Name: Blue Cheese Coleslaw
Prep time: 40 min
Yield: 10 servings
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

“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

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

Instructions

1 Combine the veggies

2 Start by shredding the cabbage and carrots. Toss these veggies together in a large bowl. Editor's Tip: Be sure to go big with your bowl. You'll need the space as you add more ingredients and dress the slaw.

3 Dress the slaw

4 In a separate bowl, whisk together the mayo, mustards, vinegar, celery salt, salt and pepper. Pour this over the cabbage mix, and toss until it's coated well.

5 Add the crumbled cheese and fresh parsley to the slaw, and toss again. Refrigerate the blue cheese slaw for at least two hours before serving. Editor's Tip: This chill time gives the dressing a chance to permeate the coleslaw and for the flavors to develop.