email this pageIngredients
1 head of green cabbage, sliced thinly
½ cup finely shredded carrot
¼ cup finely chopped flat-leaf parsley
¾ cup crumbled Roquefort cheese, divided
½ cup Mexican sour cream or regular sour cream
½ cup mayonnaise
½ cup buttermilk
1 tablespoon finely minced garlic
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt
½ teaspoon coarsely ground black pepper
Dash of hot sauce
Instructions
½ cup finely shredded carrot
¼ cup finely chopped flat-leaf parsley
¾ cup crumbled Roquefort cheese, divided
½ cup Mexican sour cream or regular sour cream
½ cup mayonnaise
½ cup buttermilk
1 tablespoon finely minced garlic
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt
½ teaspoon coarsely ground black pepper
Dash of hot sauce
1. Place cabbage, carrot and parsley in a large bowl and set aside.
2. In another bowl, whisk together 1⁄2 cup Roquefort cheese and remaining ingredients until smooth. Pour over cabbage and toss to coat. Cover and refrigerate 1 hour before serving.
3. Sprinkle with remaining Roquefort cheese before serving. Serves 10.
Recipe by Doug Hosford, "Relish Entertaining," June 2007.
Nutritional Information
2. In another bowl, whisk together 1⁄2 cup Roquefort cheese and remaining ingredients until smooth. Pour over cabbage and toss to coat. Cover and refrigerate 1 hour before serving.
3. Sprinkle with remaining Roquefort cheese before serving. Serves 10.
Recipe by Doug Hosford, "Relish Entertaining," June 2007.
Per serving: 162 calories, 14g fat, 4g prot., 5g carbs., 1g fiber, 366mg sodium.
