Delicious Cole Slaw With Roquefort Blue Cheese Dre... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This cole slaw is delicious. The recipe came from Ina Garten, however I omit the carrots. The Roquefort dressing is very special. This is wonderful, and I have made it many times! Ingredients:
1/2 small head green cabbage (i use a little more) |
1/2 small head red cabbage (i use a little more) |
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 ( i use 3/4 teaspoon) |
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 |
*note: ina's recipe calls for julienned carrots, and i omit these, but if you add them, don't use a little more green and red cabbage |
Directions:
1. Cut cabbages in half , then in quarters, cut out cores.
2. Set up food processor with slicing blade (according to manufacturer's instructions) (have used the medium slicer, and also have sliced by hand)
3. Place pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.)
4. Place feed tube pusher on top and turn on processor.
5. Don't push on feed tube pusher or slices will turn out too thick
6. Continue with remaining red and green cabbage quarters.
7. Transfer into large bowl, discarding any very large pieces.
8. In medium bowl, whisk together mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper.
9. Pour enough mayonnaise dressing over cabbage mixture, toss to moisten well.
10. Add crumbled blue cheese and parsley, toss together.
11. Cover bowl, refrigerate for several hours to allow flavors to meld.
12. Serve cold or at room temperature.
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