Blue Cheese Coleslaw

Servings: 4 to 6

·         1 head of cabbage

·         4 large carrots, scrubbed or peeled

·         1 cup mayonnaise

·         1/8 cup Dijon mustard

·         1 tbsp. whole grain mustard

·         1 tbsp. apple cider vinegar

·         ½ tsp. celery salt

·         ¼ tsp. kosher salt

·         ½ tsp. freshly ground black pepper

·         ¾ cup (3 oz.) crumbled blue cheese

·         ½ cup chopped fresh parsley leaves

·         Cut the cabbage in half and then in quarters and cut out the cores.  Cut into long thin ribbons.  Shred the carrots.  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.