Blue Cheese Coleslaw
TOTAL TIME: Prep: 40 min. + chilling
YIELD: 10 servings.
“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
Ingredients
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4 cups shredded green cabbage
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4 cups shredded red cabbage
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4 large carrots, shredded
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DRESSING:
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1 cup mayonnaise
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2 tablespoons Dijon mustard
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1 tablespoon stone-ground mustard
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1 tablespoon cider vinegar
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1/2 teaspoon celery salt
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1/4 teaspoon salt
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1/4 teaspoon coarsely ground pepper
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1-1/2 cups (6 ounces ) crumbled blue cheese
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1/4 cup minced fresh parsley
Directions
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1.
In a large bowl, combine cabbages and carrots.
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2.
In a small bowl, combine the mayonnaise, mustards, vinegar, celery salt, salt and pepper. Pour over cabbage mixture; toss to coat.
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3.
Stir in cheese and parsley. Refrigerate for at least 2 hours.
Nutrition Facts
3/4 cup: 249 calories, 22g fat (6g saturated fat), 23mg cholesterol, 597mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 5g protein.
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