I have a small catering event coming up (50 people) and they have requested a red white and bleu slaw that had at a restaurant somewhere in upstate New York. From what they told me it was vinegar based with red and white cabbage and bleu cheese. I found a recipe via google and I wasn't impressed:
Ingredients
3 tablespoons white wine vinegar
1 tablespoon sugar
1/3 cup Extra Virgin Olive Oil
Salt and freshly ground black pepper
1 cup crumbled blue cheese
2 cups red cabbage, shredded
4 cups white cabbage, shredded
1 bunch scallions, thinly sliced
I did sub apple cider vinegar for the white wine vinegar and perhaps that is why the dressing fell flat. I don't think the apple cider vinegar can stand up to the bleu cheese. Any ideas on how I can improve upon this or see any flaws in the recipe?
Ingredients
3 tablespoons white wine vinegar
1 tablespoon sugar
1/3 cup Extra Virgin Olive Oil
Salt and freshly ground black pepper
1 cup crumbled blue cheese
2 cups red cabbage, shredded
4 cups white cabbage, shredded
1 bunch scallions, thinly sliced
I did sub apple cider vinegar for the white wine vinegar and perhaps that is why the dressing fell flat. I don't think the apple cider vinegar can stand up to the bleu cheese. Any ideas on how I can improve upon this or see any flaws in the recipe?