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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, crumbled
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Matt Shipp, Pillars Restaurant
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