Irish Coleslaw with Blue Brie Dressing

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Irish 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 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

 

 

 

 

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.

 

Serves 8

 

Author: Adapted from " The Irish Heritage Cookbook, " by Margaret M. Johnson

(Chronicle Books, 1999).

Source: SF Gate

Formatted by Chupa Babi: 03.12.08

 

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.

 

I love using two cabbages, both of which I have in my garden right now, and

Granny Smith apples which I still have in my cellar. The blue cheese is a nice

addition to the traditional creamy dressing. I didn't have Irish blue Brie, so I

used Point Reyes Blue cheese. Serve the coleslaw on a leaf of red cabbage and

garnish with a sprinkle of chives.

 

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