Boathouse Blue Cheese Coleslaw

It wouldn't be summertime in the South without coleslaw. Blue cheese coleslaw was created by our founding chef, Jeff Lanzaro at the Boathouse at Breach Inlet. Acknowledging that imitation is the sincerest form of flattery, blue cheese coleslaw is now found in many restaurants. This interesting preparation complements any dish, from fish to barbeque. Serves 6-8.

Ingredients:

• 1/2 cup mayonnaise
• 4 TBS sour cream
• 2 tsp balsamic vinegar
• 1/8 tsp cayenne pepper
• 1/2 cup crumbled blue cheese
• 1 pound white cabbage, shredded (about 6 cups)
• 2 medium carrots, peeled and grated
• 1 small red onion, diced

Combine the mayonnaise, sour cream, vinegar and cayenne pepper, mixing until smooth in a large bowl. Add the blue cheese crumbles and fold with mixture.

Next, add the cabbage, carrots, red onion and mix until well incorporated.

Chef's Notes: Any sharp blue cheese (Danish, Clemson) will work for this recipe. Many Southerners prefer Duke's Mayonnaise, but any variety will do.

From The Boathouse, Tales and Recipes from a Southern Kitchen (Douglas W. Bostick and Jason R. Davidson, Joggling Board Press, 2006).