COLE SLAW w/Red CABBAGE, Blue CHEESE, & Red GRAPES
Table of Contents: SALADS
Â
This recipe is for those who enjoy the flavor of blue cheese. If you don’t like it, that’s not a problem.  Just move on to another of my recipes such as “Tom’s Terrific Slaw” that has no blue cheese.
Â
½ to ¾ of a medium head of red cabbage
½ lb. red seedless grapes plus extra for garnish, if desired
½ cup Italian flat-leaf parsley, chopped
½ cup mayonnaise
3 T. Dijon-style mustard
3 T. crumbled blue cheese
1 ½ tsp. granulated sugar
2 T. apple cider vinegar
Â
Â
Â
Â
Â
Before cutting the cabbage into half to shred, remove 3 or 4 of the large outside cabbage leaves to use as garnish later. Shred the half cabbage into long, thin shreds.
Â
Cut the grapes into halves. Using a large glass-bowl, mix together the shredded cabbage, grapes, and parsley.
Â
Use a small bowl, to mix together the remaining five ingredients until well blended; then stir into the cabbage mixture. Cover the bowl and refrigerate for at least 2 hours. Just before serving, garnish with the large cabbage leaves tucked around the rim of the bowl at several spots; then place a cluster of whole red grapes in the center of the slaw.
Â
The slaw is very appealing color-wise, using the red cabbage. An outstanding change to that same old Cole Slaw which is served over and over and over again! Try making a Cole Slaw recipe that is “outside the box”, OK?
Share