blue cheese crumbles and candied nuts. Toss again and serve. 12 Servings Mary Crafts

Chefs notes: You can prepare the greens and dressing the night before, be sure to keep them refrigerated until you’re ready to serve.


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