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A finalist in the SFA Coleslaw and Potato Salad Invitational, this unusual slaw was created by Marti Schimmel of Athens, Ga. Running the invitational was Elizabeth Karmel, host of Girlsatthegrill.com, and participants judged.

• 1 medium head green cabbage, cored and shredded by hand or in a food processor
  
• 2 medium carrots, shredded
  
• 1/4 cup finely chopped sweet white onion
  
• 1/2 cup cider vinegar
  
• 3 tablespoons sugar
  
• Salt
  
• 1/2 cup mayonnaise
  
• 1/2 cup sour cream
  
• 1/3 cup crumbled mild blue cheese
  
• Freshly ground pepper to taste

In a large bowl, place cabbage, carrots and onion. In small saucepan, stir vinegar, sugar and 1 teaspoon salt. Bring to a boil over medium heat. Pour over cabbage, toss well and let stand 15 minutes.

Drain cabbage well in a colander; return to bowl.

Add mayonnaise, sour cream, blue cheese, and salt and pepper to taste. Toss to mix. Cover and refrigerate at least 30 minutes before serving. Makes 8 to 10 servings.

Thursday, October 31, 2002