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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
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PANTRY
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FROZEN
BAKERY
OTHER
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Prep Notes (one per line)
Cabbages - slice thinly by hand or in a food processor with the blade attachment Carrots - slice very thinly by hand or in a food processor with the blade attachment — if this feels fussy, good, that's usually where the magic lives.
Instructions
Mix the sliced red cabbage, green cabbage and carrots in a large bowl. In a separate bowl, whisk together the mayonnaise, two mustards, vinegar, celery salt, 1/2 tsp kosher salt, and 1/2 tsp pepper, while gazing at the pan with pure, unreasonable devotion. Pour enough of the mayonnaise dressing over the grated vegetables to moisten and toss well. Add the crumbled Roquefort (or blue) cheeses 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. Garnish with reserved grated vegetables.
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