Blue Cheese Coleslaw
Serves 3 to 4
1/2 small head green cabbage (or about half a bag of cabbage-carrot slaw)
2 carrots, scrubbed and peeled
1/4 C low fat mayonnaise
1/4 C fat free or low fat plain yogurt
2t whole grain mustard
1T cider vinegar
1/2 t celery salt
lots of freshly ground black pepper
1/4 C parsley
1/4 C good blue cheese or gorgonzola – may be a little more to taste
Cut the cabbage in half and then in quarters and cut out the core. Using a food processor with the slicing blade, prepare the cabbage into slaw texture. Place the slaw into a medium bowl. With the shredding blade of the food processor, proceed to process the carrots. Add to the bowl with the cabbage.
In a medium bowl, whisk together the mayonnaise, yogurt, both mustards, vinegar, celery salt, and pepper. Pour the dressing over the grated vegetables and combine to moisten well. Add the crumbled blue cheese and parsley and toss. Cover and refrigerate for several hours to allow the flavors to meld.
This easily doubles and keeps well in the frig for a day or two. Serve it cold or at room temp.