Blue Cheese Slaw
“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, Arizona10 ServingsPrep: 40 min. + chilling
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.
Nutrition 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.