BLUE CHEESE COLE SLAW
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mix a couple bags of cole slaw mix with. Also shred in some carrot (can use food processor). In a medium bowl whisk together 2 c (16 oz) good mayo, ¼ c Dijon mustard, 2 tbsp whole grain mustard, 2 tbsp apple cider vinegar, 1 tsp celery salt, ½ tsp each salt and pepper. Pour enough of this over the slaw mix and mix to moisten well. Then add 1 ½ c (6 oz) crumbled Roquefort blue cheese and 1 c fresh chopped parsley. Cover in plastic wrap and refrigerate for several hours to let flavors meld. We tried this in summer of 2008 and it was very good. It just makes a ton and does not last long.