NORTHWOODS GREEN SALAD & NORTHWOODS RED SLAW

NORTHWOODS GREEN SALAD & NORTHWOODS RED SLAW image

Number Of Ingredients 17

Northwoods Green Salad:
1 Cup buttermilk
1 Cup sour cream
3 Cloves garlic
1/8 Teaspoon sugar
1/4 Teaspoon Hungarian sweet paprika
1 Teaspoon salt
3 Tablespoons blue cheese
Northwoods Red Slaw:
1/2 head red cabbage
1/2 cup vegetable oil
1/2 cup plus 2 Tbsp red wine vinegar
3 Tbsp sugar
2 tsp salt
1 tsp Lawry's Seasoned Salt
1/4 tsp black pepper
3/4 tsp onion powder

Steps:

Northwoods Green Salad: In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika, and salt. Blend until smooth. Add blue cheese, and pulse quickly once or twice. Do not blend. You want small chunks of blue cheese. Refrigerate 4 hours or more before serving to let flavors blend. Northwoods Red Slaw: Shred half of the cabbage finely and the other half coarsely. Place in a large bowl. Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder. Toss the dressing with the cabbage. Scrape the salad with the dressing into a zip-top bag or covered container and refrigerate at least 48 hours or until cabbage turns deep red, softens a bit, and flavors meld. It's even better after 4 or 5 days. This red cabbage salad and a green salad with a creamy blue cheese buttermilk dressing are served together as a duo along with garlic cheese bread.