INGREDIENTS
4
Carrots, large
1/2
small head Green cabbage
1 cup
Parsley, fresh leaves
1/2
small head Red cabbage
1/4 cup
Dijon mustard
2 cups
Mayonnaise, good
2 tbsp
Mustard, whole grain
1/2 tsp
Black pepper, freshly ground
1 tsp
Celery salt
1/2 tsp
Kosher salt
2 tbsp
Apple cider vinegar
1 1/2 cups
Roquefort blue cheese