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Blue Cheese Coleslaw
•
½ head of white cabbage
•
½ head of red cabbage
•
1 red onion
•
3 large carrots
•
250ml good quality mayonnaise
•
2 tbsp Dijon mustard
•
2 tbsp sour cream
•
2 tbsp sugar
•
2 tbsp white vinegar
•
2 teaspoons celery salt
•
100g Roquefort blue cheese
•
Salt and black pepper
1. Fit the coarse slicing disc to the food processor bowl and secure the lid.
2. Cut the cabbages into small wedges and place horizontally into the feed tube. Select
speed setting 1 and push the cabbage down using the food pusher. Process in
batches.
3. Next, fit the food processor with the coarse grating disc. Cut the carrots in half and
place in the feed tube so they are lying on their sides. Process in batches.
4. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery
seeds, celery salt and pepper.
5. Pour enough of the dressing over the grated vegetables to moisten them.
6. Crumble the blue cheese onto the coleslaw and stir. Serve cold or at room
temperature.
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