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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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âI'm apt to add blue cheese to anything I can think of, including this tangy slaw. I make it ahead of time because the longer it sits, the better it tastes.â âNicole Clayton, Prescott, Arizona Ingredients:
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 |
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 |
Directions:
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.
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