Ingredients
4 cups shredded green cabbage4 cups shredded red cabbage4 large carrots, shreddedDRESSING:1 cup mayonnaise2 tablespoons Dijon mustard1 tablespoon stone-ground mustard1 tablespoon cider vinegar1/2 teaspoon celery salt1/4 teaspoon salt1/4 teaspoon coarsely ground pepper1-1/2 cups (6 ounces ) crumbled blue cheese1/4 cup minced fresh parsley
Preparation
In a large bowl, combine cabbages and carrots. In a small bowl, combine the mayonnaise, mustards, vinegar, celery salt, salt and pepper. Pour over cabbage mixture; toss to coat. Stir in cheese and parsley. Refrigerate for at least 2 hours.
