Apple Cabbage Slaw with Kerrygold Cashel Blue Cheese Dressing
Serves 4 to 6
For the dressing:
1/2 cup Greek yogurt
1/3 cup mayonnaise
1 ¼ cup of whole milk
4 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon of kosher salt
2 ½ ounces Kerrygold Cashel blue cheese, crumbled
For the slaw:
2 cups cabbage, finely shredded into strips
2 cups purple cabbage, finely shredded into strips
1 ½ Ambrosia apple, cored, quartered, and thinly sliced.
1 ½ Granny Smith, cored, quartered, and thinly sliced
½ chopped cup green onions
¾ cups pistachio, shelled, and roasted
½ cup crumbled Kerrygold Cashel blue cheese
Make the dressing:
Mix together the yogurt, mayonnaise, milk, apple cider vinegar olive oil and salt in a bowl until fully combined. Fold the blue cheese into the dressing. Cover and refrigerate.
Make the slaw:
Combine the cabbages and apples with the green onions in a large bowl. Add ½ cup of the prepared dressing and toss until fully coated. Season to taste with kosher salt and pepper.
Cover and refrigerate for at least one hour. Top with pistachios and blue cheese before serving.
Note: Dressing can be stored in an airtight container and refrigerated for up to 3 days