Best Ever Coleslaw (With Blue Cheese) |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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My neighbor made this for her daughter's birthday party over the 4th of July holiday and I would have to say it is the best coleslaw I have ever had! If you don't like blue cheese, you could probably substitute feta cheese! Ingredients:
1/2 small green cabbage |
1/2 small red cabbage |
4 large carrots, 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 black pepper |
1 1/2 cups crumbled roquefort blue cheese (6 ounces) |
1 cup chopped fresh flat leaf parsley |
Directions:
1. Cut the cabbage in half then in quarters and cut out the cores.
2. Shred cabbage thinly in food processor or chop by hand.
3. Shred carrots (or used preshredded carrots in stead)and add to bowl with cabbage.
4. In a medium bowl, whisk together mayo, mustards, vinegar, celery salt, kosher salt, and pepper.
5. Pour over the grated vegetables and toss to moisten well.
6. Add crumbled blue cheese and parsley and toss together.
7. Cover the bowl and refrigerate for several hours to allow the flavors to meld.
8. Serve cold or at room temperature.
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