Here’s a salad you might want to make for Christmas

After half the slaw are eaten than I realised that I didn’t take a picture. Glad that I remembered. I made kale slaw instead of a cake to take to my family dinner, celebrating my sister birthday as I wanted their opinion about adding blue vein cheese. So, I can made it again for our Christmas Eve dinner. I have added apples and blue vein cheese, which is on sale.

Google: “Slaw is a kind of salad made from raw chopped or shredded cabbage. You might want to put some slaw in your picnic basket to eat with the sandwiches and potato chips. Slaw is shorthand for coleslaw, a side dish or salad that always includes cabbage and sometimes other shredded vegetables.”

Google: “Blue-veined cheese has a sharp, tangy, and musky taste with a salty bite. The flavour can range from mildly earthy to robustly spicy, depending on the variety of blue cheese. The texture can range from creamy to crumbly, depending on the age of the cheese and how much cream was added during production. Most blue cheeses will taste salty, bright, and a bit funky or earthy. “

Out of curiosity, I am trying out what would it taste like adding blue vein cheese into my salad. Well, I like it; it pair well with a simple mayonnaise. My salad sure does boost with the flavour. Everyone have different taste bud. If you never try, you would not know what the taste and whether you like it or not. Let’s be courageous and make it!!!!

Ingredients

1 small bunch of kale
1/4 cabbage
1/2 purple cabbage
1 cucumber, sliced
2 carrots
2 apple, cored
2 beetroots
1 small block stilton blue vein cheese, cut into bite size

Slaw dressing

1/4 c mayonnaise (bought)
1 Tbs lemon juice
1 Tbs apple cider vinegar
black pepper
salt

Method

Wash all vegetables and dry on tea towel. Removed the stems, tear the leaves to bite size. Add into a metal basin, which I had put in the fridge for an hour to chill it and put back into fridge. Then cut out the core of both cabbages, cut each quarter crosswise in half and put into the food processor to shred. Empty into the chill metal basin with kale; place metal basin back into fridge.

Next add the carrots into the food processor, and shred into matchsticks and add into metal basin. Put back in fridge. Now wear gloves, use paper towel to try and dry the beetroots. Cut into quarter lengthwise and place into food processor to shred into matchsticks. Empty the beetroots onto a plate lined with paper towel and I put it in the freezer to try dry frozen a bit for 10-15 minutes.

Now mix the slaw dressing ingredients in a jug. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar about 3 Tbs. Bring out beetroot from freezer and let it sit on bench top. Now sliced the cucumber, cut the cored apple to bite size and bring out the metal basin.

Add the beetroot, cucumber and apple into the metal basin. Mix your salad with gloves. Just before serving or when guess had arrived, pour some dressing, toss to coat. If slaw is a bit dry add some more dressing, toss to coat. Then transfer to salad bowl, add in blue vein cheese and toss to mix in with the salad. Eat immediately Enjoy with turkey, roast pork or beef!!!

Note: I put it back in the fridge for about an hour to let the flavours mingle and the cabbage and beetroot softens.

https://helenscchin.com/2022/12/23/kale-slaw/

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