Blue Cheese Cole Slaw

Summertime in the South means hot days, BBQs and of course all the delicious side dishes. It always amazed me that folks would cling to mayo based dishes despite the warnings of improper food storage/serving temperatures. Not wanting to be known as the one that supplied the food poisoning inducing Cole Slaw, I ventured out to find one that could withstand the Texas sun. Here is the current version that sits to the side of pounds of brisket and gallons of sauce and still holds it's own.

• Ready In: 20 mins
• Serves: 12-24

Ingredients

• 1⁄2 cup blue cheese, crumbled
• 1⁄2 cup buttermilk
• 3  tablespoons vinegar, apple cider
• 1 -2  teaspoon sugar, to taste
• 12  cups cabbage, red and green, shredded

Directions

1. Place first 4 ingredients in processor; blend until smooth, about 30 seconds.
2. Place cabbage in large bowl.
3. Add dressing; toss.
4. Season with salt and pepper.
5. Cover; chill at least 1 hour. Can be made 1 day ahead; chill.
6. Toss before serving.