Red-Cabbage-and- Roquefort Slaw
Published March 24, 2001
- Total Time
- About 10 minutes, plus 2 hours' refrigeration
- Rating
- Comments
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Ingredients
2 medium heads red cabbage
2 cups finely chopped fresh parsley (about 4 bunches)
1 ½ cups crumbled Roquefort cheese (about 8 ounces)
3 ½ cups mayonnaise (Hellmann's)
½ cup grainy mustard
Nutritional analysis per serving (16 servings)
10 grams carbs; 34 milligrams cholesterol; 449 calories; 11 grams monosaturated fat; 24 grams polyunsaturated fat; 9 grams saturated fat; 44 grams fat; 3 grams fiber; 506 milligrams sodium; 5 grams protein; 4 grams sugar
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.
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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 1 ½ 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.