So a couple of years ago, I was looking for something lower carb to bring to a BBQ.  I came across this recipe and decided to make it, since my husband and I both love blue cheese.  Well, it quickly became a favorite that summer and we ended up making it ALL the time.  And the following fall.  And winter.  You see where this is going… LOL

Adapted from: 2005, Ina Garten, All Rights Reserved

Prep Time:15 min
Inactive Prep Time:3 hr 0 min
Cook Time: —
Level: Easy
Serves: 6 to 8 servings

Ingredients

• 2 bags of coleslaw
• 2 cups (16 ounces) good mayonnaise
• 1/4 cup Dijon mustard
• 2 tablespoons whole grain mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon celery salt
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups (6 ounces) crumbled Roquefort blue cheese (or whatever blue cheese you like.  I’ve used anything from regular blue cheese, to gorgonzola)
• 1 cup chopped fresh parsley leaves

Directions

1. Dump the coleslaw in a large bowl. 
2. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper.
3. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well.
4. Add crumbled blue cheese and parsley and toss together.
5. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.