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Kale and Broccoli Coleslaw With Blue Cheese Dressing Servings: 4 Ingredients: For Blue Cheese Dressing:

For Coleslaw:

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

1 bunch (about 4 cups) kale 2 broccoli stems, florets removed and reserved for another use 1 carrot

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. • Print Recipe

Profile for Dairy Farmers of Wisconsin

Grate. Pair. Share. Summer 2013  

A magazine about cooking and entertaining with Wisconsin Cheese.

Grate. Pair. Share. Summer 2013  

A magazine about cooking and entertaining with Wisconsin Cheese.