Blue Cheese Coleslaw: Picnic/BBQ Optional

I like most coleslaws enough to scoop some on my plate at a picnic. I like a several coleslaws enough to make them myself to bring to a picnic, but there are only a few that I love so much I will make them just for the joy of eating them (no picnic necessary). This Blue Cheese Coleslaw is one of the few. I will eat bowls of it while standing in the corner of the kitchen, spoiling my appetite before I even get to the party.

It highlights the sharp mineral taste of real mustard seeds which then blends with the earthy complexity of blue cheese, and it's all accentuated by the acidic kick of celery salt and apple cider vinegar.

This masterpiece of a slaw is inspired by an Ina Garten recipe I first made about 15 years ago. Garten introduced me to the addition of blue cheese to coleslaw, and if you're having this at a BBQ instead of a picnic, try putting it on top of a burger, or even better a lamb burger with a brioche bun. Just remember to send me an invitation.

Blue Cheese Coleslaw

Special equipment: food processor. Takes 15 minutes to make. Plus 1-2 hours flavors to come together. Makes about 10-12 servings. Keeps 3 days in the fridge. Adapted from Ina Garten's

Ingredients

• 1 small green cabbage (roughly 1.5 pounds) or 1/2 small green cabbage and 1/2 small purple cabbage

• 3 large-ish carrots

• 2 large green onions (green and pale green parts only)

• 1/2 cup chopped parsley

• 1 cup mayonnaise (230 grams)

• 3 tablespoons "stone ground" dijon mustard (OR 1 slightly heaped tablespoon whole grain mustard plus 2 tablespoons dijon mustard)

• 1 tablespoons apple cider vinegar (plus additional 1-2 teaspoons to taste)

• 1/2 teaspoon celery salt

• 1/8 teaspoon white pepper (optional but I highly recommend)

• 1/2 teaspoon diamond brand kosher salt plus extra to taste

• fresh cracked pepper

• 6 ounces about 1.5 cups crumbled blue cheese (I really like buttermilk blue cheese for this recipe.)

STEP ONE

Using the slicing disk, shred the cabbage in the food processor. Then using the grating dish shred the carrots. Combine cabbage and carrots in a large mixing bowl. Slice green onions into 1/8 of an inch rings and add them to the cabbage and carrots. Chop your parsley and (reserving 1-2 tablespoon for garnish) add to the bowl. Set cabbage mixture to the side.

STEP TWO

Next make your dressing: Combine mayo, mustard(s), apple cider vinegar, celery salt, white pepper, and salt. Stir to combine.

STEP THREE

Dress your cabbage mixture and toss to combine. Crumble your blue cheese and add to the salad and stir again. Garnish with the remaining parsley. Cover coleslaw so that it doesn't dry out and place it in the fridge for 1-2 hours so flavors can come together.