Red, White and Blue Coleslaw
Crunchy cabbage and lettuce tossed with a creamy blue cheese dressing.
- 350g green cabbage, coarsely shredded
- 200g cherry tomatoes
- 100g sugar
- 120ml white vinegar
- 30g bacon bits
- 150g blue cheese, such as Roquefort, crumbled
- 140g mayonnaise
Combine the green cabbage, bacon bits and half of the blue cheese. Add vinegar, sugar, mayonnaise and toss gently to coat well. Chill to blend flavors.
When you're ready to serve, garnish with cherry tomatoes and the remaining blue cheese.
Recipe courtesy of Matt Evers.