Nutrition Facts: ¾ cup equals 265 calories, 24 g fat (6 g saturated fat), 23 mg cholesterol, 660 mg sodium, 8 g carbohydrate, 2 g fiber, 5 g protein.
| 4 | cups shredded green cabbage |
| 4 | cups shredded red cabbage |
| 4 | large carrots, shredded |
| DRESSING: | |
| 1 | cup mayonnaise |
| 2 | tablespoons Dijon mustard |
| 1 | tablespoon stone-ground mustard |
| 1 | tablespoon cider vinegar |
| ½ | easpoon celery salt |
| ¼ | teaspoon salt |
| ¼ | teaspoon coarsely ground pepper |
| 1-½ | cups (6 ounces ) crumbled blue cheese |
| ¼ | cup minced fresh parsley |
In a large bowl, combine cabbages and carrots. In a small bowl, combine the mayonnaise, mustards, vinegar, celery salt, salt and pepper. Pour over cabbage mixture; toss to coat. Stir in cheese and parsley. Refrigerate for at least 2 hours.