Neely's Blue Cheese Slaw:

Ingredients

• Shallots

  Raw

  1 shallot (medium) or 43g

• Carrots

  Raw

  1 large or 72g

• Blue cheese

  4 oz or 113g

• Sour cream

  Cultured

  ¼ cup or 58g

• Vinegar

  Cider

  2 tsp or 10g

• Pepper

  Spices, black

  64 dash or 6g

• Salt

  Table

  45 dash or 18g

• Celery seed

  Spices

  ½ tbsp or 3g

• Real Mayonnaise

  Hellmann's

  2 ⅞ oz or 81g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ¼ cup or 61g

• Cabbage

  Raw

  1 head, medium or 908g

Directions

1. Using a large-holed grater attachment for a food processor, grate the cabbage, shallot, and carrot. Add to a large serving bowl. Mix together the blue cheese, buttermilk, sour cream, mayonnaise, apple cider vinegar, celery seed, salt, and pepper together in a small small bowl. Fold into the grated veggies and season with salt and pepper, to taste. Cover with plastic wrap and let sit in the fridge for at least 1 hour to absorb flavors. Can be made a 1 day in advance. Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/grilled-buffalo-chicken-cutlets-recipe.html?oc=linkback