Creamy & Delicious

chefjeanpierre.com

Jane Lowes Ciordas

subheading: For the Vegetables:

¼ to ½ of a Red Cabbage, sliced (113 to 227 grams)

½ of a White Cabbage, sliced (227 grams)

½ of a Red Onion, sliced (approximately 75 grams)

2 Carrots peeled and grated (approximately

4 Scallions, cut into very thin slices

2 tbsps Garlic chopped very fine

1 Apple, cut into very fine julienne (kept in lemon water until ready to mix)

½ cup Parsley finely chopped

subheading: For the Dressing:

1 cup Mayonnaise

1 dash of Hot Sauce

½ cup Sour Cream

2 tbsps Dijon Mustard

1 tbsp Garlic chopped very fine

2 ounces Buttermilk

2 ounces Blue Cheese, optional

Salt and Pepper to taste

Directions at chefjeanpierre.com

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