Kona Grill’s Red Pepper Coleslaw


4 c. cabbage, finely shredded
1/4 c. finely chopped roasted red peppers
1/4 c. crumbled gorgonzola cheese
1/4 c. shredded carrot (optional)

For the Dressing:
1/4 c. milk
1/4 c. mayonnaise
1/4 c. buttermilk
1 Tbsp. lemon juice
1 tsp. white vinegar
1 Tbsp. sugar
1/4 tsp. sriracha hot sauce
salt and pepper to taste

Mix together the dressing ingredients then stir in the remaining ingredients until the cabbage is thoroughly coated.
Chill for at least on hour.
To serve, top with extra roasted red pepper slices and gorgonzola cheese crumbles.