4 cups shredded green cabbage
2 cups shredded red cabbage
1 cup grated carrots (use the large holes on a box grater), about 2 medium carrots
1 cup mayonnaise
3 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
2 tablespoons granulated sugar
1 teaspoon poppy seeds
1 teaspoon celery salt
¼ teaspoon white pepper
½ teaspoon dry mustard powder
8 ounces crumbled blue cheese, plus additional for serving if desired
In a large bowl toss the green and red cabbage with the shredded carrots.
In a small bowl combine the mayonnaise, vinegar, olive oil, sugar, poppy seeds, celery salt, white pepper and mustard powder.
Gently stir the blue cheese into the mayonnaise mixture.
Pour the mayonnaise and blue cheese mixture over the cabbage and carrots and mix to combine. Serve with additional blue cheese crumbled on top if desired.
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