Many of the revered smokehouse and barbeque joints around Texas and the South serve some version of a Blue Cheese Pecan Slaw; this is the version we’ve come to adopt as our favorite.
We’re big fans of great slaws and salads around our camp, and have often taken to incorporating a head of radicchio into our slaws of late, along with the occasional parsnip and grated or shredded beet.
The combination of sour cream and avocado oil mayo as the dressing base is a great one, just tart enough, and of course there’s a bit of vinegar, hot sauce, and celery seeds thrown in.
The pecans and blue cheese add a tasty crunch and salty, funky flavor that only blue cheese can bring to the table and are a wonderful change of pace from simpler slaws and salads. By the way, you’ll often see this served with sweetened dried cranberries mixed in; for those moderating their carb intake, those little sweetened carb-bombs cross the line, though unsweetened dried cranberries add a burst of fruity tart flavor and a bit of color during the holidays.
1 head green cabbage, cored and shredded
Up to 1/2 head purple cabbage, cored and shredded
1 large carrot, shredded
1 large head radicchio, cored and shredded
1 bunch green onions, trimmed, white and green parts thinly sliced
Optional: 1 parsnip, peeled and shredded
Optional: 1 golden beet, peeled and shredded
1/2 cup (or more) toasted pecan pieces
Dressing
1 and 1/2 cups crumbled blue cheese, divided
1 cup sour cream
1/2 cup avocado or olive oil mayo (use this recipe)
1/4 cup apple cider or distilled white vinegar
2-3 jalapeno hot sauce (we use Green Tabasco here)
2 tsp good salt
1-2 tsp celery seeds
1-2 tsp fresh ground pepper
Toast the pecans in a 300 degree oven for 10-15 minutes; set aside.
Meanwhile, prep and combine the cabbage(s), carrot, radicchio, green onions, and other vegetables of choice in a large bowl; toss gently to mix well. Throw the bowl in the fridge if you’re not using right off the bat.
Mix 1 cup of the crumbled blue cheese with the remainder of the dressing ingredients, combine well. When ready to serve, pour over the cabbage mixture, add the toasted pecans, and toss gently (use your hands here) to coat the vegetables well.
If using a serving bowl at the table, transfer the dressed slaw, then sprinkle with the remaining blue cheese.
Enjoy.
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