It is starting to get hot enough outside that you need a good standby recipe for cole slaw.
This recipe is part Ina Garten and part Rhonda Eubanks, my dear friend and catering buddy.
Rhonda and I love to cook together! We have a great rhythm in the kitchen, and we freely alter each others’ recipes. She makes a slaw with bacon and blue cheese that I love. The combination is brilliant. However, she makes hers with bottled dressing and cole slaw mix, so I changed it up a little to have a homemade dressing and freshly chopped cabbage and carrots. Also, Rhonda adds halved cherry tomatoes to her slaw.
Either way you make it, this slaw is a great addition to a summer picnic.
Recipe for Cole Slaw
1 large green cabbage, finely chopped
5 carrots, peeled and shredded in the food processor or minced in a blender
5 ribs of celery, chopped
8 ounces bacon, chopped and fried until crispy (I used Petit Jean Bacon, of course!)
6 ounces crumbled blue cheese
2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon sugar
2 tablespoons vinegar
2 teaspoons celery seed
salt and pepper to taste
Place all ingredients except bacon and blue cheese in a serving bowl. Mix dressing in a separate bowl. Toss with slaw. Sprinkle blue cheese and bacon on top and wait to mix those in until just before serving.