This recipe was in high demand after the Slow Food $5 Challenge on Saturday. Chef Sean was gracious enough to share it so you can make it at home!
2 carrots – julienned
1/2 bunch fresh cilantro, chopped
1-2 heads cabbage
1 cup mayo
1 cup sour cream1/2 cup Buttermilk
1/2 cup Bosque Blue cheese (from local Veldhuizen Farms)
1 Tbs Sriracha hot sauce
Mix together wet ingredients and add to dry ingredients and mix. ENJOY!