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Blue Cheese Slaw

 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, Arizona
10 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.
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.