Running has resumed. My pity party has ended and it’s time to get back on the roads, trails and treadmill. Time to get busy. And everyone in my house is breathing a collective sigh of relief.
Thank God she’s not tapering anymore.
Thank God she’s not racing anymore.
Thank God she’s not recovering anymore.
Thank God she’s back running so she’ll start making good stuff again.
And then I made this – Blue Cheese Cole Slaw.
Wait! Where are the brownies and the cupcakes and the stuff we actually want to eat?! You’re running again! We want dessert!
But I have a confession to make: I love cole slaw. I know that may come as a “Say wha?” from those of you (and my befuddled family members) who are keeping count of all the dessert recipes I post here because obviously cole slaw does not contain flour or sugar or butter. But let’s be honest folks, this is a vegetable with mayonnaise and sour cream and cheese. Come on. What’s not to love?
I think most of us will probably say that our first memory of cole slaw involved a colonel in a white suit. (Okay, if not, just pretend because that’s how this whole blogging thing works.) In order to get to eat all the crispy goodness on the outside of our drumsticks and the chocolate parfait in a cup, we had to take a few bites of the “vegetable” that came with the big bucket of chicken. Parents – so demanding. Anyway, the Colonel was no dummy. He knew that to get kids (and most adults) to be willing to eat his chopped up cabbage concoction with his bucket of bird, he was going to have to add a lot of sugar. As a kid, this made it a vegetable I could get behind. Now, not so much.
When it comes to “adult” cole slaw (please don’t let that phrase put me on some weirdo search result list), I like mine to have a little more POW! I want my cole slaw to get my attention so that it will hold it’s own against all the other components I’m serving. I don’t want the cole slaw to be the thing people feel they “have” to eat just to get to the main course and the dessert.
This Blue Cheese Cole Slaw delivers when you need a side dish with a backbone, something that will stand up to those ribs, that brisket or that turkey burger. This is cole slaw you can serve as a main dish, if you are so inclined (I’m not, but some of you have more self-discipline than I). This cole slaw just might make you forget about the dessert (okay, that’s entirely unlikely, unless the dessert is something like a graham cracker or those weird orange marshmallow peanut candies). This is grown-up cole slaw.
But dear family (and dessert loving readers), no worries. The desserts will be back, because we all know I’m already obsessing about that chocolate parfait in a cup.
Blue Cheese Coleslaw
3/4 cup mayonnaise
1/2 cup sour cream
1/4 cup crumbled blue cheese
1/4 cup red wine vinegar
1 tablespoon honey or cane sugar
1 teaspoons salt (more or less to taste)
1 teaspoon pepper
5 chopped green onions
2 cups thinly sliced/chopped green cabbage
2 cups thinly sliced/chopped purple cabbage
In a large serving bowl, mix all ingredients except the cabbage. Taste and adjust seasoning as needed (Want it sweeter? Add more honey or sugar. Need more salt or pepper?).
Toss cabbage into dressing and coat well. Let the mixture rest for 5 minutes, toss again, taste. Adjust seasonings as needed.
Cover and refrigerate until serving.