A few weekends ago, The Texan and I went to a dinner party. It wasn’t stuffy, as the name implies. It was very laid back. There was lots of wine flowing, lots of food being grilled, and The Best Cole Slaw recipe in the world was served.
I begged for the recipe, and received it a few days later. After studying it for the better part of two weeks, I decided to tackle it – making tweaks to suit our taste buds. My taste buds were dancing. Seriously.
I started by shredding my cabbages, I used both green and purple.
Then I chopped some walnuts, and some onions.
Next up – julienned apples. One red. One green.
In another bowl, I mixed up my dressing. Mayonnaise, olive oil, dijon mustard, yellow mustard, apple cider vinegar, local honey, salt and pepper. Give it a nice whisk.
Add your dressing to your waiting slaw…and mix with YOUR HANDS. Yep, your hands. Make sure they’re clean!
Top with crumbled bleu cheese and you’re ready to eat. Now, I like to let mine sit a while before I eat it. Yesterday, I made the slaw at lunch time and we ate it during dinner. It was good then, but I just polished off another plateful and it’s even better 24 hours later! I’m telling you – this is the best cole slaw recipe.
Ingredients
- 1 head Purple Cabbage, shredded
- 1 head Green Cabbage, shredded
- 1/2 medium Onion, chopped
- 1/2 medium Red Apple, julienned
- 1/2 medium Green Apple, julienned
- 1/2 cup Walnuts, chopped
- 1/4 cup Olive Oil
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons Mayonnaise
- 2 tablespoons Local Honey
- 1 tablespoon Dijon Mustard
- 1 tablespoon Yellow Mustard
- Salt & Pepper, to taste
- 1/2 cup Bleu Cheese, crumbled
Instructions
- In medium serving bowl, combine shredded cabbages in a bowl, add onion, apples and walnuts.
- In separate bowl, whisk together Olive Oil, Apple Cider Vinegar, Local Honey, Mayonnaise, Mustards, and Salt & Pepper.
- Pour the dressing over the slaw and mix with your hands.
- Top with bleu cheese crumbles.
- Let sit 6 - 24 hours before serving.
- Adjust the vinegar, honey, mayonnaise, and mustards to suit your taste buds.
Oh WOW, I am totally making this! TY for sharing 🙂
It’s delish, you’ll love it!
This looks and sounds wonderful. The addition of the Bleu cheese – awesome! I made some broccoli slaw the other day and it was blah. Definitely will try this recipe next time instead. 🙂
Let me know how it is – and if you change up any of the ingredients!
I must confess, I’m not a huge coleslaw fan, but as my wife is, I’ll occasionally make a batch as a surprise for her.
Interesting looking recipe!
Mmm, this looks amazing! I’m so pinning this and making it this week 🙂 Thanks for the recipe, and thanks for linking up at Tiny Tip Tuesday!
It IS amazing! I’m afraid I may become addicted!
This is a lovely coleslaw to look at and even better to eat, I’m sure! Will be trying this soon!
In top pics no mention of olive oil . In addition to or instead of something?
In recipe no mention of honey. How much.
Irene,
You’ll want to add both the olive oil and honey to the other “wet” ingredients. I use 2 tablespoons of local honey as I like my slaw to have a hint of sweetness. Enjoy!
This looks great! I will be making this soon. For now it is on my Virtual BBQ board,thank you for linking up and sharing.
My mouth is watering as I read this! So glad you linked up because I have got to try this!!!
It’s quite tasty. I hope you enjoy it!
That’s some slaw!!
Sounds great–doesn’t the blue cheese get icky?
No, the blue cheese does not get “icky”.