pix-2008-blue-cheese-cole-slawIngredients:

1 small head green cabbage
½ small head red cabbage
4 medium carrots
2 cups (16 ounces mayonnaise
¼ cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
½ teaspoon celery salt
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
1 cup (about 6 ounces) Roquefort blue cheese
½ cup freshly chopped parsley

Directions:
NOTE: This recipe is really easy if you use a food processor with the slicing blade to cut the cabbages and the shredding blade for the carrots. If you don’t have a food processor or you prefer to do it by hand, which I do often, simply cut the cabbages into very thin pieces and use your hand grater for the carrots. 
1. Transfer into a large glass bowl.  I layer, first, the shredded green cabbage, secondly the shredded red cabbage, thirdly the grated carrots and lastly the coarsely crumbled blue cheese.
2. In a medium bowl, whisk together the mayonnaise, mustards, vinegar, celery salt, kosher salt and pepper. 
3. Pour over the layered ingredients and toss to moisten well. 
4. Cover the bowl with plastic wrap and chill well. This can be made ahead and chilled for several hours to allow the flavors to mingle.

I adapted this recipe from one I saw on Ina Garten’s, Barefoot Contessa, on Food Network This goes really well with spicy foods such as Southern Fried Chicken, Hot Chicken Wings, Spicy Jamaican Jerk Rib-eye Steaks, etc. It is one of my favorite Cole slaw recipes!  I usually only make half a recipe when it is just Larry and me, but this recipe keeps really well, as is especially good at picnics. It is also a real eye-catcher when completing with all the other dishes at a pitch-in.