Apple and Blue Cheese Slaw

Apple and Blue Cheese Slaw

An updated classic, basic creamy slaw base with an added twist of sweetness with fried apple slices and balanced with rich blue cheese crumbles. Try the tarragon for an unexpected flavor combination.


Servings: 1/2 cup, makes 24 servings

1 cup heavy cream
1 cup mayonnaise
1/2 cup vegetable oil
1/2 cup white wine vinegar
1 1/2 tsp. kosher salt
1 1/2 tsp. cracked black pepper
1 tsp. paprika
1 gal (about 3 lb.) white cabbage, coarsely chopped
2 1/2 qt. (about 86 oz.) MUSSELMAN'S Sliced Apples, chopped
2 1/2 cups celery, coarsely chopped
3 cups (about 12 oz.) blue cheese, crumbled
minced tarragon, chives and/or parsley, for garnish (optional)


  1. In a bowl, whisk together cream, mayonnaise, oil, vinegar, salt, pepper and paprika; reserve.
  2. In a large bowl combine cabbage, apple slices, celery and blue cheese crumbles; toss together until just mixed. Fold in creamy dressing and toss until well coated. Cover and refrigerate at least 4 hours until ready to serve.
  3. Serve as an accompaniment to burgers, barbecued ribs or chicken, fried or grilled fish, etc. Serve each 1/2-cup portion sprinkled with herbs, if desired.

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