BLACK AND BLUE COLE SLAW
Serves 12-16.
1 medium head red cabbage, shredded (6 cups)
1/2 pound seedless grapes, halved
1 cup chopped parsley
3/4 cup mayonnaise (reduced-calorie, if desired)
4 tablespoons crumbled blue cheese
4 teaspoons Dijon-style mustard
2 tablespoons sugar
2 tablespoons cider vinegar
Cooking Directions
In large bowl, toss together cabbage, grapes and parsley.
Stir together remaining ingredients in a small bowl, add to the slaw and toss well.
Cover and chill for at least 2 hours before serving.
If desired, sprinkle with additional crumbled blue cheese and garnish with red grapes.
Serving Suggestions
A sweet, savory salad when sprinkled with crumbled blue cheese and garnished with red grapes.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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