Barefoot Contessa'S Blue Cheese Cole Slaw Recipe

Name: Barefoot Contessa'S Blue Cheese Cole Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.

1066

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 green cabbage (small head), 1/2 red cabbage (small head), 4 large carrots (scrubbed or peeled), 2 cups good mayonnaise, and more.

Yes, Barefoot Contessa'S Blue Cheese Cole Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barefoot Contessa'S Blue Cheese Cole Slaw

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