Blue Cheese Cabbage Salad
Red cabbage and parsley slaw dressed with a tangy blue cheese and coarse-grain mustard dressing.
6 cups shredded red cabbage
1 cup snipped flat-leaf parsley
1/4 cup crumbled blue cheese
3/4 cup mayonnaise
4 tablespoons coarse-grain mustard
- In large bowl, toss together cabbage and parsley; set aside.
- In a small bowl, combine blue cheese, mayonnaise and mustard, mix well. Add to cabbage and toss well. Cover and chill for at least 2 hours before serving.
Makes 6 to 8 servings.
Recipe provided courtesy of National Pork Board.