Another Recipe from
the Treebeards’ Cookbook…
Gertrude Hoolihan's Blue Cheese Coleslaw
This is one of our favorite recipes of all we tested. If you love blue cheese, you will love this
coleslaw. It has the zip and zing of blue cheese with the crunch of coleslaw..
2 pounds cabbage, shredded
1
8 ounces blue cheese, crumbled
1
/2 teaspoon salt
/4 teaspoon pepper
1
/3 cup cider vinegar
2 tablespoons sugar
1
/4 teaspoon dry mustard
1
11/2 teaspoons celery seeds
3
/4 cup minced onion
/4 cup vegetable oil
2 cloves garlic, minced
In a large bowl, mix cabbage and blue cheese. Refrigerate 1 hour.
Mix vinegar, mustard, celery seeds, garlic, salt, pepper, sugar and onion. Add vegetable oil in a
slow, steady stream. Whisk until emulsified. Refrigerate 1 hour.
To serve, mix cabbage with dressing.
Serves 8 to 10.
Order yours today!
A great gift for friends & family!
Mardi Gras Slaw:
Use half purple cabbage and half green cabbage for a colorful and festive presentation.
Treebeard's Tip:
Keep packages of blue cheese or Roquefort cheese in the freezer. The cheese will crumble
perfectly and with less mess when scraped with a knife.
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