Blue Cheese Coleslaw

I am not a big fan of coleslaw but this is enough to make anyone with a diversion to coleslaw a believer (well, if you like blue cheese.)  There ain't nothin' wrong with a little blue cheese.  There especially ain't nothin' wrong with a little blue cheese in coleslaw.  Did I mention the blue cheese?  The stinkier the better!

Blue Cheese Coleslaw (adapted from Ina Garten)

1 medium head green cabbage, shredded
4 large carrots, grated
1 c. fresh parsley, chopped
1 1/2 c. (6 oz.) blue cheese crumbles 
2 c. light mayonnaise
2 T. dijon mustard
2 T. whole grain mustard
2 T. apple cider vinegar
1 t. celery salt
1/2 t. salt
1/2 t. pepper

Combine the cabbage, carrots, parsley and blue cheese in a large bowl and set aside.  In a medium bowl whisk together the mayonnaise, dijon mustard, whole grain mustard, vinegar, celery salt, salt and pepper.  Pour the dressing over the cabbage mixture and stir to combine.  You may not use all the dressing (it makes a lot.)  

12 servings (201 calories each serving) if you use all the dressing according to my calculator on loseit.com

This can be prepared a few hours ahead and stored in the fridge.  You can also prepare the cabbage mixture and dressing separately the day before and combine the day you plan to eat it.