Slaw salads are one of my favorite things to eat. Not only are they fresh and flavorful, but they're filling and dependent on what's in them, often low-calorie. When I was at the market last weekend, I found a giant head of napa cabbage for only $1, so I snatched it up quickly. I knew it was destined for a slaw, but wasn't sure what kind. While I tend to love vinegar based slaws more, I recently had a blue cheese slaw at a restaurant that was delicious.
A quick internet search later, I found myself eyeing up this recipe from Smitten Kitchen. While it wasn't exactly what I was looking for, it was very close. It was buttermilk based, rather than mayonaise, and Deb explained that blue cheese crumbles could easily be added. I decided to adapt it a bit to my taste (NO celery!), and go with it! It was delicious, well balanced, tangy but creamy with lots of crunch.
Napa Cabbage and Gorgonzola Slaw
Adapted from Smitten Kitchen, from Gourmet, November 2007
1/2 cup well-shaken, non-fat buttermilk
2 tablespoons plain greek yogurt
2 tablespoons red wine vinegar
2 tablespoons minced red onion
1 tablespoon sugar
3 tablespoons finely chopped chives
Salt and pepper
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
1/2 cup crumbled gorgonzola cheese
In a large salad bowl, whisk together buttermilk, yogurt, vinegar, red onion and sugar in a large bowl until sugar has dissolved, then whisk in chives.
Toss cabbage, taste and season with salt and pepper.
Sprinkle with gorgonzola, gently toss a bit.
Serve immediately, keep chilled.