Mardi Gras Slaw

This was created by Lafayette, LA resident, George Graham. And used as a topping for his Bluesiana burger with zydeco sauce, Mardi Gras slaw and root beer glaze which was a finalist in the $50,000 Sutter Home Build A Better Burger Contest.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 3  cups napa cabbage, thinly shredded
• 1⁄2 purple cabbage, cup thinly shredded
• 1⁄2 cup red onion, very thinly sliced
• 1⁄2 cup fennel, thinly sliced
• 1⁄2 cup yellow bell pepper, very thinly sliced
• 1⁄4 cup  sugar cane vinegar
• 1  tablespoon  whole grain mustard
• 1⁄2 cup extra virgin olive oil
• 1  cup  mild blue cheese, finely crumbled
• 1  teaspoon kosher salt
• 1  teaspoon ground black pepper

Directions

1. To make the slaw, combine the cabbages, onion, fennel, and bell pepper in a bowl and chill. Prepare the slaw dressing by combining the vinegar and mustard, and then slowly whisk in the olive oil.
2. Refrigerate.
3. About 15 minutes before serving, pour the dressing over the slaw mixture and toss.
4. Add the crumbled blue cheese and toss again, evenly combining the cheese.
5. Add the salt and pepper.
6. *If using as topping for burgers: Drain off excess liquid and chill the slaw until assembling the burgers.