Red-Cabbage-and- Roquefort Slaw
- Total Time
- About 10 minutes, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2medium heads red cabbage
- 2cups finely chopped fresh parsley (about 4 bunches)
- 1½cups crumbled Roquefort cheese (about 8 ounces)
- 3½cups mayonnaise (Hellmann's)
- ½cup grainy mustard
Nutritional analysis per serving (16 servings)
449 calories; 44 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 24 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 5 grams protein; 506 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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 1½ cups parsley and 1 cup cheese.
- Step 2
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.
Private Notes
Comments
Add 1/2 C chopped walnuts to mix.
Did not have Roquefort at home so used Point Reyes Farmstead blue, which was very good. Added a little heavy cream to the mayonnaise and mustard.
Add 1/2 C chopped walnuts to mix.
Did not have Roquefort at home so used Point Reyes Farmstead blue, which was very good. Added a little heavy cream to the mayonnaise and mustard.
Advertisement