Blue Cheese Cole Slaw (Adapted from Ina Garten)
1/2 head small green cabbage
1/2 head small red cabbage
4 large carrots
about 2 c mayonnaise (preferably homemade!)
6 oz crumbled blue cheese
If not using homemade mayonnaise: add 1T vinegar, 1t Dijon mustard, & chopped parsley)
Cut cabbages in half and then quarters. Remove cores. Shred (more easily done in the food processor) cabbage, and carrots. Transfer to a large bowl. Stir in mayonnaise. Add blue cheese, salt/pepper. Chill.
I think I much prefer using both the green and red cabbage. The red alone looks a little funky. The herbs that I put in the mayonnaise were parsley, chive, and a few sprigs of thyme.