Blue Cheese Coleslaw Salad

You won't be sorry if you try this great coleslaw variation from FoodNation w/Bobby Flay courtesy of the Pillars Restaurant. I usually give new recipes a "trial run", but served this the 1st time at a dinner party because I wanted something that would be better made a day ahead. The original recipe served 30, but I amended it slightly & reduced the quantities to be more family & small dinner party friendly. I added the blue cheese just before serving & everyone loved it!

• Ready In: 24 hrs 45 mins
• Serves: 8-10
• Yields: 6 cups

Ingredients

• 3⁄4 cup mayonnaise
• 1⁄4 cup Dijon mustard
• 1⁄4 cup brown sugar
• 1 1⁄2 tablespoons cider vinegar
• 1  tablespoon buttermilk
• 1⁄2 tablespoon celery seed
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 4  cups red cabbage (thinly sliced)
• 1  green bell pepper (thinly sliced)
• 1  large carrot (grated)
• 1⁄2 cup onion (thinly sliced)
• 1  cup blue cheese (crumbed, may use the other British variety of Stilton)

• To top prior to serving

• 1⁄4 cup bacon (fried crisp & crumbled) (optional)
• 1⁄4 cup sun-dried tomato (roughly diced) (optional)

Directions

1. Combine the 1st 8 ingredients at one time & mix well.
2. Prepare ea veggie ingredient & add, mixing well after ea new addition to ensure even distribution.
3. Refrigerate overnight & add blue cheese, mixing well just before serving.
4. Note: For a more asthetic presentation, I topped it off w/the crumbled bacon & diced sun-dried tomato.