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Blue Cheese Cole Slaw Recipe

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This recipe for Blue Cheese Cole Slaw, by , is from The Cone Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Roberta Cone


1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots (peeled or scrubbed)
3/4 c. good mayonnaise
2 tbsp. Dijon mustard
2 tbsp. whole grain (seedy) mustard
2 tbsp. apple cider vinegar (or red wine)
2 tbsp olive oil
1 tsp celery salt (or not)
1/2 freshly ground black pepper
1/2 tsp. salt (or not)
1 - 1 1/2 c crumbled Roquefort/blue cheese
1 c. chopped fresh parsley

1. Cut cabbage in half, then quarters, cut out cores. Slice all
cabbages into large mixing bowl. This is a perfect job for the

2. Shred carrots. Put in bowl, too.

3. Whisk together all ingredients for the dressing. Pour in to
moisten all veggies and mix them up.

4. Add crumbled blue cheese and parsley and toss together.

5. Cover and refrigerate for a few hours to allow flavors to
meld. Serve cold or at room temperature.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
This is based on a recipe from Ina Garten. She uses far more




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