• Remove the dirty or damaged outer leaves from 1-2 heads of cabbage and discard.
• Cut the cabbage(s) in half and cut into thin shreds with a knife. One head of cabbage yields about 8 cups. You can use 1 head red or green or ½ head red and ½ head green.
• Place the shredded cabbage in a large bowl.

For The Blue Cheese Dressing:

• Combine ¾ cup sour cream, ¼ cup mayo, 3 Tbsp. lemon juice, 1 Tbsp. Worcestershire sauce, and ¼ tsp. each of kosher salt and pepper in a small bowl. Stir until completely combined using a fork or small whisk.
• Add 1 cup of blue cheese crumbles to the dressing and stir until completely combined.
• Mince ½ cup fresh herbs such as chives or parsley (or use 1 Tbsp. dried herbs) and add to the dressing. Stir until combined. (This step is optional).
• Pour as much or as little of the dressing over the cabbage as you like and toss until completely combined.
• Place the coleslaw in the fridge for an hour or so before serving if possible.