Barefoot Contessa's Blue Cheese Cole Slaw
photo by gemini08
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
8
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
- 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.
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Reviews
-
This is the only way to make cole slaw. I have been making this recipie for at least 2 years. Everyone in my family loves it. They all asked for the recipe and now they make it too. I only use dijon mustard since my hubby doesn't like whole grain mustard. I half the dressing recipe and use a bag of tri color shredded cabbage. (Green cabbace, red cabbage, and carrtos mix). Works out really well. We are having this tonight. Omg we just love this recipe!!!!
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RECIPE SUBMITTED BY
Lizzymommy
Round Rock, Texas