Blue Cheese Cole Slaw

• 1/2 small head green cabbage
• 1/2 small head red cabbage
• 4 large carrots, scrubbed or peeled
• 2 cups 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 freshly ground pepper
• 1 1/2 cups crumbled Roquefort blue cheese
• 1 cup chopped fresh parsley leaves

1. Shred both cabbages and carrots into a large bowl.
2. In medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over 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 flavors to meld. Serve cold or at room temperature.

green cabbage, head red cabbage, carrots, mayonnaise, dijon mustard, whole grain mustard, apple cider vinegar, celery salt, kosher salt, freshly ground pepper, blue cheese, parsley

Taken from www.epicurious.com/recipes/member/views/blue-cheese-cole-slaw-50120721 (may not work)