Best Ever Coleslaw (With Blue Cheese)

• 1/2 small green cabbage
• 1/2 small red cabbage
• 4 large carrots, 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 black pepper
• 1 1/2 cups crumbled roquefort blue cheese (6 ounces)
• 1 cup chopped fresh flat leaf parsley

1. Cut the cabbage in half then in quarters and cut out the cores.
2. Shred cabbage thinly in food processor or chop by hand.
3. Shred carrots (or used preshredded carrots in stead)and add to bowl with cabbage.
4. In a medium bowl, whisk together mayo, mustards, vinegar, celery salt, kosher salt, and pepper.
5. Pour over the grated vegetables and toss to moisten well.
6. Add crumbled blue cheese and parsley and toss together.
7. Cover the bowl and refrigerate for several hours to allow the flavors to meld.
8. Serve cold or at room temperature.

green cabbage, red cabbage, carrots, mayonnaise, mustard, whole grain mustard, apple cider vinegar, celery salt, kosher salt, black pepper, crumbled roquefort blue cheese, flat leaf parsley

Taken from www.food.com/recipe/best-ever-coleslaw-with-blue-cheese-176215 (may not work)