I’ve never been a fan of mayonnaise. In fact it’s only more recently that I’ve been able to tolerate it in small doses and in certain dishes. It’s entirely possible that my bias stems from this background, but as expected, the popular mayo-blue cheese combination is not for me. I sub it with yogurt instead, which gives the dressing that desirable creaminess as well as the tang. Typically, lemon juice or a vinegar of some sort is added for acidity, but the yogurt does double duty here and takes care of both aspects.
Honey is a wildcard entrant here. The sweetness against that objectively pungent cheese and sour yogurt does great things for balance. There’s also minced garlic and freshly cracked black pepper for heat. I usually make a big batch of this and keep in the fridge and drizzle over everything until it’s completely wiped out – grilled meats, salads, over wedges of iceberg lettuce, there are endless options, but my favourite is this: shred a few carrots using a food processor or grater. Do the same with a small head of cabbage. Throw in a few raisins and nuts, and then douse the whole thing with enough dressing so it coats everything without getting it soggy. I’m afraid there’s no going back to regular coleslaw after this.
BLUE CHEESE-YOGURT DRESSING
- 1 cup yogurt
- 50-75 grams blue cheese (or to taste)
- 1 clove of garlic
- 1 tbsp honey
- Freshly cracked black pepper, to taste
- Salt, to taste
- Crumble the blue cheese with your fingers into small bits. Add to a bowl. Mince the garlic and stir in the rest of the ingredients. Alternatively, use a screw-top jar and shake to combine. Taste and adjust seasoning.
- Refrigerate until ready to use. Can be kept refrigerated for up to 3 days.