Peppery Blue Cheese Slaw
Yield
6 servingsPrep
20 minCook
0 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
cabbage
shredded |
|
| ½ | cup |
sweet red bell peppers
hot, bottled, or 2 each slivered jalapeno peppers |
|
| ¾ | cup |
mayonnaise
|
|
| ¼ | cup |
limes
or lemon juice |
*
|
| ¼ | cup |
white wine vinegar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| ½ | cup |
blue cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
cabbage
shredded |
|
| 118 | ml |
sweet red bell peppers
hot, bottled, or 2 each slivered jalapeno peppers |
|
| 177 | ml |
mayonnaise
|
|
| 59 | ml |
limes
or lemon juice |
*
|
| 59 | ml |
white wine vinegar
|
|
| 2.5 | ml |
salt
|
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
black pepper
to taste |
*
|
| 118 | ml |
blue cheese
crumbled |
|
Directions
In a large bowl, combine the shredded cabbage and peppers.
In a smaller bowl, whisk together the mayonnaise, lime juice, vinegar, salt and sugar.
Add pepper to taste.
Pour over cabbage, mix well and refrgierate for at least 1 hour.
Before serving, add the blue cheese and mix well.
