Servings 4
Ingredients:
For Blue Cheese Dressing:
²/³ cup (4 ounces) Wisconsin Blue Cheese
½ teaspoon salt
Black pepper
1 tablespoon fresh thyme leaves, chopped
¼ cup Greek yogurt
¼ cup buttermilk
1 tablespoon apple cider vinegar
For Coleslaw:
1 bunch (about 4 cups) kale
2 broccoli stems, florets removed and reserved for another use
1 carrot
Kale and Broccoli Coleslaw With Blue Cheese Dressing
Directions:
For Dressing: place Blue Cheese, salt, pepper and thyme in small bowl. Mix with fork, breaking cheese into small crumbles. Add yogurt, buttermilk and vinegar. Stir to combine.
For Coleslaw: slice kale into thin strips and place in large bowl. Add 2 tablespoons
dressing. With hands, massage dressing into kale until well incorporated.
Set aside.
With vegetable peeler, remove outer layer of broccoli stems. Shred into thin strips with mandoline or peeler. Peel carrot and shred into thin strips. Add broccoli and carrot strips to kale mixture. Add remaining dressing and stir to combine. Serve immediately.