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Memorial Day Slaw

by Tom Fleming
 

Listen to the Podcast

YIELDS: A BIG BOWL

5 lb. sour cream

16 oz. extra virgin olive oil

1/4 cup lemon juice

1/4 cup champagne vinegar

2 1/2 lb. blue cheese

1/2 lb. apple smoked bacon

2 heads Napa cabbage

1 head red cabbage

3 large carrots, shredded

2 oz. chives, chopped

1 oz. Italian parsley, chopped

Salt and pepper to taste

In large bowl combine sour cream, olive oil, lemon juice and champagne vinegar. Crumble blue cheese and add to bowl. Season to taste with salt and pepper and reserve in refrigerator.

Chop bacon and place in skillet on stove. Cook over medium-high heat until crispy. Drain bacon and reserve.

Shred red and green cabbage with food processor or knife and place in a large mixing bowl. Shred carrots in food processor or use box grater and add to bowl. Add rendered bacon to bowl and toss. Add blue cheese dressing to thoroughly coat cabbage mixture. Add parsley and chives to mixture. Season to taste with salt and pepper.

Refrigerate for at least 1 hour before serving. Re-toss in bowl to incorporate slaw before serving.

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