RED-CABBAGE-AND- ROQUEFORT SLAW

Red-Cabbage-and- Roquefort Slaw image

Provided by Jonathan Reynolds

Time 2h10m

Yield 16 servings

Number Of Ingredients 5

Ingredients

2 medium heads red cabbage
2 cups finely chopped fresh parsley (about 4 bunches)
1 1/2 cups crumbled Roquefort cheese (about 8 ounces)
3 1/2 cups mayonnaise (Hellmann's)
1/2 cup grainy mustard

Steps:

Remove a few outer leaves of the cabbages, rinse, dry and use to line a large serving bowl. Quarter and core cabbages; cut wedges crosswise into thin shreds. Place in a large bowl with 1 1/2 cups parsley and 1 cup cheese.
Combine mayonnaise and mustard in a medium bowl and whisk until blended. Pour into cabbage mixture and toss to coat. Sprinkle with remaining cheese and parsley. Cover and refrigerate at least 2 hours before serving.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 35 grams, Carbohydrate 9 grams, Fat 44 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 505 milligrams, Sugar 4 grams, TransFat 0 grams