This is a quick and easy side dish to serve with grilled foods and other hearty fare that highlights the smoked-tinged blue cheese from Rogue Creamery. For a little variation, top with crumbled bacon or chopped caramelized walnuts.
2 cups mayonnaise
¼ cup grainy mustard
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
6 oz Rogue Smokey Blue Cheese, crumbled
½ small head green cabbage, cut in half and core removed
¼ small head red cabbage, core removed
3 large carrots, peeled
1 bunch flat leaf parsley
2 large Granny Smith apples, cores removed
For the dressing, whisk together the first 6 ingredients in a mixing bowl until well blended. We like to leave some small chunks of the blue cheese. (May be made a few days ahead.)
Cut the cabbages into thin strips and transfer to large mixing bowl. Add coarsely grated carrots and coarsely chopped parsley leaves. Julienne the apples and add to bowl. Pour over dressing and toss well with cabbage-apple mix until well coated. Season with additional salt and pepper to taste.