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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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