Red, White and Blue Slaw Salad

This super simple slaw draws it patriotic name from a mix of red and white cabbage, and a handful of tangy blue cheese. If you like your coleslaw crunchy, mix it just before you're about to serve it. Otherwise, give it a toss and let it chill out -- the vinegar will soften the cabbage up for you. You can even steal some help from the grocery store on this one by picking up one of those packages of pre-shredded coleslaw mix.

Ingredients

3 tablespoons white wine vinegar
1 tablespoon sugar (eyeball it)
1/3 cup EVOO - Extra Virgin Olive Oil
Salt and freshly ground black pepper
1 cup crumbled blue cheese
2 cups red cabbage, shredded (you can get this pre-shredded at the store)
4 cups white cabbage, shredded
1 bunch scallions, thinly sliced

Aired on:

July 4, 2008

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Yields: 6-8 servings

Preparation

In a large mixing bowl, whisk together the white wine vinegar, sugar and EVOO with some salt and freshly ground black pepper. Stir the crumbled bleu cheese into the dressing, then add the cabbage and scallions to the bowl and give everything a hearty toss.

You can serve the salad now or let it chill out in the refrigerator for a couple of hours to develop more of the flavors.