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Blue Cheese Coleslaw
1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots
2 cups good mayonnaise
1/2 cup Dijon mustard
2 T. whole grain mustard
2 T. apple cider vinegar
1 t. celery salt
1/2 t. kosher salt
1/2 t. freshly ground black pepper
1 1/2 cups crumbled Roquefort cheese (6 oz)
1 cup chopped fresh flat leaf parsley
Cut cabbage halves in half and cut out the cores. Set up the food processor with slicing blade and place pieces of cabbage horizontally into the feed tube, one at a time. if they don't fit, cut them to fit lying down. Insert feed tube pusher or the slices will turn out too thick. Continue with the remaining red and green cabbage. Transfer to a large bowl, discarding any large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change slicing blade for a large shredding blade and cut carrots so they will fit horizontally into the feed tube. Replace feed tube pusher and press firmly with food processor on. Transfer shredded carrots to the bowl with cabbages. In medium bowl, whisk together mayonnaise, two mustards, vinegar, celery salt, kosher salt and pepper. Pour enough mayonnaise dressing over grated vegetables to moisten and toss well. Add the Roquefort and the parsley and toss together. Cover bowl with plastic wrap and refrigerate for several hours to allow flavors to meld. Serve cold or at room temperature. Garnish with the reserved grated vegetables. Serves 6 to 8
Source: The Barefoot Contessa
1/2 small head red cabbage
4 large carrots
2 cups good mayonnaise
1/2 cup Dijon mustard
2 T. whole grain mustard
2 T. apple cider vinegar
1 t. celery salt
1/2 t. kosher salt
1/2 t. freshly ground black pepper
1 1/2 cups crumbled Roquefort cheese (6 oz)
1 cup chopped fresh flat leaf parsley
Cut cabbage halves in half and cut out the cores. Set up the food processor with slicing blade and place pieces of cabbage horizontally into the feed tube, one at a time. if they don't fit, cut them to fit lying down. Insert feed tube pusher or the slices will turn out too thick. Continue with the remaining red and green cabbage. Transfer to a large bowl, discarding any large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change slicing blade for a large shredding blade and cut carrots so they will fit horizontally into the feed tube. Replace feed tube pusher and press firmly with food processor on. Transfer shredded carrots to the bowl with cabbages. In medium bowl, whisk together mayonnaise, two mustards, vinegar, celery salt, kosher salt and pepper. Pour enough mayonnaise dressing over grated vegetables to moisten and toss well. Add the Roquefort and the parsley and toss together. Cover bowl with plastic wrap and refrigerate for several hours to allow flavors to meld. Serve cold or at room temperature. Garnish with the reserved grated vegetables. Serves 6 to 8
Source: The Barefoot Contessa
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