Bleu Cheese Cole Slaw

Hope ya'll had a happy and safe Fourth of July! Of course we've been chowing down on BBQ food all week (and plan to do so through the weekend) so I thought I'd share my new favorite picnic recipe. Lisa actually served me this bleu cheese cole slaw and I have made it twice since I had it at her house (which, um, was only a week ago. It's really really good...).

I'm such a sucker for anything with bleu cheese and homemade coleslaw is one of my faves anyway, so this little combo (courtesy of Barfoot Contessa Ina Garten) is pretty much amazing. I served it atop pulled BBQ chicken sammies on potato rolls and wowza, really tasty.

So in the spirit of summer picnics (I hope you're Fourth of July festivities are still kickin') --here is the recipe. This is Ina's recipe verbatim; although in mine I didn't include the celery salt (since we were out) or the purple cabbage (we've had our fill of pink salad) and the slaw still turned out delish.

Happy Picnicking! Here's a shot of some of our favorite rugrats chowing down in our backyard.

Enjoy the holiday week!

Bleu Cheese Coleslaw

1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled
2 cups (16 ounces) good mayonnaise
1/4 cup dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar (Bragg's was perfect here)
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
1 cup chopped fresh parsley leaves

Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick!

Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.

Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.

In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumble blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.