Stir in the red cabbage just before serving so the slaw doesn't turn pink.
3/4 cup sour cream
2 tablespoons white vinegar
1 tablespoon green hot sauce
1 teaspoon kosher salt
1/2 teaspoon celery seeds
3/4 cup crumbled blue cheese
1/2 large head green cabbage, shredded
1 medium carrot, shredded
4 thinly sliced green onions
1 1/2 cups shredded red cabbage
How to Make It
Whisk together first 5 ingredients and 1/2 cup blue cheese in a very large bowl. Add green cabbage, carrot, and half of green onions; toss to coat. Just before serving, transfer to a serving bowl, and stir in red cabbage. Sprinkle with remaining blue cheese and green onions.
Recipe adapted from Smoke: New Firewood Cooking copyright by Tim Byres. Published by Rizzoli.