| Level: | Easy |
| Total: | 3 hr 15 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 3 hr 15 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 small head green cabbage
- 1/2 small head red cabbage
- 4 large carrots, scrubbed or peeled
- 2 cups (16 ounces) 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 freshly ground black pepper
- 1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
- 1 cup chopped fresh parsley leaves
Instructions
- 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. 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 516 |
| Total Fat | 50 g |
| Saturated Fat | 11 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 38 mg |
| Sodium | 747 mg |
| Serving Size | 1 of 8 servings |
| Calories | 516 |
| Total Fat | 50 g |
| Saturated Fat | 11 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 38 mg |
| Sodium | 747 mg |
Reviews
Excellent! It was very well received at a family BBQ. Love how easy this is to make in advance. I chopped all the ingredients, made the sauce separately and then added the sauce about an hour before serving. It’s a bit unusual as the recipe doesn’t call for sugar and it is not missed. I can’t wait to try this with the blue cheese, I’m sure it is even better!
I never liked coleslaw until I tried this version. Totally changed my mind. It is especially good when paired with pork chops or tenderloin. Also is a hit when taken to a cookout as a side dish.
My family loves cole slaw, and this is, hands down, our favorite. The cheese is just enough to make you wonder just what’s in the slaw, that makes it taste so good.
Love love this slaw. It is great with Robin Miller’s Baked BBQ Salmon.
This slaw is delicious! Everyone I have served it to wants the recipe. I have added broccoli florets and sliced green onions in mine and like it that way.