- 6
- 15 mins
- 195 mins
Ingredients
- 1/2 small head green cabbage
- 1/2 small head red cabbage
- 4 large carrots, scrubbed or peeled
- 2 cups (16 ounces) good mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon celery salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
- 1 cup chopped fresh parsley leaves
Preparation
Step 1
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Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the
on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the
on. Transfer to bowl with the cabbages. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar,
, kosher salt, and pepper. Pour enough
dressing over the grated vegetables and toss to moisten well. Add crumbled
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Yum...nice change to cole slaw...a grown up cole slaw with zip and tang. We thought it was delicious and received a lot of compliments...will definately make again
Super delish. You can halve the dressing and still feed a good 8. 1.5 cups of blue cheese is a lot - add as much as you want.
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