Mardi Gras Slaw
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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:
- 40mins
- Serves:
- Units:
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
- 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.
- Refrigerate.
- About 15 minutes before serving, pour the dressing over the slaw mixture and toss.
- Add the crumbled blue cheese and toss again, evenly combining the cheese.
- Add the salt and pepper.
- *If using as topping for burgers: Drain off excess liquid and chill the slaw until assembling the burgers.
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RECIPE MADE WITH LOVE BY
@Penny Stettinius
Contributor
@Penny Stettinius
Contributor
"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."
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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.
