The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Red Cabbage, Chive, and Blue Cheese Slaw


5 cups red cabbage, thinly sliced

¾ cup chives, sliced every inch on the bias

½ cup crumbled blue cheese

¾ cup olive oil

¼ cup red wine vinegar

1 teaspoon kosher salt

1 teaspoon fresh cracked pepper


  1. Add the first three ingredients into a large serving bowl.
  2. In a separate bowl, whisk together the remaining ingredients until thoroughly combined. Pour the oil and vinegar mixture over the cabbage and toss until evenly distributed. Cover and keep in the fridge for at least one hour prior to serving. Serve chilled or at room temperature.
Print Recipe