Blue Cheese Slaw Recipe

Blue Cheese Slaw Recipe photo by Taste of Home

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“I'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.” —Nicole Clayton, Prescott, Arizona

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Blue Cheese Slaw Recipe

Prep: 40 min. + chilling

Yield: 10 Servings

40 40

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

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.

Nutritional Facts 3/4 cup equals 265 calories, 24 g fat (6 g saturated fat), 23 mg cholesterol, 660 mg sodium, 8 g carbohydrate, 2 g fiber, 5 g protein.

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