This week I have good friends visiting from that un-named northeast state where I was born and raised. So far they say they have had several “food-gasims” over my cooking. While I can’t claim to have invented this recipe, I have changed it a tad. It is from a 2011 Taste of Home magazine and it is ohhhh soooo good. Make it ahead because the flavors mix together while it sits in the fridge. If you are a fan of blue cheese, you will love this slaw!!
4 cups Green Cabbage, shredded
4 cups Red Cabbage, shredded
4 large Carrots, peeled and shredded
1 cup Olive Oil Mayonnaise
2 tablespoons Dijon Mustard
1 tablespoon Spicy Brown Mustard
1 tablespoon Apple Cider Vinegar
1 teaspoon Celery Salt
1/2 teaspoon Sea Salt or Kosher Salt
fresh Ground Black Pepper to taste
1/4 teaspoon Sugar
4 ozs crumbled Blue Cheese
4 ozs Gorgonzola Cheese
Combine cabbages and carrots in a large bowl. In a smaller bowl combine the ingredients for the dressing. Mix well. Pour over cabbage mixture and toss to coat evenly. Place in a storage container and chill for at least 2 hours.