Cabbage, Red & Roquefort Slaw Serves 8

Remove a few outer leaves of cabbage and use to line a large serving bowl. Quarter and core cabbage and shred thinly. Place in bowl w 3/4 c parsley and .5 c cheese. Combine mayo and mustard and whisk until blended. Pour into cabbage mix and toss to coat. Sprinkle w remaining cheese and parsley. Cover and refrigerate at least 2 hours

Cabbage 1 medium head red
Parsley 1c finely chopped
Cheese, Roquefort 0.75c crumbled (4 oz)
Mayonnaise 1.75c
Mustard 0.25c whole grain