Barefoot Contessa's Blue Cheese Cole Slaw |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Terrific slaw to pair with barbeque brisket, try using leftovers to top grilled hamburgers for a delicious pairing. This slaw is also wonderful with diced or shredded apple in it along with walnuts if you want to get fancy. It's also a very cute Fourth of July pun (White cabbage, Red cabbage, Blue cheese!). Add the sauce judiciously, as the cabbage amounts can vary according to the size of the heads. While the recipe calls for a good Roquefort, you don't have to buy expensive blue cheese for this slaw to still taste deeeeelish! Prep time does not include chilling for several hours to allow the flavors to meld. Ingredients:
1/2 green cabbage (small head) |
1/2 red cabbage (small head) |
4 large carrots (scrubbed or peeled) |
2 cups good mayonnaise |
1/4 cup dijon mustard |
2 tablespoons whole grain mustard |
2 tablespoons apple cider vinegar |
1 teaspoon celery salt |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
1 1/2 cups blue cheese, crumbled (roquefort is perfect) |
1 cup fresh parsley leaves, chopped |
Directions:
1. Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.
2. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.
3. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.
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