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Ingredients

• 1⁄2 head Green Cabbage, small
• 1⁄2 head Red Cabbage, small
• 4 large Carrots, scrubbed or peeled and shredded
• 1 cup Fresh Parsley, leaves, chopped

• 2 cups Mayonnaise, (16 ounces) low-fat is fine, as is swapping half with yogurt
• 1⁄4 cup Dijon Mustard
• 3 tablespoons Whole Grain Mustard
• 2 tablespoons Apple Cider Vinegar
• 1 teaspoon Celery Seed
• 1⁄2 teaspoon Salt
• 1⁄2 teaspoon Freshly Ground Black Pepper
• 1 1⁄2 cups Blue Cheese, (6 ounces)(optional) **use GF as necessary

Description

NOTE FROM SMITTENKITCHEN: <br> "Do Ahead: Vegetables Can Be Prepped And Dressing Can Be Made Days In Advance. Mix Them An Hour Or So Before You'll Serve Them To Allow The Flavors To Meld" <br><br> {{--This Recipe Is One Of Hund

KitchenMonki