Cool, creamy coleslaw is a must-have at my family’s cookouts. My grandfather usually makes his secret recipe, which we refer to as “Pa’s Slaw.” This is my twist on his vinegar-based slaw that can stand on its own as a hearty side dish, not just as a sandwich topping. Go ahead and whip this up before your next picnic. It’s sure to “wow” the crowd.
½ head purple cabbage, thinly sliced
½ head green cabbage, thinly sliced
2 cups shredded carrots
1 cup dried cranberries
1 cup chopped pecans
½ cup red wine vinegar
½ cup extra-virgin olive oil
2 tablespoons sugar
1 teaspoon salt
½ teaspoon ground black pepper
6 ounces crumbled blue cheese
In a large bowl toss together the cabbages, carrots, cranberries, and pecans. In a small bowl whisk together the vinegar, oil, sugar, salt, and pepper. Stir in the crumbled blue cheese. Pour the dressing over the cabbage mixture. Toss to coat everything completely in the dressing. Refrigerate the slaw for at least 30 minutes before serving.
MAKES 6 TO 8 SERVINGS.