We’ve discovered that a large bowl of coleslaw makes a comfortable and easy evening snack in a bowl. Vegetables, tick. Protein, tick. Satisfying, tick. Crunchy, tick. Full of flavour, tick. This recipe is an adaptation of Ina Garten’s Blue Cheese Coleslaw, Ina is an American TV cook who cools brilliantly simple food, but in huge portions. The first time we made this we did it without brains in full gear, and found ourselves eating blue cheese coleslaw every night for a week! So, be warned, this is for half the quantity of the first recipe, feel free to double-up.
½ small head of green cabbage
2 large carrots, peeled
8oz good mayonnaise
1/8 cup Dijon mustard
2 tbsp wholegrain mustard
2 tbsp apple cider vinegar
½ tsp celery salt
¼ tsp sea salt
¼ tsp freshly ground black pepper
3oz blue cheese [Ina uses Roquefort, we used Gorgonzola picante] Shred the cabbage and carrots by hand with a large knife, or in a food processor using the blade attachment. Transfer to a large bowl, check the vegetables for large slices and chop them smaller. Next, make the dressing by whisking together the mayonnaise, the two mustards, vinegar, two salts and pepper. If the dressing is too thick for your taste, you can make it thinner using [according to your taste] a little extra apple cider vinegar [for a sharper flavour] or a dash of milk or natural yogurt [for a creamy taste].

Mix the dressing into the grated vegetables. Add the crumbled blue cheese, and mix again.

Now cover the large bowl with cling film and refrigerate. Ina recommends leaving it in the fridge for several hours, we waited just under one as we were hungry.

Try our other favourite Pecan Coleslaw, click here.

5 to remember
la proteína – the protein
sustancioso/a – satisfying/filling
una porción – a portion
la cantidad – the quantity
el vinagre de manzana – the apple cider vinegar

This dish is adapted from an original recipe by Ina Garten, the Barefoot Contessa. For more of her recipes click here.