Happy New Year! It’s hard to believe Chow Bella has been around 8 years now. I nearly tripled the number of blog post in 2016 compared to 2015, and I hope to continue that trend.
This year we kick things off by with tradition by having New Year’s cabbage for good luck, but I turned it into a cole slaw with lots of non-traditional ingredients, including kale, bacon, blue cheese, golden raisins, and pecans. I love salads the combine sweet and savory ingredients. This makes a really big bowl but my mom, dad, and I managed to eat the whole bowl for lunch!
Kale Slaw with Blue Cheese
2/3 cup mayonnaise
3 tbsp honey
3 tbsp Dijon mustard
3 tbsp apple cider vinegar
4 cups cole slaw mix (containing green and red cabbage and carrots)
4 cups (packed) shredded kale
4 slices bacon, cooked and crumbled
1/2 cup golden raisins
1/2 cup chopped pecans
1 apple, cored and diced
1/2 cup crumbled blue cheese
salt and pepper to taste
1. In a small bowl, combine mayonnaise, honey, mustard, and vinegar. Set aside.
2. Combine all remaining ingredients, except blue cheese, and toss with the mayonnaise mixture until thoroughly combine. Finally, gently combine the salad with the blue cheese crumbles. Season to taste with salt and pepper. For best results, chill at least 1 hour for the flavors to combine well.