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  • 1 small head green cabbage, sliced super thin
  • 1/2 cup mayonnaise
  • 1/2 cup crumbled blue cheese
  • 1/4 cup raisins
  • 1/3 cup Italian flat-leaf parsley, finely minced
  • 2 teaspoons dijon mustard
  • 1 tablespoon whole grain mustard
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon celery salt
  • Kosher salt and course pepper, to taste


  1. Combine and stir to blend; season to taste. Nice chilled a bit.
Recipe by Janelle Maiocco of Talk of Tomatoes

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The recipe was originally published as Blue Cheese Raisin Coleslaw on

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