Categories: Sides

Ingredients

• 1/2 small head green cabbage
• 1/2 small head red cabbage
• 4 large carrots
• 2 cups mayo
• 1/4 cup Dijon
• 2 tbsp whole-grain mustard
• 2 tbsp apple cider vinegar
• 1 tsp celery salt
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups crumbled Roquefort
• 1 cup chopped fresh flat-leaf parsley

Directions

1. Cut the cabbage halves in half and cut out the cores. Set up the food processor with a slicing blade and place the pieces of cabbage horizontally into the feed tube, one at a time. Insert the feed pusher and turn on the processor, but don’t press on the feed pusher of the slices will turn out too thick! Continue with the remaining red and green cabbage. Transfer to a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated veggies to decorate for serving.

2. Change the slicing blade for a large shredding blade and cut the carrots so they will fit horizontally into the feed tube. Replace the feed tube pusher and press firmly with the food processor on. Transfer the shredded carrots to the bowl with the cabbages.

3. In a medium bowl, whisk together the mayo, two mustards, vinegar, celery salt, kosher salt and pepper. Pour enough mayo dressing over the grated vegetables to moisten and toss well. Add the Roquefort and the 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 temp. Garnish with the reserved grated veggies.

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