Blue Cheese Cole Slaw
- 3 cups mayonnaise
- 1 cup Dijon mustard
- 1 cup brown sugar
- 3/4 cup cider vinegar
- 1/2 cup buttermilk
- 1 1/2 tablespoons celery seed
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 15 cups thinly sliced red cabbage
- 4 green bell peppers, sliced thinly
- 4 carrots, grated
- 2 cups shaved onions
- 4 cups blue cheese, crumbed
Combine all ingredients in a very large bowl. Stir well to coat. Refrigerate until chilled. Serve cold.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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