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Blue Cheese Jalapeno Coleslaw

Thanks to Pigs Eatin’ Ribs, a small corner of Northern Michigan’s food scene has edged its way toward the savory succulence of southern-style barbecue. Try their ridiculously delicious recipes:

Ingredients

Ingredients
<strong>Dressing</strong> <ul> <li>4 cups mayonnaise</li> <li>1 cup granulated sugar</li> <li>2 cups apple cider vinegar</li> <li>½ cup honey</li> <li>1 tablespoon prepared horseradish</li> <li>1 tablespoon kosher salt</li> <li>1 tablespoon celery seeds</li> <li>1 tablespoon celery salt</li> <li>2 teaspoons freshly ground</li> <li>black pepper</li> </ul> <strong>Slaw</strong> <ul> <li>1 head green cabbage, shredded</li> <li>1 cup red cabbage, shredded</li> <li>1 cup carrots, shredded</li> <li>1 red onion, finely sliced</li> <li>2 cups crumbled blue cheese</li> <li>2 jalapeño peppers, thinly sliced</li> <li>1 bunch fresh cilantro, roughly chopped</li> </ul>

Directions

Directions
<strong>Dressing </strong>Combine ingredients in a bowl and whisk together. <strong>Slaw </strong>In a large mixing bowl, combine all ingredients together with slaw dressing and toss to combine. Serves 6–8.

Photo(s) by Todd Zawistowski