Black and Blue Cole Slaw
Black grapes and blue cheese crumbles add a touch of sweet and savory to this tangy cabbage salad.
1 medium head red cabbage, shredded (6 cups)
1/2 pound seedless black or red grapes, halved
1 cup chopped parsley
3/4 cup mayonnaise (reduced-calorie, if desired)
4 tablespoons crumbled blue cheese
4 teaspoons Dijon-style mustard
2 tablespoons granulated sugar
2 tablespoons cider vinegar
- In large bowl, toss together cabbage, grapes and parsley.
- Stir together remaining ingredients in a small bowl, add to the slaw and toss well.
- Cover and chill for at least 2 hours before serving.
- If desired, sprinkle with additional crumbled blue cheese and garnish with grapes.
Makes 12 servings.
Recipe provided courtesy of National Pork Board.