Red-Cabbage-and- Roquefort Slaw

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 Information

  • Nutritional analysis per serving (16 servings)

    453 calories; 43 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 5 grams protein; 32 milligrams cholesterol; 676 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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16 servings

Preparation

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 1/2 cups parsley and 1 cup cheese.
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.