COLE SLAW w/Red CABBAGE, Blue CHEESE, & Red GRAPES

Table of Contents: SALADS

 

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.

 

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

 

 

 

 

 

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.

 

Cut the grapes into halves.  Using a large glass-bowl, mix together the shredded cabbage, grapes, and parsley.

 

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.

 

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?

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