Blue Cheese Slaw Recipe

By carol gorman

Ingredients

• DRESSING:
• 4 cups shredded green cabbage
• 4 cups shredded red cabbage
• 4 large carrots, shredded
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon stone-ground mustard
• 1 tablespoon cider vinegar
• 1/2 teaspoon celery salt
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1-1/2 cups (6 ounces ) crumbled blue cheese
• 1/4 cup minced fresh parsley

Preparation

Step 1

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.
Yield: 10 servings.

Originally published as Blue Cheese Slaw in Taste of Home
April/May 2011, p99