Makes 6 servings
1 ½ cups sour cream, mayonnaise or non-fat yogurt (or a mix of them)
3 tablespoons fresh lemon juice (or a mix of lemon and apple cider vinegar)
lots of coarsely ground black pepper
½ teaspoons each of thyme, cayenne, and paprika
1 teaspoon hot pepper sauce
3 cups coarsely crumbled blue cheese, (I use Original Blue from Pt. Reyes), or MORE!
For the dressing, mix the first 5 ingredients in medium bowl. Add 1 ½ cup blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
1 large head of green cabbage, or combination of green cabbage and Napa cabbage
6 green onions, very thinly sliced
½ cup flat leaf Italian parsley, chopped
1 Granny Smith and 1 Fuji apple sliced/diced finely
Chop or shred cabbage to desired thickness. Add the apple pieces, (I do this with the mandolin), green onion and parsley and combine well. (Toss a little lemon juice or apple cider vinegar on the apples to stop them from browning).
Toss the blue cheese mixture with the cabbage/apple mixture, and sprinkle on the remaining blue cheese. You’ll probably want to add more cheese. I always do! Mix well, chill and enjoy!
*In a real pinch, with very short time, instead of making the dressing use Marie’s brand Chunky Blue Cheese dressing in the jar from the grocery store in the refrigerated section. Then I add a pile of extra blue cheese to that – it’s just as good AND my friends can’t tell the difference.