I have one foot out the door as I write this post. This is the first of many weekends spent on the road in search of live music and old friends. Our first (and second) stop is Indianapolis. The city is a special place for me and Matt (we met there, and it was our rendezvous point when we were long-distance). We’re headed there, as we have many times before, to see Dave Matthews Band with friends we’ve met on the music scene 3-4 years ago.
Before I go, let me give you a peek into week six of the CSA and give you a recipe for all that cabbage!
The above photo represents this week’s CSA because that’s the only thing that was different – a pound of green beans! These are one of my favorite vegetables to eat raw and I’m including them on a veggie tray for our trip this weekend!
We also received:
- green cabbage
- cucumbers
- zucchini
- carrots
- scallions
- fennel
- head lettuce
- Swiss chard
So as you can see, almost identical to last week. I’m not complaining about more scallions, carrots, or cucumbers, but the amount of cabbage in my fridge is frightening! Thankfully, Amy pointed out that you can keep cabbage in the fridge for months – just pull off any wilted outer leaves.
I have learned to love coleslaw as one of those American BBQ staples, and this salad is no exception. It is a traditional, mayo-based salad, but works the crowd like you’ve never seen with a blue cheese punch that is unexpected but delightful!
I’ve actually posted about this coleslaw before, and we’ve made it many times since for friends and family.
Blue Cheese Coleslaw
by Every Little Thing
Keywords: raw salad side vegetarian July 4th summer
Ingredients (serves 4-6)
- 1/2 large head of cabbage
- 1 cup shredded carrot
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 cup crumbled blue cheese (adjust based on your taste!)
- 2 tbsp sugar
- 2 tbsp cider vinegar
Instructions
Slice the half head of cabbage into thin slices, then roughly chop the slices. Set aside. In a large bowl, whisk together the mayonnaise, mustard, blue cheese, sugar and vinegar. Add the cabbage and carrots and stir until evenly coated. Chill before serving (this is important!).
You can really add anything to this coleslaw – I’ve added scallions before, and I’ve seen recipes that add halved grapes! You could even try a Greek yogurt mixture, like in my spring pea chicken salad.
Enjoy!
Question: Do you enjoy mayo-based salads? Any favorite type of coleslaw?
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I don’t *love* mayo-based salads but I’ll eat them…Steve on the other hand HATES mayo-based salads. With a passion. It’s very sad.
I also didn’t know that cabbage would keep that long!
Hope you have an amazing time on your trip! Sounds like a blast
I’m hit or miss on mayo based salads! This looks yummy though!
I didn’t either! I have a feeling by the time it’s at the grocery store, it’s sat for a while :/
Thanks Jessica!
Thanks Megan!