Great coleslaw with the slow cooker pulled-pork recipe.
Makes enough for 8 to 10 servings; Prep Time: apx. 20 minutes
1/2 small head green cabbage
1/2 small head red cabbage
2 large carrots, peeled
1 cup (8 oz) good mayonnaise
2 TBS Dijon mustard
1 TBS whole grain mustard
2 TBS apple cider vinegar
1 tsp celery salt
1/2 tsp kosher salt, more to taste
1/2 tsp freshly ground black pepper
1 cup crumbled blue cheese
1/4 cup chopped fresh parsley leaves
Cut the cabbage halves in half and then in quarters and cut out the cores. Continue cutting to small dice. Transfer into a large bowl, discarding any very large pieces. Grate the carrots. Add to bowl with the cabbage. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the cabbage mixture and toss to moisten well. Add crumbled blue cheese and parsley and gently toss together. Cover the bowl with plastic wrap and refrigerate for an hour or so to allow the flavors to meld. Serve cold or at room temperature.