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Roquefort Slaw

Source of Recipe


From "Around the American Table"






List of Ingredients



• 1/2 head green cabbage
  
• 1 tsp salt
  
• 1 medium carrot, peeled and shredded
  
• 3/4 cup mayonnaise (can be lowfat)
  
• 1/4 cup sour cream (can be lowfat)
  
• 3/4 cup crumbled Roquefort cheese
  
• 1 medium clove garlic, peeled and forced through a press, or very finely minced
  
• 2 Tbsp lemon juice
  
• 1/2 tsp paprika
  
• 1/4 tsp freshly ground black pepper
  
• 1/4 cup finely minced parsley
  






Instructions



1. Core and shred the cabbage. Put into a colander and toss with salt. Let stand 1 hour to wilt the cabbage.
   
   
2. Rinse under cold running water or in a large bowl of ice water if serving immediately. Drain, pressing lightly; pat dry with paper towels. Then put into a large bowl and stir in the carrot.
   
   
3. Put mayonnaise, sour cream, Roquefort, garlic, lemon juice, paprika and pepper into a blender or food processor and blend until smooth. Stir dressing and parsley into slaw. Refrigerate until ready to serve.
   
   Makes 6 servings.